Golden Chocolate Chip Cookies

I kept trying to find adequate adjectives to describe this crisp-on-the-outside, chewy-and-dense-on-the-inside dream. But nothing would do it justice. So here is the picture. Plain and simple.

I don’t have much more to say. It is a modification of a recipe from Unfortunately I lost the original link, so I can’t credit it. =(

I ended up reducing the original amount of brown sugar by half – it was just too sweet before. Now, though, they have a slight caramel taste that is not too overwhelming, simply… mmmm.

It is THE perfect cookie. Even a couple days later. They don’t harden or turn into humidified mush. They are a dream of a dessert and I dare you not to love them.

So go ahead, TRY THEM!!! And then tell me how you liked them or what you did different.

Also, you can NOT forget the extra egg yolk. It is essential in creating that perfect texture I’ve been ranting on about.

Golden Chocolate Chip Cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1/2 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.

4. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.


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