Chocolate Chip Cookies

Yummy chocolate chip cookies that are fragrant, sweet and so delicious. I am really happy with how these cookies turned out. The photo above shows the first batch of cookies – a bit pale and softer. These cookies look great – reminds me of subway cookies soft and chewy. If you like the softer cookie, stop baking them at 15 minutes.

I like crunchier cookies better so I baked my subsequent batches longer – for 18 minutes.


A close up of the first batch cookies – paler and flatter


A close up of the subsequent batches – crunchier but still chewy inside and stronger in toffee flavour. These cookies are also thicker because I refrigerate the dough between batches. Cold cookie dough spread lesser in the oven. If you like thicker cookies, you can refrigerate the dough before baking.

Either way, these cookies taste delicious and addictive. They’re also really fast to make as melted butter is used instead of softened butter – no need to use a mixer to cream softened butter and sugar.

CHOCOLATE CHIP COOKIE

Adapted from Crepes of Wrath

INGREDIENTS
1 cup brown sugar (I reduced about 1/4 of sugar and it is ok.)
½ cup granulated sugar (I reduced about 1/4 of sugar and it is ok.)
¾ cup unsalted butter, melted
1 egg
1 egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon kosher salt
2 cups chocolate, roughly chopped (I used 55% chocolate.)

  1. Preheat your oven to 180 degrees Celsius. In the bowl of your mixer, beat together your melted butter and sugars until well combined. You should not see butter and sugar separating when you stop mixing. Add in the egg, mix until combined, then the egg yolk, and mix until combined. Add in the vanilla and mix.
  2. Whisk together your flour, baking soda, and salt. Gradually add it to the sugar mixture and mix until just combined, scraping down the sides of the bowl as needed. Fold in the chopped chocolate.
  3. Line your baking sheets with parchment, and scoop out 1 heaping (meaning slightly more than) tablespoon sized balls onto your sheets. I made about 21 cookies.
  4. Bake for 15-18 minutes, depending on the type of cookies you prefer. A softer cookie will just need 15 minutes. All to cool on the sheets for a few minutes before removing. These will keep well in an airtight container at room temperature for up to 1 week, or frozen (then thawed out when you want to eat them) for up to 3 months.

 

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