Smiley Chewy Chocolate Chip Cookies |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a great cookie recipe and it's very rewarding. These cookies resemble something you would see in a bakery or in a cake and sweets shop. I found this while browsing for what I could make for a charity event. Everyone loved them and they raised a lot of money. Helpful Tips: The cookies need to be golden brown on the edges and look slightly undone in the center otherwise the cookies will be too hard, in other words take them out before they look ready otherwise the cookies might be inedible. If they're too soft after cooling completely put them back in for 3-5 minutes. Make sure the ingredients are at room temperature when you use them and when you have made the dough you ABSOLUTELY must refrigerate it for AT LEAST an hour otherwise the cookies will sink in the oven, but the longer the better. P.S. If you look at the picture you can see that I put in chocolate chips to look like a smiley face. Put them in before you bake and they stay put, but this is only if you want a little extra umph! Ingredients:
2 cups all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup unsalted butter, melted |
1 cup brown sugar |
1/2 cup granulated sugar |
1 tablespoon vanilla extract |
1 egg |
1 egg yolk |
1 -2 cup semi-sweet chocolate chips |
Directions:
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets with butter and sprinkle a little flour on the cookie sheet or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Add in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
4. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Flatten the cookies a little bit so they won't be large mounds.
5. Bake until golden brown around the edges. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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