Chewy Chocolate Chip Cookies

I'm going to be honest with you. I have a fear of baking cookies. I know I know - everyone thinks they are sooo easy. Well they aren't. They are small disks that give me nightmares. I never get the size right, they are always undercooked or burned, they take more baking sheets than I have...they are complicated little terrors.

But I got a new cookbook that I am sooo excited about. It's called The Sweet Life and I was excited enough that I was willing to try a cookie recipe. And no, it wasn't the most terrifying moment of my life. They turned out pretty good. Not perfect - but not half-bad! I might reduce the butter a bit on the next go-around, but that's entirely your choice.

Crispy, Chewy Chocolate Chip Cookies


16 tablespoons unsalted butter

1 1/2 cups light brown sugar

1 egg

1 egg white

1 teaspoon baking soda

1/4 teaspoon salt

1 3/4 cups flour

1 cup semi-sweet chocolate chips

1/2 teaspoon vanilla


Pre-heat oven to 350 degrees F and begin lining cookie sheets with parchment paper. The recipe says this yields about 48 cookies, which might be true if you know what a cookie's typical size is supposed to be. There is a whole lot of technique that I didn't use - two teaspoons and some inherent ability to size up a small ball of batter.

Whatever. I used three cookie sheets total.

Combine all ingredients except chocolate chips. Whisk together until completely blended.

Mix in the chocolate chips gently, and then begin making small balls of batter and dropping on cookie sheet about an inch apart.

Bake about 13-14 minutes. Let cool a few minutes, then begin taking off cookie sheets and storing them...not that I would judge you for eating 48 cookies at once. Mad respect if you can do that.




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