I had a handful of recipes already in my trusty box that I had to rework because all of them called for shortening, and I'm trying to get away from using that. I already shared with you my new peanut butter and snickerdoodle cookie recipes, and today I bring my new chocolate chip recipe! (For the party I named it "chocolate chippiest," because I threw in even EXTRA chocolate chips for good measure. My mom has never met extra chocolate she didn't like. And it was, after all, her party.)
Last week I made another batch of these for one of Ryan's co-workers, and they were good. Yes, she actually got some, but you know I had to sample a couple to make sure they were edible. It's the responsible thing to do when you're the one baking, right?
So in case you need a good cookie to get you through the week, {hello, hump day. I'm looking at you!} here's a chocolate chip cookie recipe that just needs a big glass of milk to go with it.
Chocolate Chippiest Cookies
- 2½ cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1½ cups semisweet chocolate chips
Mix together the flour, baking soda and salt; set aside. 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 dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Roll dough into small balls and arrange on cookie sheet. Bake at 325 for 11-14 minutes. Cool on wire racks and eat!
* I use white wheat flour in these cookies, and it works very well. You could also use all-purpose flour, and the cookies won't be quite as dark.
* As always, I use pure vanilla. I love the flavor!!
* Ryan bought me a small cookie scoop for Christmas, and I use that all the time now. It makes perfectly equal-sized cookies and with this recipe, they have this lovely little dome that makes them look like they really DID come from a bakery. Extra points!
* I use parchment paper on my cookie sheets to make for easier cleanup. You could easily skip that step and just make sure you spray your regular cookie sheet to keep the cookies from sticking.
* This makes about 3 dozen cookies, so it's the perfect size of a recipe!
* If you don't like chocolate chips so much (then I just don't understand you, but that's a whole different blog post - HA!) you could cut down the number you add to the dough.
* Seriously. Warm from the oven with a glass of milk. TRUST ME.
6 comments:
Mm! Cannot go wrong with good old chocolate chip cookies!
Lookin' good. One tablespoon vanilla- impressive! My cc cookie dough only gets one teaspoon. I enjoy what shortening does to the cookies so I add equal parts butter and shortening. However, I don't even think shortening is in most cc cookie recipes and obviously if you're trying to avoid it, it's something you can omit. I've never greased a cookie sheet or used parchment paper (maybe it's all that shortening in my dough :)). There is something satisfying about making cookies on a cold winter day (actually for me, you could add any adjective in front of any season and it would still be satisfying- but winter really is a great season for cookie baking!).
Thanks so much for sharing your recipe. I'm always looking for ways to prepare foods in a more healthy way. It's beginning to snow here in Northern Indiana so this sounds like a great project for my day! I agree with Tamar SB....you can't go wrong with chocolate chip cookies!
Cookies sound really good. I think they would be even healthier and still taste great if you cut the sugar in half. Most of the time that doesn't affect texture significantly, though you might experiment to see. (That means more cookies!)
oh Bekah!! Those looks amazing. Thank you!
I usually cut the sugar in half like Janice said and my friends have tried that too. Secret is to skip the white sugar altogether and just use 3/4 c. brown. They are yummy still because you are using awesome ingredients like real butter and real vanilla and the all brown sugar kinds make a soft cookie.
I am positive yours are PERFECT! That was just an idea if you ever wanted to try them with less sugar.
You ARE a professional baker I think! All your stuff looks delish! XOXO
Thanks for the kind words, everyone! And for the sugar tips! I'll have to get brave and try the variations and then eat them all in celebration when they work! LOL!! Okay so I'll still share....
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