Thick and Chewy Chocolate Chip Cookies

These are incredibly incredible. Ha!

Thick and Chewy Chocolate Chip Cookies

2 sticks unsalted butter, melted
3 1/3 cups white all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups light brown sugar, packed
1/2 cup white granulated sugar
2 large eggs
2 large egg yolks
1 tablespoon pure vanilla extract
2 cups semi-sweet chocolate chips

Start by preheating your oven to 325 degrees. Line several large baking sheets with parchment paper. Adjust your oven racks to the upper and lower middle positions.

Melt the 2 sticks of unsalted butter and set aside to cool completely to room temperature.

In a large bowl whisk together the white all-purpose flour, baking soda and salt.

Beat together the cooled, melted unsalted butter with the packed light brown sugar and white granulated sugar for 2 minutes until smooth and creamy.

Beat in the large eggs and large egg yolks.

Beat in the pure vanilla extract.

Slowly add in, and stir, the whisked flour mixture. Stir only until everything is combined.

Stir in the semi-sweet chocolate chips.

Portion dough out into 1/4 cup size balls. Place 4 balls onto a prepared baking sheet at a time, leaving several inches in between each ball to allow for proper baking.

Bake in preheated oven 18 minutes, rotating and switching the sheets mid-baking. Once baked, remove and allow cookies to cool to slightly warm room temperature on their baking sheets.

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CHEW THIS! Chocolate Chip Wafer Cookies with Cookie Dough Frosting

Chocolate Chip Wafer Cookies with Cookie Dough Frosting

Chocolate Chip Wafer Cookies with Cookie Dough Frosting.PNG

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, January 6th 2019 edition. By: Blaise Doubman

A whole new type of cookie rings in the New Year!
Blaise Doubman

Happy New Year! Can anyone else believe that it is 2019? Where has the time gone? Let us all hope that this year brings good health and happiness to one and all! 2018 had good moments for me, personally and professionally, as well as some darker moments, those too both personally and professionally. Let me also say, thank you all for your continued dedication and support. I really appreciate each and every one of you! If you are a new reader, a loyal reader, or even just an occasional reader, I really appreciate your time. There is nothing I love more than hearing from my readers about how much they enjoy my columns and recipes. Speaking of, drop me a line on my new website, http://trailblaise.com Click on the “contact” tab and leave me a comment or even a question! I read and respond to all comments that I get.

In celebrating the new year, I wanted to create a new and unique cookie that was easy to make, flavorful and simple. I am so excited to share this newest recipe with everyone! The recipe is actually a recipe for chocolate chip cookie dough frosting, that you divide in half, bake half then frost the cookies with the remaining frosting! I have made these several times and every time I make them, people go wild! No, there are no eggs in this recipe, so you do not have to worry about eating raw egg, however, there is white all-purpose flour. If you are concerned about that, simply take the flour and lightly toast it either on a sheet pan in the oven, or skillet. Just be aware that doing this does slightly change the flavors. This frosting, dough, is best made the day it is made. I would not recommend making it in advance. I love this recipe and I really think that you will find this new and unique cookie something sweet to ring in the new year!

Chocolate Chip Wafer Cookies with Cookie Dough Frosting

This recipe is for the cookies and the frosting. Feel free to double this recipe, or even triple, if desired.

2 sticks unsalted butter, soft
¼ cup white granulated sugar
½ cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1 cup, plus 2 tablespoons white all-purpose flour
¾ cups semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl cream together the soft unsalted butter with the white granulated sugar and light brown sugar until the mixture is light in color and fluffy in texture.

Beat in the pure vanilla extract, salt and baking soda.

Fold in the white all-purpose flour, then fold in the semi-sweet chocolate chips.

Divide the frosting in half.

Shape tablespoon size balls of the frosting and place onto the prepared baking sheets. Bake in preheated oven, one baking sheet at a time, for 12 minutes.

Remove and allow to cool. Carefully use the other half of the frosting to frost the wafer cookies. Work carefully because the baked cookies will be very fragile.

Ask and Answer: I have been getting a few questions about what, if anything, can be used as a substitute for cream of tartar. Substitute fresh lemon juice or white vinegar for the cream of tartar. For every ½ teaspoon of cream of tartar, use 1 teaspoon lemon juice or white vinegar.

