I make cookies at least once a week. They’re one of my favorite things to bake because there’s so many different variations, and they’re much easier to share and get rid of! This week I decided to make chocolate chip cookies, which I haven’t done in a while. My last bake was birthday cake cookies!
The recipe was pretty straightforward but I did modify a few things. I doubled the recipe, and I also omitted the salt because I used salted butter instead of unsalted butter. I also didn’t really measure the chocolate chips, since I like a lot of chocolate chips and especially with big cookies you need more.
I actually didn’t realize that these were going to be so big until I read “drop cookies by 1/4 cup”. I thought it was a typo, honestly, and I was really afraid that they wouldn’t be baked all the way through, but they came out perfectly chewy and completely cooked. They are super delicious and a great treat to share!
The Recipe (before doubling):
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups melted unsalted butter
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups chocolate chips
- Preheat oven to 325F or 165C.
- Sift (I whisked) together the flour, salt, and baking soda.
- In a separate bowl, mix together the butter, brown sugar and white sugar. Beat in the eggs and vanilla until combined. Mix in the dry ingredients until well blended. Stir in the chocolate chips with a wooden spoon until just combined, then drop cookies by 1/4 cup onto a greased baking sheet.
- Bake for 15-17 minutes or until golden brown (I did all my batches for 16 and they were perfect).
- Cool for a few minutes on baking sheet and then transfer to a cooling rack.