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Chocolate Chip Cookies

Ingredients

  • 225 grams all-purpose flour (optional - use gluten-free blend)

  • 1/2 tsp xanthan gum (optional, use for gluten-free if flour blend doesn't have it)

  • 56 grams cream cheese (optional, use for gluten-free)

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 170 grams unsalted butter

  • 210 grams brown sugar

  • 2 tbsp white sugar

  • 2 egg yolks

  • 195 grams chocolate chips

Method

  • Combine the flour, baking soda, and salt. Sift in xanthan gum if using. Set aside.
  • Cream the (melted? for chewiness) butter. Cream in the cream cheese, if using. Cream in the brown and white sugar as well. Add egg yolks and vanilla extract as well.
  • Add the flour mixture to the creamy mixture, beating on low until just combined.
  • Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
  • Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days.
  • When you are ready to bake, preheat oven to 375 F.
  • Remove the dough from the refrigerator and allow it to come closer to room temperature so you can scoop the cookies easily before baking.
  • Line cookie sheets with sheets of parchment paper or silicone liners. Do not spray!
  • Use a #20 cookie scoop to scoop even mounds of cookie dough spaced several inches apart. I can get 12 per cookie sheet.
  • Bake the cookies for 11-12 minutes at 375°. Remove when edges are set and just browning. The centres will look undercooked, but will continue cooking as they cool. To ensure you don't over bake, I suggest you bake a few test cookies so you can determine the right baking time for your oven. If you like gooey centres, cook less, if you like crunchier cookies, cook longer.
  • Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.

Notes

Nutrition Data

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}
{
  "nutritionEntries": []
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  "name": "Chocolate Chip Cookies",
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  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/chocolate-chip-cookies.md",
  "ingredients": [
    "225 grams all-purpose flour (optional - use gluten-free blend)\n",
    "1/2 tsp xanthan gum (optional, use for gluten-free if flour blend doesn't have it)\n",
    "56 grams cream cheese (optional, use for gluten-free)\n",
    "1/2 tsp baking soda\n",
    "1/2 tsp salt\n",
    "170 grams unsalted butter\n",
    "210 grams brown sugar\n",
    "2 tbsp white sugar\n",
    "2 egg yolks\n",
    "195 grams chocolate chips\n"
  ],
  "method": "*   Combine the flour, baking soda, and salt. Sift in xanthan gum if using. Set aside.\n*   Cream the (melted? for chewiness) butter. Cream in the cream cheese, if using. Cream in the brown and white sugar as well. Add egg yolks and vanilla extract as well.\n*   Add the flour mixture to the creamy mixture, beating on low until just combined.\n*   Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.\n*   Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days.\n*   When you are ready to bake, preheat oven to 375 F.\n*   Remove the dough from the refrigerator and allow it to come closer to room temperature so you can scoop the cookies easily before baking.\n*   Line cookie sheets with sheets of parchment paper or silicone liners. Do not spray!\n*   Use a #20 cookie scoop to scoop even mounds of cookie dough spaced several inches apart. I can get 12 per cookie sheet.\n*   Bake the cookies for 11-12 minutes at 375°. Remove when edges are set and just browning. The centres will look undercooked, but will continue cooking as they cool. To ensure you don't over bake, I suggest you bake a few test cookies so you can determine the right baking time for your oven. If you like gooey centres, cook less, if you like crunchier cookies, cook longer.\n*   Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.\n",
  "notes": "*   Duplicate newer version of [/eats/chocolate-chip-cookies-old](/eats/chocolate-chip-cookies-old), need to reconcile the two.\n*   Loosely based on <https://mygluten-freekitchen.com/the-best-chewy-gluten-free-chocolate-chip-cookies/>\n*   Wanna try using Terry's Chocolate Orange pieces instead of chocolate chips... and could add a bunch of orange zest as well, that'd probably be super tasty.\n",
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