*PLEASE READ THE WHOLE RECIPE BEFORE YOU START
I make sure to make these whenever I feel like eating an ice cream sandwich. These cookies are able to hold their form and work really well as the base to build other desserts off of. If you’re eating them plain, I definitively suggest pairing them with a milk of your choice to offset the texture. I left this recipe pretty basic, but I’ve made variations of these by choosing different flavor combinations like citrus fruit zest and melted caramel to coat the bottom. Recently, I saw a video about spicy chocolate cookies, so if anyone can figure out how to make those, please let me know.
Chilling the Dough
In recipe, one of the strongest variables in determining how large your cookie will turn out is chilling the dough. These cookies came from the same batch. The only difference between them is the one on the left was baked immediately while the right chilled in the refrigerator for several hours. Both cookies were delicious. The left was thinner and a bit more brittle while the right was more uniform and overall could hold up the weight of ice cream and other toppings. If you are impatient and need cookies immediately, I won’t blame you for baking right away.
Supplies
- 1 Large Bowl
- 1 large fork (or whisk or electric mixer depending on your patience)
- 1 set of measuring cups
- 1 baking tray with liner
- 1 ice cream scooper
- 1 cooling rack
- Saran Wrap
Ingredients
- 1/2 Cup Butter
- 3/4 Cup Chocolate Chips
- 1/4 Cup Brown Sugar
- 3/4 Cup White Sugar
- 1 Egg
- 1 Tsp Vanilla Extract
- 1/4 Tsp Salt
- 1/2 Tsp Baking Soda
- 1 Cup AP Flour
Quantity & Time
- 20 cookies
- Prep Time = 12 minutes
- Chill Time (optional) = 1 hour
- Baking Time = 10 minutes per tray
- Total Time = 30 – 90 minutes
Instructions
- The very first step is optional in this recipe. We are going to brown our butter in a pot. If you do not want to brown your butter, melt your butter in a microwave-safe bowl and pour it into your larger mixing bowl. If you do not know how to brown butter, check out my Chocolate Chip Cookies – 02Food recipe.
- Once your butter is browned, add it to your mixing bowl along with your chocolate chips and combine while the butter is still hot. The mixture should thicken up and the chocolate chips should completely dissolve.
- Combine sugar and whisk until sugar has just slightly dissolved.
- Add your egg and vanilla. Your batter should take on a thicker consistency.
- Add your baking soda and flour and with your wooden spoon or spatula mix until just combined.
- Now you can choose to either chill your dough or not as mentioned above.
- Scoop out a TBSP-sized ball and bake your cookies at 375°F for 10 minutes.
- Let them sit on the baking sheet for a minute before transferring to a cooling rack.
- Enjoy!
Notes
- If you want to add anything to this recipe I suggest adding coffee grounds, coconut, orange zest, or white chocolate chips.
- When baking the cookies I suggest using the middle rack and only baking them one tray at a time. If your oven has a hot spot rotate the cookies halfway through the baking time.
- Like all cookies, these will continue to bake once taken out of the oven and left to set. With other recipes, there is more luxury with baking times to create the texture you’re looking for. However, with these I highly suggest taking them out after 10 minutes because they are quick to become hockey pucks.
