I know I teased you last night by showing a photo of a wonderful cookie - that was actually from my breakfast yesterday. I've been in the mood for chewy chocolate chip cookies for a while, but I only got around to making them yesterday morning. And I don't know why I put it off because it seriously didn't take more than 20 minutes. At the most. It's easy - real easy.
And, obviously, delicious.
Recipe is adapted from Smitten Kitchen, and she uses US measurements so use that one if you're not fond of measuring by weight.
Chewy Chocolate Chip Cookies
(printable recipe)
170 g unsalted butter
300 g flour
1/2 tsp baking soda
1/2 tsp salt
210 g brown sugar
100 g sugar
1 egg yolk
1 egg
1 tbsp vanilla extract
170 g dark chocolate chips
Melt the butter. Mix flour with baking soda and salt in a bowl. Stir together both sugars with the melted butter. Beat in the egg, the egg yolk and the vanilla extract, until the mixture turns light and fluffy. Stir in the flour mixture, and finally the chocolate.
Scoop cookies onto a lined baking sheet, and leave plenty of space for them to spread out. (I could fit about 9 per full-size baking sheet.) Bake at 165°C for 10-12 minutes. Adjust if you make very small or very large cookies, but do not overbake them!
If you don't want to bake all the cookies at once, you can freeze scoops of cookie dough individually, and when they're frozen through, just place them in a ziploc bag in the freezer. Get them out as you're ready to bake, and either thaw for a little while or add a few minutes to the baking time.
Recipe in Swedish:
Sega Chocolate Chip Cookies
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