I get a lot of random late night cravings, anything from cherry clafoutis and fresh homemade margarita, down to the basics like fudge brownies. Alone in the house one night, going through unanswered emails, I had the strongest need for chocolate chip cookies. I had to stop what I was doing and bake some stat.
I make different kinds all the time, but I tend to favor this recipe because the resulting cookies remind me of the palm-sized ones you grab from bakeries right before you pay–you just couldn’t resist getting them. Comfort me with big, chewy mouthfuls of chocolate goodness, please.
Another bonus is that these take less than an hour to make and they don’t require any special equipment. It’s just perfect for those last-minute cravings.
I had a specific craving for good ol’ chocolate chip cookies and stuck to using just bittersweet chocolate chips that evening. However, the base cookie recipe is excellent for adding whatever your heart and taste buds desire: white chocolate, milk chocolate, butterscotch, almonds, cashews, and dried fruits, but probably not all at the same time. Keep things simple and pick two or three at the most, or you would have to tweak the recipe a bit to compensate for moisture and sweetness.
Consume heartily, but responsibly. Enjoy!
- 2⅛ cups (300 grams) unbleached all-purpose flour
- ½ teaspoon table salt
- ½ teaspoon baking soda
- ¾ cup or 1½ sticks (170 grams) unsalted butter, melted and slightly cooled
- 1 cup (200 grams) brown sugar (light or dark)
- ½ cup (100 grams) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 - 2 cups chocolate chips or chunks (semi or bittersweet) - I use 1½ cups of bittersweet chips
- Pre-heat oven to 325°F, with the racks in upper- and lower-middle positions. Prepare two 20"x14" baking sheets lined with parchment paper or silicone baking sheets.
- Mix flour, salt, and baking soda together in medium bowl; set aside. Stir or whisk butter and sugars in a large bowl until thoroughly blended. Add in egg, yolk, and vanilla extract. Add dry ingredients; mix until just combined. Stir in chips.
- Shape scant ¼ cup dough into a ball. Split it in half and stick it together side by side, with both jagged ends facing up. Carefully press to form a cylinder. It would look like sushi roll with a jagged top.
- Bake in pre-heated oven for 15-18 minutes, switching and rotating the baking sheets halfway through the baking time. The cookies are done when the bottom edges of the cookies begin to brown and the tops would still be a little puffy. Cool cookies on cookie sheets propped on cooling racks. [Frozen cookies might take up to 3 minutes extra baking time.]
Prepared dough can be refrigerated for up to 2 days or frozen up to 1 month.
To freeze dough: It's best to pre-shape dough and freeze until they are solid, and transfer into freezer-safe resealable bags or container in a single layer.
Everyone has food cravings.