The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.

Yet Another Chocolate Chip Cookie Recipe

Blaise Doubman 

I had to title the recipe I am sharing today with a little “tongue in cheek-ness” to it because I can not tell you how many recipe I have on my website for chocolate chip cookies. A lot! Ha! I felt guilty after wanting to share another one and I got to thinking, why? Why would I feel guilty about wanting to share a perfectly good chocolate chip cookie recipe? There are a few people who email me and want, should I say complain?, about wanting recipes that are healthy, more main course, more side dishes and I really feel that I do share those. There are countless recipes like that on my website. I just find sharing dessert recipes to be, dare I say, a little more “fun”? Plus, they do get a lot of interactions. 

So, how is the recipe I am sharing today any different than some of the others I have shared? This one calls for an extra egg, which means a deeper flavor of richness, more white sugar and brown and also a little more flour than your typical recipe. I love this recipe for several reasons. It has wonderful, deep flavor and it also makes a ton! If you have a reunion or someplace to go where you need “loaves and fishes” type cookies, make these! 

Yet Another Chocolate Chip Cookie Recipe

2 sticks unsalted butter, melted and cooled
1 cup white granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
3 cups white all-purpose flour
2 cups semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Line several baking sheets with parchment paper.

In a large bowl combine the melted unsalted butter with the white granulated sugar and packed light brown sugar until smooth and creamy.

Beat in the large eggs and pure vanilla extract. Add in the baking soda and salt and beat together to combine.

Gently fold in the white all-purpose flour.

Drop cookie dough by rounded tablespoons, about 2 inches apart, onto the prepared cookie sheets.

Bake, one sheet at a time, in preheated oven for 12 minutes.

Remove and allow to cool slightly.

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