I needed something exciting to rekindle my motivation to bake… so of course, the chocolate chip cookie. Something for which I have a go-to, dependable recipe, but which lacks a wow-factor. Here’s to getting closer, but not being quite there just yet. The plot twist with these cookies: brown sugar only.
- Modified from Food.com’s Thick, Soft and Chewy Chocolate Chip Cookies
- Makes about 40 cookies
- You need:
- 1 large bowl, 1 medium bowl
- 1 spatula, 1 whisk, 1 medium cookie scoop
- 2 1/2 c all-purpose flour, loose
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c unsalted butter, softened
- 1 1/2 c brown sugar, packed
- 2 tsp vanilla extract
- 2 large eggs, at room temperature
- 12 oz semi-sweet chocolate chips or chopped dark chocolate
In a medium bowl, mix together 2 1/2 c all-purpose flour, 1 tsp baking soda and 1/2 tsp salt. Set aside.
In a large bowl, cream together 1 c unsalted butter, softened and 1 1/2 c brown sugar, packed until fluffy. Mix in 2 large eggs, one at a time, then 2 tsp vanilla extract. Slowly add dry ingredients to wet until fully mixed, then stir in 12 oz semi-sweet chocolate chips or chopped dark chocolate with a spatula.
Drop batter with cookie scoop onto baking sheet, about 2 Tbsp balls with 2 inches spacing between. Bake for about 10 minutes, until center is still pale but edges are dry. Let cool before transferring to a cooling rack, else the melted chocolate will make a mess.
Note: I think I overbaked my cookies a bit, so they were on the dry side. Plus I used extra dark 90%+ chocolate, so cookies were less sweet than most people preferred. I may try this recipe again with semi-sweet chips and try underbaking them to see if they keep their moistness. And I’d also halve the recipe next time, since we didn’t finish them before they were too stale to enjoy.