Growing up I remember going to the grocery store with my mom to buy the tubes of Toll House cookie dough, and then that elevated to the precut cookie dough that you simply just open and place on your baking sheet. As a little girl, and even now being in my mid-30s I can’t pass up a chocolate chip cookie. I mean who can blame them, they are ooey gooey just delicious, and always a crowd favorite.
Now when it comes to cookies these three main categories are important: 1) Softness: how can you turn away a gooey, buttery soft mouth-watering cookie, you can’t..that is unless you like the taste of an overbaked crunchy cookie. 2) when it comes to cookies, let’s face it size does matter and in my house, it’s the bigger the better. I also don’t feel as guilty because I am only having one cookie, compared to multiple. 3) The flavor: a lot of time you don’t get the full flavor of the chocolate chip-to-dough ratios, and that’s not going to be the case with the recipe I am going to share with everyone.
You can get very creative with this recipe and add in nuts, peanut butter chips, M&M’s, whatever your heart desires.
Ingredients:
- 170 g Unsalted Butter (melted)
- 161 Brown Sugar
- 100 g Granulated Sugar
- 1 Large Egg
- 1 Egg Yolk
- 2 tsp Vanilla Extract
- 250 g Flour
- ¾ tsp Baking Soda
- ½ tsp Salt
- 350 g Dark Chocolate chips, divided
- Stand Mixer
Directions:
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper. I like the Reynolds Kitchens Cookie Baking sheet, the pre-cut with the smart grid.
- In a microwavable safe dish, melt the butter. Once melted set aside to cool for 5 minutes.
- While the butter is cooling, remove 1/3 cup of the chocolate chips. You will coarsely chop these instead of keeping them whole.
- Using the paddle attachment on your mixer, add the butter, brown sugar, and granulated sugar and mix until combined.
- Add the egg, egg yolk, and vanilla until combined with the sugars and butter.
- Slowing add the flour, baking soda, and salt into the mixture and mix until just combined. Be careful not to over-mix the mixture, also to avoid a mess I would add the dry ingredients half a cup to a cup at a time.
- Stir in the chopped chocolate chips, and then add in the remainder of the chips.
- Take a cookie scoop to scoop the dough and roll it into a ball. Then you are going to divide that ball into two pieces
- On the lined baking sheet, place one half of the dough on the sheet with the craggy side down, and then press the other half on top with the craggy side face up.
- Bake for 10 to 14 minutes or until the edges start to lightly brown. Note the middle will still look undercooked.
- Remove and allow to cool on a baking sheet for about 10 minutes, then remove to completely cool on a wire rack.
This recipe is my all-time favorite and one that I make all the time even as a last-minute craving it’s that simple.
I would love to hear how your cookies turn out and if you added anything to put your twist on the flavor.
