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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chelsea's Chewy Chocolate Chip Cookies Recipe

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This recipe for Chelsea's Chewy Chocolate Chip Cookies is from The Rigdon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
½ tsp. baking soda
½ tsp. salt
¾ cup unsalted butter, melted and slightly cooled
1 cup brown sugar (packed)
½ cup white sugar
1 tbsp. vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Directions:
Directions:

Preheat oven to 325º, line cookie sheets with parchment paper.
Sift together flour, baking soda, and salt; set aside.
In a medium bowl, cream together the melted butter and sugars until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips. If your butter was still hot when you added it, your dough may be really we at this point. Let it rest at room temperature for a couple of minutes if this is the case, then it will be cool enough to scoop into cookies.
Roll about a half-cup of dough into a ball, make it taller rather than wider. Bake for about 6-7 minutes then reverse the position of the cookie sheet. Bake for additional 6-7 minutes. Do not overbake!
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Preparation Time:
Preparation Time:
30 mins

 

 

 

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