Monday, October 18, 2010

day 274: kayla’s amazing chocolate chip cookies

Our first daughter, the missionary, has always loved baking and cooking. One of the things Kayla always does for me when we go visit her or when she comes home is make me chocolate chip cookies. She has it down to perfection!

I will share her recipe below—along with some tips that she has gleaned along the way for the most amazing chocolate chip cookies ever!

Kayla’s Amazing Chocolate Chip Cookies

1 cup brown sugar

½ cup granulated sugar

1 cup butter, melted

1 whole egg

1 egg yolk

2 ¼ cup flour

1 tsp baking soda

½ tsp salt

1 ½ to 2 cups chocolate chips

1. Melt butter in micro until just melted (do not overheat).

2. Stir in both types of sugar. Mix thoroughly and let sit for a few minutes until sugars are fully dissolved in melted butter.

3. Stir eggs slightly (just enough to pierce yolk but not enough to make whites frothy).

4. Add eggs to sugar mixture. Mix thoroughly.

5. Mix dry ingredients.

6. Fold dry ingredients into sugar mixture, mixing well.

7. Fold in chocolate chips carefully. Be sure cooking dough is not “hot” from the melted butter before adding the chocolate chips. (We add cold or “frozen” chocolate chips to be sure they keep their shape and do not melt.)

8. Make in 350’ oven for about ten minutes, rotating cookie sheets half-way through.

9. Drop cookie sheets on counter for cookies to “fall” after you remove them from the oven.

10. Let cookies sit a minute or two then remove onto cooling racks.

11. Be sure cookie sheets are cooled between batches. Do not drop cookie dough onto hot cookie sheets.


(1) She no longer uses a combination of shortening and butter—butter only!

(2) The melted butter approach dissolves the sugars much better and makes the cookies chewier than not melting the butter.

(3) The ration of brown sugar to granulated sugar is different in this recipe than some. Trust us, it makes them yummier!

(4) Be careful not “whip” the eggs. Whipping egg (esp whites) is for light, high products. That is not the goal here.

(5) Start cookies on bottom of oven then move up. Do not start any on the top shelf as the tops melt immediately that way. (This takes staggered baking times, but is worth it…and gives cookie sheets a chance to cool in between while you are preparing another one, too.)

(6) Do not add chocolate chips to “hot” dough—the chocolate chips will melt into your dough.

(7) Dropping the cookie sheets on the counter makes the texture perfect—not high and fluffy.

(8) Placing dough onto hot cookie sheets makes the dough spread out and melt before the cookies begin to bake. Cool cookie sheets before dropping another batch onto them.

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