Ultimate Chewy Chocolate Chip Cookies

Standard

I think it’s safe to say that everyone loves chocolate chip cookies. The question is if you like them chewy or crispy. I prefer both but I think I like the chewy cookies better. When you follow the recipe for cookies on the chocolate chip package they tend to come out flat and crispy. After searching the internet I came across a really good recipe posted on Yahoo’s home page in 2007 where they took from Cook’s Illustrated.

I really enjoy baking cookies. It’s a fun activity to do on a lazy Saturday afternoon, especially when it’s really cold outside. It is also a cheaper way to satisfy your sweet tooth because more than likely you will have most of the ingredients at home. The dough part of the cookies is pretty standard and you can be creative with what you want to put in them. Any type of chocolate will work, you can add any type of nut, sprinkle some coconut in there, and even add a little peanut butter to the dough (use 1/4 cup of peanut butter and only one stick of butter if you choose this option).

I understand that these cookies are loaded with fat and calories due to all the butter, sugar and egg, but who cares?  Unless you eat these cookies everyday, once in a while won’t hurt. These cookies can easily be made low calorie or even vegan by substituting the butter with oil and the sugar with real maple syrup or honey. I actually have a recipe for vegan peanut butter cookies that taste so good you can’t tell the difference.


Ingredients

  • 2 1/8  cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 12 tbs unsalted butter (1 1/2 sticks), melted and cooled slightly
  • 1 cup brown sugar (light or dark)
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1-2 cups chocolate chips or chunks (semi or bittersweet)

Heat oven to 325 degrees.  Mix flour, salt, and baking soda together in medium bowl and set aside.

Either by hand or with electric mixer, mix butter and sugars until throughly blended. Mix in egg, yolk, and vanilla.

Add dry ingredients until combined.

Stir in chocolate.

Roll dough into 1 inch balls with the palms of your hands.

Place rolled dough balls on an ungreased cookie sheet (there is enough butter in the dough so they won't stick). One dozen can fit on a sheet.

Bake until cookies become golden brown; 15-18 minutes. Recipe makes about 2 1/2 dozen cookies.

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3 responses »

  1. Pingback: Oatmeal Raisin Cookies « Adam's Apple Pie

  2. Pingback: Oatmeal Raisin Cookies « Big Apple Bites

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