Last Friday, a girlfriend of mine came over for dinner. I love having people over for dinner, because it lets us to eat comfortably without the conversation-interrupting, albeit nice, service of a restaurant’s wait staff. Plus, we can talk for as long as we want over empty plates of finished meals without the pressure of the constant glare from the hungry guests waiting at the door.
My girlfriend is a smart, intelligent, and amazingly, jaw-droppingly, hard-worker. We studied in the same program in university, and the similarities between us were instantly noted when we met on the first day of psychology class – we were the only two people waiting outside the lecture hall, 15 minutes early for an 8:30am class, located in the farthest building from university residences, so that we can make a beeline for the front row seats. We were even wearing the same shirts – an Esprit polo shirt – hers was red and mine was blue.
As much as we are similar, I have to say, she has this determination and willpower to keep pushing forward that absolutely amazes me.
After a delicious meal of Portuguese-Style Chicken Rice Casserole, we delved straight into girl-talk. Hours flew by and before we knew it, it was already 1:30am.
We made these soft chocolate chip cookies after dinner, as a dessert. They were a perfect complement to our endless conversation. Nothing is more relaxing than a girls night with a satisfying homemade dinner of comfort food, finished off with a plate of soft chocolate chip cookies, laughing over a glass of milk for her, and cup of coffee for me.
Soft and Thick Chocolate Chip Cookies
Notes to recipe:
1. The reason that these cookies are soft is because of the melted butter. The higher ratio of egg yolk (1 egg yolk) to cookie dough (only for 12 cookies) also increases the fat content of the recipe, thus making the cookies soft.
2. I like to use less sugar in my recipes. Due to the lower sugar content, these cookies don’t spread if they are dropped on to the baking sheet. That is why in Step 7, I mold the cookies into the desired shape and thickness before baking them, rather than dropping them as a ball of dough and let them spread. If I drop the cookie dough in the shape of a ball, they come out looking like cookie balls!
Yields 12 medium sized cookies
- 1 cup of unbleached all-purpose flour
- 1/4 tsp of baking soda
- 1/4 tsp of salt
- 85 grams (3/4 stick) of unsalted butter, melted and chilled to room temperature
- 1/2 cup of brown sugar (packed into the measuring cup)
- 1 egg (no need to whisk), at room temperature
- 1 tsp of vanilla extract
- 3/4 cups of chocolate chips (semi-sweet or dark)
- Pre-heat oven to the bake setting at 325 degrees Fahrenheit.
- In a medium bowl, whisk together the flour, baking soda, and salt (the dry ingredients).
- Then, in a large bowl, whisk the melted butter and brown sugar together. Mix well with a whisk until all combined.
- Once the melted butter and brown sugar are combined, add the egg and the vanilla extract into the mixture and mix with a whisk until well combined.
- Add the dry ingredients mixture from Step 1 (flour, baking soda, salt) into the wet ingredients mixture from Step 4 (melted butter, brown sugar, egg, vanilla). Mix with a whisk until well combined.
- Add the chocolate chips to the mixture from Step 5, and with a rubber spatula, mix the chocolate chips into the mixture until evenly distributed.
- Line a cookie sheet with parchment paper. If you don’t have parchment paper, then butter the cookie sheet to prevent the cookies from sticking to the pan.
- Take a teaspoon and scoop out 2 heaping teaspoon of dough in your hand (or you could use one tablespoon to scoop out one spoon. I like to use two teaspoons because it’s easier to measure. It’s up to you what you prefer). Roll the dough into a ball, and then mold it into the desired shape and thickness of the cookie that you want it to bake into (mine are usually about 1/2 inch thick). Read Note 2 above for the reason that I shape the cookies into the desired shape before placing them in the oven.
- Place the molded cookie dough on the lined or buttered cookie sheet. Continue until all cookie dough is used (about 12 cookies). Space the cookies about 1″ apart.
- Bake the cookies in the middle rack of the pre-heated oven for 12 to 15 minutes (depending on your oven, each oven has different results in terms of heat), or until the edges are a bit hard but the center are still a bit soft.
- Remove the cookies from the oven and chill them on a cooling rack for at least 5-10 minutes, just to make sure the chocolate chip cookies don’t burn your tongue when you bite into them!
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