One of my favorite deserts and cookies in the whole world are chocolate chip cookies. This recipe especially incorporates extra chocolate chips into the cookies so every bite is chocolaty.
This recipe also makes your choco chips cookies soft and chewy! I decided that if I’m gonna be baking and cooking a lot, its time I do proper prep and mise en place which is french term for having everything in place.
That’s why I went out and purchased these mini preps bowls so now I can have everything measured out and just add each ingredient into the recipe immediately instead of running around to do it while I’m cooking.
Fancy right? kind of like how chefs on food network have their stuff layed out, enough talking lets make these already!
Chocolate chip cookies:
- 2 cups flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup chocolate chips
- 1 egg yolk
- 1 stick unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat your oven to 350 degrees and line two cookie trays with parchment paper. In a mixer bowl fitted with a paddle attachment, cream softened butter with sugars.
2.Once creamy and smooth, add egg yolk, salt, vanilla, and baking soda.
3. Turn mixer on a low speed and gradually add 1/2 cup of the flour at a time. Stir in one cup of chocolate chips.
4. Using a ice cream scooper, or as I call my pooper scooper, scoop out medium size balls of the cookie dough onto the trays. You should be able to make 24 cookie dough balls but I made 18 because I can’t handle myself around cookie dough….IT’S SO GOOD!
Bake at 350 degrees for 13 minutes and enjoy!
P.S. follow me on instagram @the_bipolar_kitchen
– Chef/Author Zubair
Baked to the Bone 