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Chocolate chip cookies

I love making chocolate chip cookies... In fact, I'm a huge fan of any cookies--all the cookies--you could call me a cookie monster!!! Rawwrr *cookie monster voice* ...Ahem, so, ridiculousness aside I use this recipe every time 😊.

I've been using this recipe for almost 10 years.  The first time I made them I was still in high school and I got super hyper and tried hiding them in my dresser away from my brothers 🤣. Inevitably, as a girl in a household with four brothers, I did end up sharing them.  I just had to have a little fun first!  So, to this day, whenever I bake these cookies I have the pleasure of reliving that fond memory and it makes me love them even more. 

For this recipe I usually have extra chocolate on hand that I chop up into chunks and use in place of chips.  Last time I made these I used the last bit of Christmas chocolate I had kickin' around the house: 


Some of the chocolate was blooming from the sugar, but it tasted just great baked into these cookies!  They were even better with the random chunks of caramel that were in the chocolates I used.

Back to the recipe: it calls for one egg yolk, but I always throw the whole egg in.  Always have, always will... I think they turn out just as good.  I also throw a little extra vanilla into the batter, since I have a bit of a vanilla obsession!

Once the dough is made, a little trick I have for them is I make little 1" balls and I place them in the freezer for about 5 or 10 minutes to cool them down before baking.  When I bake them I use a cookie sheet lined with aluminum foil (because I never have parchment paper on hand... worst baker ever).  Prior to baking I always grease the pan very, very lightly with coconut oil, vegetable oil, butter, or margarine--whatever I have on hand.  I never re-grease the pan in between batches of cookies, I find once is enough.  I also throw the cookie sheet in the oven for about 5 or 10 minutes before I bake with it.  Before when I made this recipe my first batch of cookies always baked weird: they'd get really swampy looking and spread out huge.  Not a good scene!  So I find heating the pan a bit helps the first batch bake properly.  I let the pan cool for a minute or two, just until it's cooled enough where I can pick it up without burning myself.

I bake these in batches of 6 to give each cookie plenty of room on the sheet, and at the end I usually have 30 cookies.  I use the recommended temperature of 325°F but I only bake them for 12-13 minutes.  Once I pull them out I let them cool on the pan for 3-5 minutes and then I plate them.

Here's a pic of my last batch of cookies:


Served best with a glass of milk!

Xoxo
Monika

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