Call me simple, but the dreamiest dessert I could ever ask for is a perfect chocolate chip cookie dunked in a cold glass of milk.
I’ve tried several different chocolate chip cookie recipes, but this one has consistently outshone the rest. The prep takes almost the same amount of time as the baking, so it’s a quick way to serve up the dessert of dreams.
This recipe yields 12 cookies so if you’re looking to serve more people (or you’re just really hungry, no judgment here), double up the ingredients and treat yourself to 2 dozen of these delightful treats.
Prep time | 20 mins. (+1-hour optional chill time)
Bake time | 15 mins./batch
Yields | 12 cookies
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- Pinch of salt
- 1 cup unsalted butter, melted
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 7 oz (195 g) semisweet chocolate chips
INSTRUCTIONS
- Preheat the oven to 350°F. Line the baking sheet with parchment paper.
- In one bowl, combine the flour, baking powder, and salt.
- In another bowl, combine the butter and sugar. Add the eggs and stir until smooth. Stir in the dry ingredients and chocolate. If you want, cover and refrigerate for 1 hour or overnight.
- Spoon 6 balls of dough in the baking sheet, placing them out evenly. Bake the first batch for 15 minutes (or until lightly browned all over), then bake the second batch for 15 minutes.
- Cool each batch completely before eating. Enjoy with a cold glass of milk or hot cup of coffee or tea!
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