Sunday, October 10

Chocolate chip cookies


These are the best chocolate chip cookies ever! The edges of these cookies get a little crunchy and golden, and the middle stays quite chewy but hard.
The original recipe is only uses semisweet chocolate chips, but I made half white chocolate and half semisweet.






170gr (3/4 cup) unsalted butter, melted
220gr (1 cup) packed brown sugar
100gr (1/2 cup) white sugar
220gr (2 cups) all-purpose flour
1 egg
1 egg yolk
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
150gr (1 cup) semisweet chocolate chips
150gr (1 cup) white chocolate chips
  1. Sift together the flour, baking soda and salt; set aside.
  2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
  3. Refrigerate the dough for at least an hour. When it's time, Preheat the oven to 325 degrees F (165 degrees C). (Sometimes when I'm lazy I just chill them for about 15 minutes in the freezer)
  4. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Adapted from Lovin' From the Oven

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