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Chocolate Chip Cookies
These are delicious large chocolate chip cookies, which I made especially for my daughter, as she accuses me of making too many unusual foods (what is so unusual about coconut flan?).
I found the recipe on Tracey’s Culinary Adventures who got it from Alton Brown, with a few minor tweaks (one of these days I’ll get parchment paper.) The picture looked so delicious! They were made with standard semi-sweet chips, and my daughter really liked them with a big glass of cold milk. I thought they were very good, better than Tollhouse, which I always seem to overcook. If I had made them for me and my son though, I would have used dark chocolate chips and added walnuts. Maybe dried cranberries. Maybe even coconut…
- Butter - 2 sticks
- Flour - 2 1/4 cups bread or white
- Salt - 1 tsp.
- Baking soda - 1 tsp.
- White Sugar - 1/4 cup
- Brown Sugar - 1 1/4 cups
- Egg - 1
- Egg Yolk - 1
- Milk - 2 Tblsp.
- Vanilla extract - 1 1/2 tsp.
- Chocolate chips - 1 12-oz. bag (2 cups)
- Heat oven to 375 F and grease baking sheets.
- Sift together the flour, salt, and baking soda and set aside.
- Melt the butter (I used the microwave) and pour into large bowl. Add the 2 sugars and blend well.
- Add the egg, yolk, milk and vanilla extract and mix until well combined.
- Slowly add the flour mixture until thoroughly combined.
- Stir in the chocolate chips.
- Chill the dough for at least an hour.
- Use an icecream scoop to drop rounds of dough onto baking sheets, 6 cookies per sheet.
- Bake for 14 minutes or until golden brown, rotating the baking sheet for even browning.
- Makes about 2 dozen cookies.
Tags: chocolate chip, cookies
