I’ve known Ange for ages. She was one of the first people to follow kitchen frolic on Twitter and she’s pretty much watched my blog grow from the very beginning! I’m so grateful for her support and really happy that she was able to join my advent calendar for the THIRD time! 🙂
We finally met in person in September – she’s as nice in real life as she is online and I’m hoping now that she lives in the same city as me that we’ll be able to go on some food adventures together soon!
Chocolate chip cookies are classic. They were the first cookies I ever learned how to make with my mom, they’re the best cookies to go with milk and I’m pretty sure they’re Santa’s favourite kind of cookie. Chocolate chip cookies were the only cookies we ever left out for Santa’s visits when I was little.
I prefer chocolate chip cookies straight out of the oven, when they’re steaming hot, still soft and gooey in the middle and the chocolate chips are melted sweet globs of scrumptiousness. The best part about fresh out of the oven cookies are that they’re at their chewiest. Chewy chocolate chip cookies are the best. It’s hard to get them to the right chewy consistency in home ovens but I’ve done a lot of experimenting over the years and it all boils down to using melted butter, the length of baking time and my secret ingredient: an extra egg yolk. When you’re mixing the wet ingredients, make sure you separate an egg and add in just the yolk along with another whole egg. Lastly, while you’re baking the cookies, make sure you pull them out of the oven just as the edges of the cookies turn golden brown. The cookies will still look soft and raw in the middle but don’t worry, as the cookies cool, they will harden up and transform into the chewiest, tastiest little treats.
You can leave these cookies out for Santa or serve them up as dessert with ice cream and fresh fruit at your next holiday party! The cookies keep in an airtight container for up to a week.
- 2 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups chocolate chips
- Preheat oven to 325 F
- Sift together dry ingredients: flour, baking soda and salt, set this aside.
- In a medium bowl, cream melted butter (tip: melting the butter is my secret to making chewy cookies), brown sugar and white sugar until blended. Beat in vanilla extract, egg and egg yolk until light. Mix in dry ingredients.
- Stir in chocolate chips.
- Drop by the spoonful onto cookie sheet lined with parchment paper.
- Bake for 15 to 17 minutes, depending on your oven.
Angela blogs for food punk, when she’s not globetrotting, she’s found in the kitchen baking and cooking.
The content, recipe and all photos used in this blog post belong to Angela / food punk and were used with her permission. Please do not reprint any of the content in this post without her express permission.