If you love chocolate chip cookies without the chocolate chips, then this is the recipe for you! Many people enjoy a cookie without the added chocolate chips so I decided to make a recipe to appeal to them that is one step better than just omitting the chocolate chips on a recipe.
Chock-Full Of Chocolate Chip Cookies
Ingredients
Butter– This is the fat that makes these cookies soft. I like to microwave my butter for 10 second increments until it reaches “room temperature” which is when you can just poke your finger in but it doesn’t yet feel warm to the touch
Sugar– the sweetener for these cookies. These have a lot more brown sugar than white sugar for a chewier cookie
Egg– eggs are the binding agent to provide structure to the cookie. These cookies have one egg yolk and one egg. The egg yolk makes a chewier cookie.
Vanilla– No need to double the vanilla on this cookie, there’s plenty for lots of flavor.
Baking soda– the only rising agent for these cookies.
Flour– what keeps the cookie structure and keeps them chewy.
Optional add in’s-nuts, chocolate chips,
Baking Products I Love
Instructions
Preheat oven to 325
Cream butter & sugar
Add egg, yolk, & vanilla
Stir in baking soda & flour
Add any optional add-ins
Scoop 2 tbsp dough
Drop on a cookie sheet in tall stacks
Bake for 12-15 minutes
Tips
- Don’t scoop your flour, instead spoon it into the measuring cup, or shake it into the measuring cup.
- Don’t over mix your cookies.
- Use a cookie scoop to make sure all of your cookies are the same size.
- I love to make my cookie dough, roll it into balls, and then freeze it in a plastic bag to eat later.
- You can freeze the dough for 10 minutes to make sure that the cookies won’t spread.
- Use parchment paper or a silicone baking mat to keep your cookies from sticking to the pan.
- Use an oven thermometer to ensure your oven is actually at the temperature it says it is.
- If your oven has hot spots, make sure you turn your pan half way through the bake.
- Remove cookies earlier rather than later to keep them from overcooking.
- Store cookies in an airtight container for up to one week.
Fluffernutter Cookies
Thick & Chewy Cookies
Ingredients
- 3/4 cup butter +1 tbsp
- 1 1/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla
- 1/2 tsp baking soda
- 2 cups flour + 2 tbsp
Instructions
- Preheat oven to 325
- Cream butter & sugar
- Add egg, yolk, & vanilla
- Stir in baking soda & flour
- Add any optional add-ins
- Scoop 2 tbsp dough
- Drop on a cookie sheet in tall stacks
- Bake for 12-15 minutes