The Cake Bake Shop’s Chocolate Chip Cookies

I love “The Cake Bake Shop” and their cakes usually steal the show. They have delicious other gems though hidden behind their fabulous glass cases, like these cookies!

The Cake Bake Shop’s Chocolate Chip Cookies

12 tablespoons unsalted butter, melted
1 cup light brown sugar, packed
1/2 cup white granulated sugar
1 large egg
1 large egg yolk
1 tablespoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups white all-purpose flour
1 3/4 cups semi-sweet chocolate chips
1/4 cup bittersweet chocolate chips
Fleur de sel flaked salt, for sprinkling

Start by preheating your oven to 325 degrees F. Line several large baking sheets with parchment paper.

In a large bowl beat together the melted unsalted butter with the packed light brown sugar and white granulated sugar for several minutes until light and fluffy.

Beat in the large egg and large egg yolk. Beat in the pure vanilla extract.

Beat in the baking soda and salt.

Fold in the white all-purpose flour.

Fold in the semi-sweet chocolate chips and bittersweet chocolate chips.

Place large tablespoon size balls of dough onto prepared baking sheets about 2-inches apart. Sprinkle each with flaked salt.

Bake, one sheet at a time, in preheated oven for exactly 15 minutes.

Remove and allow to cool.

Thin and Crispy Chocolate Chip Cookies

These are my favorite chocolate chip cookies! Super thin and extra crispy. Fabulous!

Thin and Crispy Chocolate Chip Cookies

2 1/2 sticks unsalted butter, soft
1 1/4 cups white granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1/4 cup water
1 tablespoon pure vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
2 1/4 cups white all-purpose flour
12 oz semi-sweet chocolate chips

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

In a bowl cream together the soft unsalted butter with the white granulated sugar and packed light brown sugar until light in color and fluffy in texture. If using a stand mixture this should take about 4 minutes.

Add in the large eggs, water and pure vanilla extract and beat well before adding in the salt and baking soda. Blend well.

Fold in the white all-purpose flour followed by the semi-sweet chocolate chips.

Drop heaping tablespoon size amounts of dough onto the prepared baking sheets, about 2 inches apart, and bake, one sheet at a time, for 20 minutes.

Remove and allow to cool slightly before enjoying.

Magnolia Table Chocolate Chip Cookies

I have to admit that I am not the biggest fan of “fixer upper” shows because let me be honest, I am not sure I would know which end of a hammer to use! Ha! Much less how to rebuild a bathroom, tear down a wall or build on a whole other level to a house! Are you kidding me!? So when Joanna Gaines released her debut cookbook, “Magnolia Table” I skipped it. That all changed when I found a copy at my local Cracker Barrel store and decided to give it a look. I was impressed! The first recipe I tried – for her chocolate chip cookies – was fabulous! I have several more recipes marked to try but had to rush in and share the chocolate chip cookie recipe with everyone! This cookie has zero white sugar – and all light brown sugar. Less butter too, which surprised me. The cookie is a bit crisp outside and tender inside. The dough is possibly the best I have ever had too! Luckily there was enough dough left after my snacking to bake a few off! Ha!

Magnolia Table Chocolate Chip Cookies

2 1/2 cups white all-purpose flour
Heaping teaspoon baking soda
1/2 teaspoon sea salt
1 stick unsalted butter, softened
2 cups light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups semi-sweet chocolate chips

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

In a large bowl whisk together the white all-purpose flour, baking soda and salt.

Beat the soft unsalted butter with the packed light brown sugar until lighter and fluffier than starting – and combined.

Beat in the large eggs followed by the pure vanilla extract.

Once the mixture is smooth and silky add in the flour mixture all at once and beat until slightly crumbled but combined.

Beat in the semi-sweet chocolate chips.

Place larger tablespoon size balls of dough onto the prepared baking sheets, leaving some room between each dough ball.

Bake, one sheet at a time, in preheated oven for 12 minutes. Remove and cool slightly.

This recipe was adapted from “Magnolia Table” by: Joanna Gaines. All rights reserved.