I had to save Chocolate Chip Cookies for this week. I tried to hold off but I couldn’t anymore. There are so many different types of cookies but Chocolate Chip is a classic and still a favorite.
There are so many different recipes out there for Chocolate Chip Cookies and I have several that I rotate through. This one is my favorite if I have the time because it does require some chilling time.
Chocolate Chip cookies can be super tricky and people struggle big time with them. I think a big factor is the butter. If it’s too soft then they are flat. You add more flour to compensate and they go too mounded and dry. I’m taking out all guess work and just telling you to melt the butter. That’s right, MELT the butter. Because you melt the butter it brings on a totally different texture. It also means that it needs to be chilled for 3 hours. That’s the hard part. Just plan ahead and you’ll be good to go though.
There are other tricks too. This recipe is different than many others because we add more brown sugar than granulated sugar, we do an egg yolk, and we add corn starch. The combination of these things makes this perfectly textured and mounded cookie.
Did I mention that mounding the cookie dough up like a cylinder helps with it not spreading out as much too?
If you want them to stay good for a couple of days under-baking them will help more than you know. Let them cool on the pan to continue the baking process. If you look at this picture below they still look doughy. Once they were cooled they were perfect for eating. The next day they were just as good, if not better.
If you know me and my recipes, I try to take unnecessary steps out. Here I made 2 different cookies with the same dough. I split mine in half because most of the family likes plain Chocolate Chip Cookies. I like to make mine a little more “adult”. By that, I mean, add nuts.
I recently went to a local Soda Shop place and ordered a Coconut Pecan Chocolate Chip Cookie. I’m actually not even sure what they called it. It tasted like heaven to me. Anything with coconut is heaven. This cookies was amazing so I wanted to see if I could make something similar. I simply added some chopped pecans and some coconut to half of the dough and I had two different types of cookies to please everyone. It didn’t take too much extra work at all and only dirtied a few extra dishes. That’s a successful cookie right there. Bam!
Did I mention you can freeze these cookie dough balls also and bake them as desired? Double Bam!!!
Chocolate Chip Cookies
¾ cup Butter, melted (1 ½ cubes)
¾ cup Brown Sugar
½ cup Sugar
1 egg + 1 Egg Yolk
2 tsp. Vanilla extract
2 ¼ cup Flour
1 tsp. Baking Soda
1 ½ tsp. Cornstarch
¼ tsp. Salt
1 ½ cups Chocolate Chips
For Coconut Pecan Chocolate Chip Cookies add:
½ cup Chopped Pecans
1 cup Shredded Coconut
1-Make sure you have all your ingredients and clean your work area.
2-Melt your butter and put it in a mixer. I like to use the Bosch but a KitchenAid or hand mixer will work as well.
3-Add the brown sugar and granulated sugar and mix again.
4-Add the egg and egg yolk, and vanilla. Watch the video to see how we separate the yolk. Mix.
5-Add the flour, baking soda, cornstarch, and salt in a pile in the mixer. Once you’ve added them all, give it a little stir so the baking soda, cornstarch and salt aren’t in one spot.
6-Add the chocolate chips and the Pecans and Coconut if you want to make Coconut Pecan Chocolate Chip Cookies.
7-If you are doing half regular Chocolate Chip Cookies and half Coconut Pecan Chocolate Chip Cookies then separate the dough and add ¼ cup Chopped Pecans and ½ cup Shredded Coconut to half of the dough.
8-Cover the dough and chill it in the fridge for 3 hours or up to 5 days. Do not skip the chilling process. Your cookies will turn out flat and not taste as good.
9-Clean up the mess.
10-When it’s time to make the cookies. Preheat the oven to 325 degrees.
11-Roll the cookie dough out into a tall cylinder. It doesn’t have to perfect or pretty, in fact, I like the top to be a little rough looking. I only put about 8 on a pan.
12-Bake the cookies for 11-12 minutes. They might look under-cooked but take them out and let them cool on a pan.
13-You can also freeze the cookie balls and bake them later. I bake the frozen ones at 325 degrees for 17-18 minutes.
14-Eat, Share, Enjoy!!!
