My husband has never met a chocolate chip cookie he didn’t like.
Truth be told, he would probably trade me in for a chocolate chip cookie.
Wait! That really wouldn’t work out well for him, would it? Who, then, would be baking chocolate chip cookies for him in the July heat?
I was looking for something different than the usual Toll House Cookie recipe he seems to be addicted to. I wanted something bigger (and part of that goal was to have the entire thing done on 2 baking sheets), crisp edges, gooey center.
Along came Danielle from Hugs & Cookies to the rescue. She does a weekly bake-along on Facebook. You should join in.
I am seriously terrible at keeping up with bake-alongs in anything that resembles a timely fashion. For example, this recipe was from Week 14! I think she’s up to week – well, let’s just say it’s a really big number – WAAAAY past 14!
Simple, simple, delicious, big, soft, gooey …
- 2 C flour
- 1/2 t kosher salt
- 1/2 t baking soda
- 1 1/2 sticks soft butter
- 1 C light brown sugar
- 1/2 C granulated sugar
- 1 T vanilla extract
- 1 egg
- 1 egg yolk
- 1 C semisweet chips
- 1 C bittersweet Ghiradhelli chips
NOTE: I put the dough in the fridge for about 30 minutes.
Preheat oven to 350 degrees. Line cookie sheets with parchment.
Beat butter and both sugars until well blended. Add in vanilla, egg and yolk until light and creamy. Add in flour, salt and baking soda just until incorporated. Stir in chocolate chips by hand. Chill if you have time.
Drop by 1/4 cup scoops onto parchment.
Mine baked 14-16 minutes …until edges are browned and centers no longer look wet.
Cool completely on baking sheets. IF YOU CAN WAIT THAT LONG!
The combination of the bittersweet and the semisweet chocolate is really nice. These aren’t really dense. They stay soft and get better as they sit and wait to be eaten. My husband was grateful for the no nuts part – have you guessed he can be difficult?