So after a long search of finding my recipe of the cream cheese pound cake on Evernote, Pocket, my kitchen recipe book and not being able to find it for a long time, I decided it was time to give up the procrastination that I have been in for almost a year now and start once again to compile recipes on my blog lest I misplace them again. So I guess this also is sort of a new year resolution :$ Am in no way a resolutions person, but won’t hurt to try I presume 🙂 So here’s the first recipe for the year. A warm chocolate chip cookie in this cold, cold weather…heavenly 😀 See…perfect!
I think almost everyone has their own favourite chocolate chip cookie recipe. I’ve tried a few myself but this one is the keeper for me. If you are a lover of a really chewy, sweet, fat cookie filled with layers of chocolate chips, crisp at the edges but soft in the middle, then this is the recipe for you. It is so nostalgic that it reminds me of Road Side Cafe cookie we used to have in Dhahran, Saudi Arabia with hot coffee toffee (still need to find a recipe for that). So I got the recipe off of my favourite website allrecipes.com I love how you can read through numerous reviews and make changes accordingly but I followed the recipe to the T and I don’t think it needs any changes. Plus a cookie recipe that has around almost 6500 review with a 4.5 stars rating – now that’s something.
The recipe is very forgiving and you can easily freeze the cookie dough or even the cookies after you’ve baked them. Just let them thaw on their own before devouring 🙂 Just keep in mind a few things and this is as easy as A-B-C. Will mention the key points at the end of the recipe.
3/4 cup butter, melted
1/2 cup white sugar
1 cup packed, brown sugar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
1 whole egg and a yolk of one egg
1 tablespoon vanilla extract
Preheat oven at 325 degrees F (165 degrees C). In a bowl, mix together the flour, baking soda and salt.
Add butter and both white and brown sugars in a another bowl. Beat well till light and creamy. Add in the egg and the yolk. Beat well. Dump in the flour mixture and vanilla extract. Beat till just incorporated. Mix in the chocolate chips with a wooden spoon.
Drop about 1/4 cup of cookie dough on a baking sheet (either greased or lined with parchment paper) at a time. Make sure to leave a gap of about 3 inches in between each cookie. Bake for 15-17 minutes. The cookies are done when they turn slightly brown on the edges but are still soft in the middle. Now try to act patient and wait for at least 3-4 minutes to let the cookies cool down a bit before taking them off the sheet 😀 Enjoy with a tall glass of milk or if coffee!
Amount: 1 and half dozen cookies
Preparation Time: 40 min.
Very Important Key Points to Remember
- The butter should be melted all through. Try melting in intervals in the microwave.
- You have to cream the butter and sugars together like you do for icing. The colour would change and the mixture becomes fluffy and almost doubles in size.
- The cookie dough can be refrigerated, although it doesn’t make any difference if you refrigerate it first. The only difference is that the cookie doesn’t spread a lot after refrigeration. So if you have refrigerated the dough before baking, you can leave smaller gaps in between the cookies.
- DO NOT skip the egg yolk. It’s an absolute must. Use the white to put on your face as a mask or to brush on top of your bread, but do not skip the yolk.
- Don’t substitute the brown sugar. That is what gives the cookie it’s chewiness.
- The cookie keeps on baking even after taking them out so do not let it brown a lot.
- You can substitute the butter for margarine if you are into that. As for me, give me butter any day 😀
- Store in an airtight container otherwise cookie will become hard.
- IF cookie becomes hard, no problemo…just put a slice of bread overnight in the container of the cookie and presto! you will have soft cookies again 🙂 The bread slice on the other hand would not be 😀