These are, more or less, the killer chocolate chip cookies I was talking about from The Best Light Recipe. I have made them probably 6 times already for different things. They are so way good.
Mine are probably not quite as light as theirs, because I have a moral problem with using only 1/3 c of chocolate chips.
But honestly, this is so much better than the way I used to do chocolate chip cookies. I always had trouble getting the texture right. This seems to be foolproof.
I usually double the recipe.
Not Quite as Light Chocolate Chip Cookies
1/4 c butter, melted and cooled, NO SUBSTITUTES
1 c brown sugar (substitute 1 c white sugar + 1 tsp molasses if necessary)
1 egg
1 tsp vanilla
1 1/4 c all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 bag chocolate chips
Mix butter and sugar in your mixer until no lumps remain. Smash lumps with a spoon if you must. No lumps. Add egg and vanilla.
Whisk dry ingredients together in a medium bowl. Gradually add to butter mixture while stirring at low speed.
Fold in chips.
Bake at 350 for 12 minutes. Cool on a rack.
4 comments:
This sounds delicious! Your killing me! I love me a good choco chip recipe, I bet the batter itself tastes devine!
I am off to try it.... I hope these work b/c it is really a cookie day...
The key to getting as much chocolate as possible without using more than is called for is to use the mini-chocolate chips.
I totally agree with Sally about the mini chocolate chips. However, I did just make the recipe with the amount called for in the book, (I weighed out 8 oz. for a double batch) and there was plenty of chocolate. Not as buttery flavor as the real thing but very good texture--pretty satisfying for a "light" cookie.
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