april 12, 2016

soft-batch chocolate-chip cookies

The weather in New York has been pretty terrible–lots of rain, dipping temperatures, and no hints of the cheerful warmth and sunshine that usually comes with spring. I don’t know how things are elsewhere, but I do know that these chocolate-chip cookies are an instant mood brightener. It’s no exaggeration for me to say they’re the best I’ve ever had. They stay chewy for days, are positively bursting with chocolate, and have just a touch of that gritty-sugar texture I love. Make them when you’re happy or sad, for yourself or to share, for celebrations or just cause–you won’t regret it. The recipe is huge (because I love sweet leftovers), so feel free to half it or make extra-large cookies!

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5.0 from 1 reviews
Soft-Batch Chocolate Chip Cookies
  • 4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup oil
  • 1¼ cup brown sugar, packed
  • ¾ cup white sugar
  • 2 tablespoons vanilla extract
  • 2 eggs
  • 2 egg yolks
  • 4 cups semisweet chocolate chips or chunks, or both, mixed
  1. Preheat the oven to 325 degrees F. Line cookie sheets with parchment paper. Sift together the flour, baking soda, and salt and set aside.
  2. In a medium bowl, cream together the oil, brown sugar, and white sugar. Beat in the vanilla, eggs, and egg yolks until light and creamy.
  3. Mix in the dry ingredients until just blended. Stir in the chocolate pieces by hand.
  4. Roll a heaping two tablespoons of dough into a ball. Place on tray and do not flatten.
  5. Bake, reversing sheets halfway through baking, until cookies are lightly golden and edges just start to set, about 15 minutes. Do not overbake (the centers should still be soft). Cool cookies on sheets (they are delicate when hot). Transfer to a wire rack to cool completely.


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