This Classic Chocolate Chip Cookie Is Too Hot To Handle

There is a large variety of chocolate chip cookie recipes all over the internet, but this one has a slight advantage over the others.


Check out what our friends over the Food Network Kitchen have this to say about this recipe:


“This is such an easy chocolate chip cookie. No special equipment, no creaming — a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.”


That’s called double temptation, my friends.




1/2 cup (1 stick) Land O Lakes unsalted butter

3/4 cup packed dark brown sugar

3/4 cup Domino sugar

2 large Eggland’s eggs

1 teaspoon pure vanilla extract

1 (12-ounce) Hershey’s bag semisweet chocolate chips, or chunks

2 1/4 cups Gold Medal all-purpose flour

3/4 teaspoon Clabber Girl baking soda

1 teaspoon fine salt



Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.

Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.






Quick Tip: These cookies are most delicious served with warm milk.

Thanks again to Food Network Kitchen for this amazing recipe.

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