Adding Yolks to Cookies
You’ll notice that this recipe calls for one whole egg and one yolk. As you likely know, a yolk has a higher fat content than the white. And that is the reasoning behind adding just the yolk to the cookie. The yolk helps bind the liquid ingredients to the dry ingredients while at the same time creating a cookie that is tender and chewy. My chocolate chip cookies are slightly crisp on the outside and buttery soft on the inside. They are packed with chocolate chips so that you get a bit of chocolate in each bite. I know that your family will love these delicious cookies as much as mine does.
Combine dry ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Beat the butter and sugar. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla. Add in the egg and egg yolk, one at a time. Then beat in the vanilla until just combined. Combine wet and dry ingredients. Add the flour mixture to the mixer. Turn on the mixer on low, and beat until the flour just begins to incorporate. Then turn the mixer up high for just a few seconds until the flour is fully incorporated. Fold in the chocolate chips. Stir in the chocolate chips by hand with a spatula. Bake the cookies. Scoop the cookies into uniform balls and place them on a baking sheet. Bake for 10 to 14 minutes or until the edges of the cookies begin to brown. Let the cookies cool. Allow the cookies to cool on the baking sheet for two minutes before moving to a wire cooling rack with a spatula.
Storing Cookies
These cookies can be kept in an airtight container on the counter for up to two weeks. For them to last longer than that, read more on freezing them below.
Make sure your butter is room temperature. This is crucial for creaming together with sugars. The butter should be soft enough to dent with your finger, but not push all the way through. To speed this process up, cut it into small pieces and leave it on the counter for 30 minutes. Avoid putting it in the microwave. Keep in mind that room temperature butter will still feel cold to the touch. Use fresh baking powder and baking soda. Active baking soda and baking powder are crucial ingredients in baking. If they aren’t active, your recipe won’t turn out how it is supposed to. Both baking soda and baking powder should be replaced every six months or so. To test them, mix a little baking soda with vinegar and a little baking powder with water. They should bubble up right away; if not, toss them and replace with new. Measure your flour correctly. This is such an important step it gets its own section below. Fully cream the butter and sugars. The mixing (or creaming) process incorporates air into the butter, which helps the cookies rise and expand in the oven. Thoroughly creaming the mixture until it’s light and fluffy, which takes about five minutes, can also give you more cookies than if you simply mixed the ingredients together. Use a cookie scoop. A cookie scoop makes quick work of getting your dough into balls that will bake evenly. It comes in handy for tons of cookie recipes. Use good baking sheets. A baking sheet can make or break a cookie recipe. I love these baking sheets. They always turn out perfect cookies. Add extra chocolate chips. To make the cookies look like they do in my photos, add a few extra chocolate chips to the tops of the dough balls right before you put them in the oven. Milk chocolate chips or semi-sweet chocolate chips can be used.
I share a brief overview of how to measure flour without a scale below, but you can check out the link in the box for more detailed instructions and photos.
Whisk the flour in the bag or container it is stored in. Use a spoon to scoop the fluffed flour into a dry measuring cup. Level it off with a flat edge, like a knife or spatula. Repeat as needed for additional flour.
How to Freeze Chocolate Chip Cookies
To freeze these cookies after they are baked, allow them to cool then place them in the freezer on a baking sheet for one hour. Then transfer them to a freezer-safe bag or container and store in the freezer for up to three months. Allow the cookies to thaw before enjoying. I love this option to make a few cookies at a time without needing to make a whole batch. When you are ready to bake the dough balls, you can pull out and bake as many as you’d like. Bake them right from the freezer at 350 degrees for 11 to 15 minutes. If you make this chocolate chip cookie recipe or any of my others, I’d be so grateful if you came back and told me how you enjoyed it.
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