February 25, 2024 2 min read

There is nothing better than a cookie right out of the oven and even better if it's a chocolate chip cookie! I'm always looking at recipes for chocolate chip cookies and this one caught my attention because of the eggs. 1 egg, 2 egg yolks - hmmm. And leaving it in the fridge overnight. Does this make a difference? I think it did. These cookies were really quite good. Sweet, but not overly and a good amount of chocolate chips. I baked these on a cookie sheet (as pictured - and sorry for the not very good photo, but it's hard to take a photo when everyone is trying to get their fingers on a cookie!) and I also baked them in a ramekin and topped them with ice cream and chocolate sauce for a Sunday Dinner. This is a recipe I will make again - it's a keeper!

Let's get to the recipe . . .

Chocolate Chip Cookie

Whisk together and set aside
2 1/4 c. flour
1 tsp. fine sea salt
1 tsp. b. soda.

In the bowl of your stand mixer with your paddle attachment,
beat together until fluffy, about 2 minutes
1 c. melted, unsalted butter
1 1/4 c. sugar
1/4 c. lightly packed b. sugar

On low speed, add in
1 tsp. vanilla
1 large egg
2 large egg yolks.

Slowly, add in the flour mixture and beat until just mixed.

Add in, by hand, 2 c. chocolate chips.

Cover with plastic wrap and pop into the fridge for a few hours but ideally, over night. This lets the flavors really develop.

Drop onto a cookie sheet and bake at 350 for about 9 minutes or until lightly, golden brown.

Let cool, if you can;) and . .


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