Cookie Love! Recipes

Oh-so-chewy Chocolate Chip Cookies

Yield: 24 cookies

1 cup unsalted butter, melted and cooled

1 cup packed light brown sugar

1/2 cup cane sugar

2 1/2 cups all-purpose flour

3/4 teaspoon unrefined sea salt

3/4 teaspoon baking soda

2 large or extra-large eggs

2 teaspoons pure vanilla extract

2 cups semisweet or bittersweet chocolate chips

In a large bowl, whisk both sugars together, making sure to break up any large chunks. Add the melted butter and whisk vigorously for one minute or until the mixture forms one mass and starts to pull away from the sides of the bowl. Let the sugar-butter mixture rest for five minutes. Meanwhile, in a separate medium bowl, combine flour, salt, and baking soda, whisking to blend well. Set aside. Returning to the sugar-butter mixture, whisk in an egg, stirring until it’s fully mixed in. Scrape the sides of the bowl with a flexible spatula then whisk in the second egg and the vanilla. Scrape the sides of the bowl again to make sure everything is fully incorporated. Add the dry ingredients to the wet ingredients and stir with the spatula to fully combine. Stir in the chocolate chips. Using a cookie scoop, scoop dough into 2-ounce portions, and place on a parchment-lined baking sheet. Lightly press the scoop down so it’s flat across the top like a hockey puck. Wrap the baking sheet tightly with plastic wrap and refrigerate for at least 4 hours and up to 3 days. You can also freeze the chilled balls of dough in an airtight zip-top bag for up to 1 month. Thirty minutes before baking, preheat the oven to 300 degrees. Bake cookies 3-inches apart on a parchment-lined baking sheet for 18 to 22 minutes, until the edges are set and the cookie is lightly golden brown throughout. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely.

Everything and More Chocolate Chip Cookies

Yield: 28 cookies

1/2 cup unsalted butter, softened

1/2 cup cane sugar

1/3 cup packed brown sugar

1/2 cup pure peanut butter

1 teaspoon pure vanilla extract

1 extra large egg

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon unrefined salt

1/2 cup old fashioned rolled oats

1 cup semisweet chocolate chips

Preheat the oven to 350 degrees. In a mixing bowl, cream together butter and sugar until smooth, about five minutes. Stir in peanut butter, vanilla and egg then blend until well combined. In a separate bowl, combine flour, baking soda, salt and oats then stir into batter just until moistened. Add chocolate chips and stir just until evenly distributed. Drop by tablespoonfuls onto lightly greased cookie sheets. Bake for 10 to 12 minutes or until the edges start to brown but centers are still soft. Cool on cookie sheets for 5 minutes before transferring to wire racks to cool completely.