Hello December!! It is time for cookies and celebrations. For our instant cookie gratification we have these chocolate chip cookies of our dreams. For everything else we have Target. These are truly the cookies of our dreams, chewy and chunky and loaded with as many chocolate chips as the dough could hold.
My favorite part about these cookies is that I can bake them whenever my baking mood strikes. Because there is no need for room temperature butter here, or for that matter no creaming of sugar and butter. No prior planning required to enjoy these little treats. Just take out fridge cold butter and melt it, while the butter melts place the cold eggs in a bowl of warm tap water to bring them to room temperature. After the butter melts completely and somewhat browns, add the sugars and be prepared for that heady aroma that emanates from the sugar melting away into that hot butter. And then when the cinnamon hits the butter/sugar mixture, you are on your way to some pure good stuff.
Don’t be thrown aback by the idea of cinnamon in a chocolate chip cookie, I promise it won’t taste like a snickerdoodle or an oatmeal raisin cookie. It will taste like the ubiquitous chocolate chip cookie, only better. Melted butter and sugars and the hint of cinnamon adds a somewhat toffee flavor to these cookies that we really savor.
These chocolate chip cookies are incredibly satisfying. So perfect for chewy chocolate chip lovers like us. They retain their soft and tender texture even after 2 to 3 days of baking. Although, I doubt these little treats would be able to hang around for that long. At least not in my house! Maybe I should call them vanishing chocolate chip cookies.
Recipe
| Ingredients | |
|---|---|
 | 2 sticks butter (1 cup) |
| 1 ¼ cup dark brown sugar |
| ½ cup granulated sugar |
| 2 eggs |
| 1 teaspoon vanilla extract |
| 2 ½ cups flour |
| 1 teaspoon baking soda |
| ¼ teaspoon salt |
| ¼ teaspoon ground cinnamon |
| 2 cups semi-sweet chocolate chips |
| Instructions | |
|---|---|
| In a medium saucepan, melt butter over medium heat until melted and slightly browned. Alternately you can do it in the microwave using a microwave safe bowl |
| Remove from heat and add the brown sugar and granulated sugar and the cinnamon. Whisk well until sugars are incorporated and smooth. Use a hand mixer if required, but a whisk should work fine |
| Chill the butter-sugar mixture in the refrigerator for 5 minutes |
| Add the eggs and vanilla to the chilled butter and sugar and whisk well until combined |
| Add flour, baking soda, and salt and mix together |
| Stir in 2 cups of semi-sweet chocolate chips and mix in to incorporate well into the cookie dough |
| Using a 1 ½ inch ice cream scoop, scoop out dough and place it on a cookie sheet lined with parchment paper, about 2 inches apart. With a wet finger gently press the top of each cookie |
| Preheat oven to 350 degrees F |
| Bake the cookies for exactly 10 minutes |
| Take out the cookie sheet from the oven and transfer the cookies to a wire rack to cool down. Although the best treat is to eat them warm straight out of the pan |
Note:
1. This dough should make 3 dozen, about 2 inch round cookies.
2. You can bake a whole batch all at once or store the unused cookie dough in the refrigerator, inside an airtight container, for about a week. Make sure to bring it to room temperature before baking.
If you make these Chocolate Chip Cookies of Our Dreams, please leave a comment. I would love to hear from you! And if you do make this recipe, please don’t forget to tag me on Instagram or your favorite social media platform! I would love to see pictures of your creations.
Inspiration: My quest for chunky and chewy chocolate chip cookies
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