Tuesday, 6 January 2015

Just Dessert

Those of you who know me, know that I don't have much of a sweet tooth. That being said, I love baking cookies! It's a good thing too, because people love asking me to bake them.

I found this recipe a few years ago and have never looked back. I have, however, made a few notes of my own and changed the size.

Without further ado... 

Best Chocolate Chip Cookies

Makes approx 2 dozen cookies

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2 cups unbleached flour
1/2 tsp baking soda
1/2 tsp salt

3/4 cup unsalted butter, melted (not hot, just melted)
1 cup packed brown sugar
1/2 cup white sugar
1 Tbsp pure vanilla extract (splurge on pure, the artificial one is a joke!)

1 egg yolk ( since I don't have an egg separator, I always add the yolk before the whole egg in case I fail...)
1 egg
2 cups semisweet chocolate chips

What to do with it

  1. Pre-heat the oven to 325 F
  2. Line two cookie sheets with parchment paper, or just grease them (make sure you can fit two in your oven at once)
  3. Sift together the flour, baking soda and salt in a small bowl
  4. In a large bowl, mix the melted butter and sugars until well blended
  5. By hand, beat in the vanilla and egg yolks - it should be light and creamy
  6. Add in the sifted ingredients and mix
  7. Stir in the chocolate chips with a wooden spoon
  8. Using a 1/8 cup, measure out approximately 8 cookies per sheet
  9. Bake for 12-15 minutes
  10. Cool on baking sheet before transferring to wire racks
  11. Eat one
  12. Eat another...
  13. and another...
  14. Then save the rest for friends and family!
*Note: if your cookie dough seems too wet, let it sit for a little while. Chances are your butter was too hot.

1 comment:

  1. Thanks for the great recipe - substituted half chocolate chips/half mini reeses pieces....yum.