Chocolate Chip Cookies

I finally came up with a recipe that makes perfect chocolate chip cookies. They are crispy on the bottom, soft in the middle and taste really good! These also work with swerve sugar reaplcement. Other sugar substitutes mess with the texture too much for me.

Print Recipe

Chocolate Chip Cookies

Cuisine: American Courses: Cookies, Desserts, Snacks

Difficulty: Beginner Prep Time 15 min Cook Time 15 min Rest Time 10 min Total Time 40 mins

Ingredients

Servings

• 2 sticks butter (melted)
• 1 cup brown sugar (splenda brown sugar blend or swerve brown sugar replacement work really well)
• .5 cups granulated sugar (swerve granulated sugar replacement works well)
• 2 teaspoons vanilla
• 1 egg
• 1 egg yolk
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1.5 cups walnuts (chopped – optional)
• 2 cups chocolate chips (sugar free chips are ok, substitute any sweet pieces you like)

Instructions

1. Preheat oven to 350°F

2. Melt the butter and brown sugar in a small saucepan over medium-low heat. Once butter is melted, set aside to cool.

3. In a stand mixer fitted with a paddle attachment, add granulated sugar, egg and egg yolk. Mix on low speed until fully combined.

4. Add cooled melted butter and brown sugar to bowl and mix to combine.

   The butter and brown sugar doesn't need to be completely cold. It just needs to be cool enough to not cook the eggs in the mixer.

5. Add flour, baking soda and salt. Mix to combine.

   This will not look like normal cookie texture. It will be dark brown, smooth and stickier than regular cookie dough. Resist the urge to add more flour.

6. Add chocolate chips (and walnuts or other mix-ins you choose). Stir to incorporate.

7. Measure out 50-60 grams of dough for each cookie and drop onto parchment lined baking sheets. Leave 2 inches betwen cookies since these will spread a lot.

   This is about 2 tablespoons of dough per cookie. Larger cookies are ok, but need longer in the oven.

8. Add 3-4 chocolate chips to the top of each cookie before baking.

9. Bake for 15 minutes.

   Cookies will seem under baked. For crispy cookies all the way through, leave in the oven until the tops are lightly browned - 3-5 extra minutes.

10. Remove from oven and let rest on cookie sheets for 5 minutes.

    This allows the bottoms to become crispy while the middles remain soft.

11. Remove from cookie sheet and place on wire rack to finish cooling.

Keywords: snacks,cookies,cocolate