Cakey Chocolate Chip Cookies

By on March 17th, 2016

This particular recipe came about on a day when I had a terrific craving for something both sweet and chocolatey but was also low on a few supplies. It is based on a recipe I found on the back of a bag of Gold Medal flour. As I don’t like my cookies overly sweet, I reduced the sugar as well as the butter.

This recipe makes a somewhat cakey cookie that can also be made in a pie plate or brownie pan, depending on your preference.

2 1/4 cups all-purpose or unbleached white flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup packed brown sugar

1/4 cup granulated sugar (increase this to 1/2 cup if you want a much sweeter cookie)

1/2 cup butter, softened (if increasing the sugar, you should also increase the butter to 3/4 cup)

1 egg

1/4 cup milk or apple juice (plant-based milk works well)

6 oz semisweet chocolate chips

3 oz peanut butter chips (optional)

1/2 cup chopped nuts (optional)

1.) Preheat oven to 375 F.

2.) In a medium-sized bowl, combine flour, baking soda, and salt.

3.) In a large bowl, cream together the sugars and butter. This can be done with either a fork or an electric mixer. Beat in the egg and liquid.

4.) Beat in one-third of the flour mixture just until combined; repeat twice until all the ingredients are mixed together.

5.) Fold in the chips and nuts until they are evenly distributed.

6.) Drop dough by teaspoonsful or tablespoonsful onto a lightly greased or foil- or parchment-lined baking sheet, leaving an inch of space between the cookies. Flatten slightly with the back of the spoon to smooth out the tops of the cookies.

7.) Bake for 8 to 12 minutes or until the cookies are lightly browned at the edges and are nearly set in the centre. Allow to cool slightly on the pan before removing to a serving plate. If making these in a brownie or pie pan, allow to cool before cutting.

Serve alongside a tall glass of cold milk or a mug of hot chocolate.

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