I have a new favorite cookie recipe.
The original recipe can be found here: chocolate chip cookies
But I can’t make a recipe without changing something, so here are revised baking directions:
1/2 cup (1 stick) unsalted butter, mostly melted
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 overflowing teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
1 (12-ounce) bag chocolate chips (or in my case 3 heaping handfuls from the 4.5 lb Costco bag of Nestle Tollhouse chocolate chips – shh, don’t tell anyone)
A healthy dose of M&Ms or nuts (a cup? Half a bag? That decision is between you and God!)
1. Position rack in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it – see note on timing in step 4). Line 2 baking sheets with parchment paper or silicone sheets. Let baking sheet cool completely between batches if you are working with only one cookie sheet.
2. Put the butter in a microwave safe bowl, cover and microwave on high power until almost melted. In my microwave this was for 11 seconds three times – stirring between each heat time. (Alternatively, you can soften butter in a small saucepan; be careful not to overheat). Butter should not be completely melted! Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
3. Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula; take care not to over mix. Stir in the chocolate chips or chocolate chunks or M&Ms or nuts or whatever makes your tummy happy.
4. Scoop heaping tablespoons of the dough onto the prepared pans. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center. For me this was only 9 minutes in a convection oven, but the original instructions call for 12-16 minutes bake time. This is completely dependent on whether or not you are using a convection oven or traditional oven. The next time I make these I’ll skip the convection oven to figure out timing. Transfer hot cookies with a spatula to a rack to cool.
5. Take a bite of cookie. Thank the good Lord for chocolate chip M&M cookies. Take a drink of milk. Repeat.
What I like about this recipe:
– I like soft, thicker, chewy cookies and these totally fit the bill.
– No heavy mixing or creaming. I used a whisk, a spatula and a spoon. The end.
– These are so easy to make that my little Ellie can help me make these with no problems! =) Edit: these are simple to make, but not with a two year old who is being an overzealous helper to get out of bedtime. Sugar and butter went everywhere.