I'm not much of a cookie person throughout the year (I'm more of a crumble/cobbler person), but when Christmas rolls around (with PMS in tow - THANKS, SANTA!), my inner fat girl dons her fuzzy blue suit and googley-eyes and wants to nomnomnom all over everything.
These cookies are everything.
EVERYTHING!!!!!!!!
I've made them 3 times in 5 days. Ridic. And super easy. This recipe makes 12-16 cookies, depending on how you portion them. I like to make smaller batches since our family usually ends up eating them all, no matter how many I make. You could easily double the recipe for a higher yield.
Chewy Chocolate Chip Cookies
Ingredients
1 1/4 cups flour (all purpose, bread, or gluten free)
1/2 tsp baking soda
1/2 tsp kosher salt
1 stick butter, softened
3/4 cup coconut palm sugar (or brown sugar)
1 egg
1/2 tsp vanilla
+/- 1 cup bittersweet chocolate chips (such as Ghirardelli)
+/- 1/2 cup semisweet chocolate chips
(I use +/- because sometimes you feel like a lot of chips, and sometimes you don't)
*optional (but I will think less of you if you skip it) - flaked sea salt for topping
Preheat the oven to 375F. In a small bowl, whisk the flour, baking soda, and salt. In a medium to large mixing bowl, beat the butter until smooth, then add the sugar and beat until light and creamy (a few minutes). Add the egg and vanilla and mix until completely incorporated. Add the dry ingredients and mix on low speed (or use a wooden spoon) until just combined. Mix in the chocolate chips. Form the dough into about 1.5" balls (about 2 level tablespoons worth) and space them evenly onto 2 cookie sheets. Bake for 10-11 minutes, rotating and switching the pans on the oven racks halfway through, until the tops of the cookies are just no longer shiny. Immediately sprinkle the tops with sea salt (if desired… and you should definitely desire this). Let the cookies cool on the pans for 3-5 minutes to let them firm up, then transfer (carefully if you used a lot of chocolate chips!) to a cooling rack.
Try to let them cool for at least a couple of minutes. I can't be held responsible for molten chocolate burning your face off if you don't.
I burned my face off. It was worth it.
If you really wanted to put these mofo's overthetop, and if you have 15-20 extra minutes of prep time, you could make these into Brown Butter Chewy Chocolate Chip Cookies. The recipe is the same, but you brown the butter before mixing.
Add the butter to an oven-proof dish and put it in the oven while the it preheats. Once it melts, keep an eye on it. When the butter begins to bubble and just begins to toast and turn light brown, remove the dish from the oven. Pour the browned butter into the mixing bowl, then put the bowl in the fridge for about 10 minutes to let the butter cool, then follow the recipe as normal. If the dough seems too sticky to shape, let it sit in the refrigerator for 10-15 minutes to firm up before shaping and baking.
I've made them 3 times in 5 days. Ridic. And super easy. This recipe makes 12-16 cookies, depending on how you portion them. I like to make smaller batches since our family usually ends up eating them all, no matter how many I make. You could easily double the recipe for a higher yield.
Chewy Chocolate Chip Cookies
Ingredients
1 1/4 cups flour (all purpose, bread, or gluten free)
1/2 tsp baking soda
1/2 tsp kosher salt
1 stick butter, softened
3/4 cup coconut palm sugar (or brown sugar)
1 egg
1/2 tsp vanilla
+/- 1 cup bittersweet chocolate chips (such as Ghirardelli)
+/- 1/2 cup semisweet chocolate chips
(I use +/- because sometimes you feel like a lot of chips, and sometimes you don't)
*optional (but I will think less of you if you skip it) - flaked sea salt for topping
Preheat the oven to 375F. In a small bowl, whisk the flour, baking soda, and salt. In a medium to large mixing bowl, beat the butter until smooth, then add the sugar and beat until light and creamy (a few minutes). Add the egg and vanilla and mix until completely incorporated. Add the dry ingredients and mix on low speed (or use a wooden spoon) until just combined. Mix in the chocolate chips. Form the dough into about 1.5" balls (about 2 level tablespoons worth) and space them evenly onto 2 cookie sheets. Bake for 10-11 minutes, rotating and switching the pans on the oven racks halfway through, until the tops of the cookies are just no longer shiny. Immediately sprinkle the tops with sea salt (if desired… and you should definitely desire this). Let the cookies cool on the pans for 3-5 minutes to let them firm up, then transfer (carefully if you used a lot of chocolate chips!) to a cooling rack.
Try to let them cool for at least a couple of minutes. I can't be held responsible for molten chocolate burning your face off if you don't.
I burned my face off. It was worth it.
If you really wanted to put these mofo's overthetop, and if you have 15-20 extra minutes of prep time, you could make these into Brown Butter Chewy Chocolate Chip Cookies. The recipe is the same, but you brown the butter before mixing.
Add the butter to an oven-proof dish and put it in the oven while the it preheats. Once it melts, keep an eye on it. When the butter begins to bubble and just begins to toast and turn light brown, remove the dish from the oven. Pour the browned butter into the mixing bowl, then put the bowl in the fridge for about 10 minutes to let the butter cool, then follow the recipe as normal. If the dough seems too sticky to shape, let it sit in the refrigerator for 10-15 minutes to firm up before shaping and baking.
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