Chewy Chocolate Chip Cookies

April 19, 2011 § 2 Comments

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Chocolate Chip Cookies are pretty much Chocolate Chip Cookies and a blog probably doesn’t need more than one featured. Especially when said blog is only 6 months old. But sometimes you have a really particular craving and a puffy, cakey chocolate chip cookie, as good as it is, is not what you’re looking for. So, I present another basically plain Chocolate Chip Cookie, but here we have the thinnest possible crispy, crunchy outer layer that gives way to a perfectly chewy, doughy center full of melty chocolate chips. Perfect, if that’s what you’re in the mood for.

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I made a small batch of these because I had promised Matt cookies but forgot to pick up butter. The only change that isn’t obvious was using just an egg yolk as “half” of an egg. We loved these cookies so much, and went through the first small batch so quickly, that I decided to make these again last night since Matt and I needed snacks for a little day trip to the coast we had planned for today, but unfortunately I added to little flour and the cookies melted all over the sheet. But as long as you don’t mess up the recipe, you will have wonderfully doughy, crispy delights (due to the generous amount of butter!)

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Chewy Chocolate Chip Cookies with Cinnamon:
adapted from girl who bakes
yields approximately 12 generous cookies
– 1/2 cup butter, room temperature
– 1/2 cup brown sugar
– 1/2 cup white sugar
– 1 egg yolk (use a whole egg if doubling)
– 1/2 tsp vanilla
– 3/4 cups AP flour
– 1/2 tsp baking soda
– 3/4 tsp salt
– 1 tsp cinnamon
– 3/4 cup chocolate chips

Preheat oven to 350 degrees F. Cream sugar into butter until light and fluffy. Add yolk and vanilla and contine to cream until incorporated. Sift flour, baking soda, salt and cinnamon into a separate bowl and combine with creamed mixture in batches, adding the next batch once the previous batch is almost completely incorporated. Fold in chocolate chips by hand. Spoon 1 inch rounds of dough onto a prepared baking (with a silpat or parchment paper), flattening the round with the palm of your hand for a crisp outside or leaving the dough round for a puffy cookie. Bake for 10-12 minutes. Allow the cookies to rest for a couple of minutes, transfer to a wire rack to cool, serve and enjoy!

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