Pretty standard cookie stuff. Since I bake often I usually have the necessary ingredients on hand so these cookies are my go-to recipe when I need to bring something to a party and haven't thought about it beforehand. This time I did realize that I didn't have enough chocolate chips so I threw in some butterscotch ones to make up for it.
Dry ingredients get mixed together, pretty normal. What's not normal is that the butter is melted. This is why this recipe is great for spur of the moment cookies. No need to remember beforehand to let the butter soften (I forget quite often) and if you're like me and freeze your butter, the melting is super helpful as you don't have to wait for it to thaw and then soften.
Melted butter and sugars get mixed together, then the eggs (the extra yolk is for a little extra fat which = soft and chewy, I read this) and vanilla until they kind of look like "coffee" pudding or something. It's going to seem too wet because of the melted butter.
Dry ingredients get added to wet, add your chips (I usually like to add a lot, like 1 1/2 cups) and you get a pretty decent looking dough. I sometimes chill my dough for a hour or so, not necessary but whatever.
My mom bought me a cookie scoop and let me tell you, I love that thing. Scooping out dough is so easy and really quick. You can knock out a couple sheets of dough in no time. And it makes your cookies all the same size, I used to have problems with that.
You have to be careful when you bake them for the first time. All ovens are different and you'll have to find out your own oven time. The reason for this is that you want to be careful not to overbake. Pull them out when they're light golden brown and the centers are still soft and puffy. Technically you're underbaking them, but you cool them on the sheets and the residual heat cooks them off and you get really soft cookies that stay relatively soft. On another note, this recipe doesn't make a huge load of cookies (I only used two sheets). Which is nice as you don't have a million cookies to eat at the end of the day. Which could also be bad...
Thick and chewy chocolate chip cookies
2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled until warm
1 cup brown sugar
1/2 cup sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla
1-1 1/2 cups chocolate chips
1. Preheat oven to 325 degrees.
2. Whisk flour, baking soda and salt together in a medium bowl, set aside.
3. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
4. Portion dough in balls and space 2 1/2 inches apart on baking sheets.
5. Bake until cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes. Cool the cookies on the sheets.
No comments:
Post a Comment