My Favorite Chocolate Chip Cookies
My Favorite Chocolate Chip Cookies is a lacto ovo vegetarian recipe with 15 servings. For 47 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 339 calories, 4g of protein, and 17g of fat. It is brought to you by Bake Your Day. It works best as a hor d'oeuvre, and is done in around 40 minutes. 1239 people were impressed by this recipe. A mixture of vanillan extract, brown sugar, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. Similar recipes include Whole Wheat Chocolate Chip Walnut Cookies {My Favorite Chocolate Chip Cookies}, Favorite Chocolate Chip Cookies, and My Favorite Chocolate Chip Cookies.
Servings: 15
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1/2 tsp. baking soda
1 cup brown sugar, packed (7 ounces)*
1.5 sticks cup butter (3/4 cup) melted and cooled until just warm
1.5 cups chocolate chips or chocolate chunks(or your favorite mix-ins)
1 large egg
1 large egg yolk
2 cups + 2 Tbs. flour (10 5/8 ounces)*
1/2 cup granulated sugar (3 1/2 ounces)*
1/2 tsp. salt
2 tsp. vanilla extract
Equipment:
bowl
oven
whisk
baking sheet
wire rack
kitchen scale
Cooking instruction summary:
Preheat oven to 325 degrees. Melt the butter in a glass bowl. Let the melted butter sit for 10 minutes to cool.In another large bowl, whisk the flour, baking soda and salt together and set aside.Add the sugars to the melted and cooled butter and mix by hand until well-blended. Add the eggs and vanilla and incorporate. Add the flour and stir until all is incorporated. It will be tough but not too tough to complete by hand. Add the mix-ins and stir. The dough will be stiff but still easy enough to mix by hand.To make jumbo cookies (as the recipe calls): use a large cookie scoop (2 3/4-ounce)to scoop the batter. Divide the ball in half and rotate each ball 90 degrees. What used to be the inside is no facing upward. Smash the two halves back together so that the jagged edges are facing up and place on a prepared cookie sheet, about 2 inches apart. Repeat with the other dough.For smaller cookies: use a regular cookie balling method, except pull the ball half way apart, rotate 90 degrees and smash the halves back together (same method as above.)Bake for 11-12 minutes (jumbo) or 10-11 minutes (regular sized). Allow the cookies to cool on the baking sheet; they will continue to cook a bit so don’t leave them in the oven too long. Remove and cool completely on a wire rack.*I used a food scale to measure the flour, brown sugar and granulated sugar. I would suggest using a scale if you have one, I found that it helped a lot with these cookies.
Step by step:
1. Preheat oven to 325 degrees. Melt the butter in a glass bowl.
2. Let the melted butter sit for 10 minutes to cool.In another large bowl, whisk the flour, baking soda and salt together and set aside.
3. Add the sugars to the melted and cooled butter and mix by hand until well-blended.
4. Add the eggs and vanilla and incorporate.
5. Add the flour and stir until all is incorporated. It will be tough but not too tough to complete by hand.
6. Add the mix-ins and stir. The dough will be stiff but still easy enough to mix by hand.To make jumbo cookies (as the recipe calls): use a large cookie scoop (2 3/4-ounce)to scoop the batter. Divide the ball in half and rotate each ball 90 degrees. What used to be the inside is no facing upward. Smash the two halves back together so that the jagged edges are facing up and place on a prepared cookie sheet, about 2 inches apart. Repeat with the other dough.For smaller cookies: use a regular cookie balling method, except pull the ball half way apart, rotate 90 degrees and smash the halves back together (same method as above.)
7. Bake for 11-12 minutes (jumbo) or 10-11 minutes (regular sized). Allow the cookies to cool on the baking sheet; they will continue to cook a bit so don’t leave them in the oven too long.
8. Remove and cool completely on a wire rack.*I used a food scale to measure the flour, brown sugar and granulated sugar. I would suggest using a scale if you have one, I found that it helped a lot with these cookies.
Nutrition Information:
covered percent of daily need
