This cookie is absolute chocolate chip PERFECTION!
It's not too sweet. Not too cakey. Not too crunchy.
It's perfect, scrumptious little morsels of rich, dark chocolate studded about the perfect balance of softness and chewiness. Mmmmmm.........
I love when the chocolate almost overtakes the cookie and you get a yummy, chocolatey treat in every delicious bite.
That is this cookie!
It's not too sweet. Not too cakey. Not too crunchy.
It's perfect, scrumptious little morsels of rich, dark chocolate studded about the perfect balance of softness and chewiness. Mmmmmm.........
I love when the chocolate almost overtakes the cookie and you get a yummy, chocolatey treat in every delicious bite.
That is this cookie!
There's nothing better on a lazy Friday night than the ooey gooey goodness of a batch of freshly baked chocolate chip cookies!
I often plan for this amazingness by taking all of the ingredients out of the cabinets and refrigerator before I go out for the day. The ingredients meld and blend together effortlessly when they are at room temperature. And when I get home, they are happily awaiting me, yearning to be poured and mixed and baked into my deliciously satisfying Friday evening treat.
The ingredients include:
The ingredients include:
1/4 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon salt
1/2 cup butter, room temperature (I like mine to be almost melty soft)
1 egg, lightly beaten
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
6 oz semi-sweet chocolate chips
AND
AND
6 oz dark chocolate chips
As with most recipes when baking, we start by separating our wet and dry ingredients.
In a small bowl, combine the all-purpose flour, baking soda, and salt. Stir them together lightly and set aside.
Sifting or whisking is not required here. We are not looking for light and fluffy. We want the cookies dense and chewy and amazing.
In a medium to large bowl, combine the softened butter and both sugars. Cream them together until well blended.
Don't look for a silky smooth batter here. The sugars won't be completely melted yet. Give it time.
Add the lightly beaten egg and the vanilla extract. Mix until well blended.
The egg is going to bring a bit of creaminess to the batter, now. Everything will come together nicely.
Add the dry ingredients to the wet in one to two batches, if necessary. Mix well, fully incorporating all of the flour. But, JUST UNTIL THE FLOUR IS MIXED IN. Do not over mix. We don't want hardened, tough cookies.
This is when we add the AWESOMENESS!
Add the 12 ounces of chocolate chips to the batter and mix until just blended but well distributed.
My recipe says to combine semi-sweet and dark chocolate chips. But, of course, you can add any combination of chocolate that you wish. Chunks would be nice, Hershey's Kisses, pieces of your favorite candy bar... they sky's the limit!
Also, most recipes call for adding only 8-10 ounces of chocolate chips. Well... most chips come in 12 ounce bags. And I like using THE WHOLE THING. Otherwise, it's just not enough chocolate for me (Don't judge me 😉).
And for the double chocolate option, make sure you have some white chocolate chips on hand and add a hefty helping of those pearl colored jewels into the already chocolate drowned batter. AND, you'll want to add 1/4 cup of cocoa powder to the dry ingredients.
(I sure hope to read the whole recipe before you try to make them... 😬)
Now, I like my cookies large. So, I use an ice cream scoop to measure them out. Again, you can use whatever you'd like and make your cookies as big or as small as you want them.
I use a standard sized ice cream scoop and place about 6 to 8 mounds of sweetness on a parchment lined baking sheet.
They only need about 8 to 10 minutes to bake, depending on your oven.
But, to be honest, I RARELY let my cookies bake the whole time. I like them only lightly browned around the edges and still looking kind of raw in the middle.
I'm telling you.... PERFECTION!
When you take them out of the oven, let them rest on the baking sheet for about 3 minutes. They will continue to cook and the centers will set.
But, don't let them cool all the way. The cookies HAVE TO BE nice and warm when you take the first bite. That is when they are at their best!
And, of course, these cookies just would not do without a tall, ice cold glass of milk.
If you're anything like me, just 2 or 3 of these cookies will have you in chocolate heaven and drifting off to a blissful Friday night sleep.
Just try not to get any of the chocolate on your forehead...or cheeks...or chin... But, you probably will!
Enjoy!
As with most recipes when baking, we start by separating our wet and dry ingredients.
In a small bowl, combine the all-purpose flour, baking soda, and salt. Stir them together lightly and set aside.
Sifting or whisking is not required here. We are not looking for light and fluffy. We want the cookies dense and chewy and amazing.
In a medium to large bowl, combine the softened butter and both sugars. Cream them together until well blended.
Don't look for a silky smooth batter here. The sugars won't be completely melted yet. Give it time.
Add the lightly beaten egg and the vanilla extract. Mix until well blended.
The egg is going to bring a bit of creaminess to the batter, now. Everything will come together nicely.
Add the dry ingredients to the wet in one to two batches, if necessary. Mix well, fully incorporating all of the flour. But, JUST UNTIL THE FLOUR IS MIXED IN. Do not over mix. We don't want hardened, tough cookies.
This is when we add the AWESOMENESS!
Add the 12 ounces of chocolate chips to the batter and mix until just blended but well distributed.
My recipe says to combine semi-sweet and dark chocolate chips. But, of course, you can add any combination of chocolate that you wish. Chunks would be nice, Hershey's Kisses, pieces of your favorite candy bar... they sky's the limit!
Also, most recipes call for adding only 8-10 ounces of chocolate chips. Well... most chips come in 12 ounce bags. And I like using THE WHOLE THING. Otherwise, it's just not enough chocolate for me (Don't judge me 😉).
And for the double chocolate option, make sure you have some white chocolate chips on hand and add a hefty helping of those pearl colored jewels into the already chocolate drowned batter. AND, you'll want to add 1/4 cup of cocoa powder to the dry ingredients.
(I sure hope to read the whole recipe before you try to make them... 😬)
Now, I like my cookies large. So, I use an ice cream scoop to measure them out. Again, you can use whatever you'd like and make your cookies as big or as small as you want them.
I use a standard sized ice cream scoop and place about 6 to 8 mounds of sweetness on a parchment lined baking sheet.
They only need about 8 to 10 minutes to bake, depending on your oven.
But, to be honest, I RARELY let my cookies bake the whole time. I like them only lightly browned around the edges and still looking kind of raw in the middle.
I'm telling you.... PERFECTION!
When you take them out of the oven, let them rest on the baking sheet for about 3 minutes. They will continue to cook and the centers will set.
But, don't let them cool all the way. The cookies HAVE TO BE nice and warm when you take the first bite. That is when they are at their best!
And, of course, these cookies just would not do without a tall, ice cold glass of milk.
If you're anything like me, just 2 or 3 of these cookies will have you in chocolate heaven and drifting off to a blissful Friday night sleep.
Just try not to get any of the chocolate on your forehead...or cheeks...or chin... But, you probably will!
Enjoy!
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