Chocolate Chip Cookies

Name: Chocolate Chip Cookies
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour (about 300 grams); 3/4 cup unsalted butter (I use President); 2 cold egg yolks; 3/4 cup sugar (I use Korean brown sugar); 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup chocolate chips (50-60 grams); 2 teaspoons vanilla extract

Loan Nguyen @cook_13375668

Hà Nội

On a cool, rainy day 🌧, I remember the smell of buttery cookies baking... I've tried making many types of cookies, but this is my son's favorite. However, I only make them occasionally because he's gaining weight a bit too quickly :))). Oh, this recipe is based on the original from Savouryday, but I've adjusted the sugar and chocolate chips to our taste.

Loan Nguyen @cook_13375668

Saved

Ingredients

2 1/2 cupsall-purpose flour (about 300 grams)
3/4 cupunsalted butter (I use President)
2cold egg yolks
3/4 cupsugar (I use Korean brown sugar)
1/2 teaspoonbaking soda
1/4 teaspoonsalt
1/3 cupchocolate chips (50-60 grams)
2 teaspoonsvanilla extract

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Steps

1

Melt the butter and let it cool until it becomes a thick mixture as shown.
2

Add the sugar, 2 cold egg yolks, and vanilla to the butter and mix until smooth.
3

Mix until well combined like this.
4

Divide the flour (already mixed with baking soda and salt) into 3 parts, and gradually sift each part into the butter mixture, mixing well.
5

Add the chocolate chips to the dough. Preheat the oven to 375°F (190°C) for 10 minutes.
6

While the oven is preheating, shape the dough into balls and place them on a baking sheet, leaving space for spreading. Shape as desired; I usually make them round, flatten them, and add more chocolate on top.
7

Bake the cookies in the oven at 375°F (190°C) for about 13-14 minutes. After 10 minutes, rotate the baking sheet. Once baked, let the cookies cool completely on a rack.
8

These chocolate chip cookies will be crispy and buttery, incredibly tempting, but they're just for the kids. Not recommended for moms worried about weight 😂.
9

Store the cookies in an airtight container, and you can add a desiccant packet (if available) to keep them fresh for 1-2 weeks.