Roughly, 1275 hours, 53 days, 7 weeks.
Also -the number of results that google comes up with in 0.56 seconds for the search query, “chocolate chip cookies”
Soon this number is going to turn to 4,590,001 because I’m going to hit publish on this toffee laced, caramely chewy cookie recipe.
Chocolate chip cookies is a staple, one of those recipes that everyone has a different variation of, one of those recipes I was never able to get right. My cookies always came out puffy, mini eiffel towers and very very crunchy. After testing so many recipes (why is this always the story with chocolate chip cookies?) I have finally found my go to recipe. Very quick (in fact, you throw in all the ingredients right after browning the butter, plus, there’s no creaming involved!), caramely, and chewy with so many melted puddles of chocolate. The whole process takes like 10 minutes and most of it is just browning the butter 😀
// A friend made these and wanted them crunchy so she left them in the oven to “cool.” So if you prefer crunchy to chewy (who are you?!) you can try that. Otherwise, a +2-3 minute baking time should also do the trick 😉
Chocolate Chip Cookies
- 1 cup butter
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla
- 1 + cups whole wheat flour extra to make it a very thick viscosity
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
Melt the butter and add in the sugars. Mix very well.
Add in the egg, then the egg yolk, and finally the vanilla.
Mix in 1 cup of flour, baking soda, and salt.
Add in enough flour to form a highly viscus mixture.
Drop onto the baking sheet, making big puddles of batter/dough. Make sure they're about 2-3 inches apart because the spread A LOT. Sprinkle on some salt if desired.
Bake in an 325 F oven for about 15-18 minutes. The edges should be browned, but the center should still look a tad uncooked.
Cool and eat. Enjoy!