perfectly chewy chocolate chip cookies;
I have been craving sweets lately. My sweet tooth tends to be a bit of a rollercoaster–either I’m craving the sweet stuff, or I’ll take only savory with my meals. Neither’s bad, but I was really in the mood for a fresh baked, soft chocolate chip cookie the other day, so lucky for you, I stumbled across this recipe over at allrecipes!
It does require an egg yolk in addition to a whole egg, so it works perfectly with leftover yolks from a crustless veggie quiche (recipe to come!). Or go all out on the cookie front with something lighter like these mint chocolate chip meringues (tcc recipe) that use only the egg whites. In either case, you might want to double or triple the batch if you have space in your freezer, because even right out of the freezer, these cookies are delish!
I’m in love with these semisweet chocolate baking chunks (affiliate link) you get at Trader Joe’s for this recipe. They’re a little large, but the ratio feels right and the dark sweetness is simply irresistible. Regular chocolate chips would work fine too of course, though as mentioned I would always reach for the semisweet. Though if you were into the whole white chocolate thing, I’ll bet a mix of white chocolate and semisweet would still be delicious!
Do you have a favorite chocolate chip cookie recipe? Share it below, or better yet, make this one and see if it compares!
perfectly chewy chocolate chip cookies;
Ingredients
- ¾ cup butter, melted
- ½ tsp salt
- 1 cup packed brown sugar
- ½ cup sugar
- ½ tsp baking soda
- 1 Tbsp vanilla
- 1 egg + 1 egg yolk
- 2 cups flour
- 2 cups semisweet chocolate chips or chunks
Instructions
- Melt the butter and in a microwave-safe bowl or container and set aside to cool slightly.
- Meanwhile in a large bowl, add both white and brown sugars, vanilla, salt and baking soda.
- Add the eggs and mix to combine. Add the butter slowly and mix together until combined.
- Add in the flour and mix until a soft dough forms. Fold in chocolate chips (reserve some for topping if desired).
- Scoop into balls and lay onto a parchment-paper lined baking sheet. Bake for 10-15minutes, until edges nicely browned. Alternatively you can freeze the balls and bake directly from the freezer at a later date.
1 Comments
perfectly chewy oatmeal cookies; – tipsychocochip
May 31, 2017 at 7:34 pm
[…] I’ve been looking to solidify my basic cookie recipes. On the list: chocolate chip cookies, sugar cookies (look for recipe on Friday!), and now oatmeal cookies! And boy do I got a good one […]