Description
Let’s revisit those days gone by with a fresh recipe for vintage chocolate chip cookies. Ready to be baked right away. No chilling required.
Ingredients
Scale
- 3/4 cup (150 grams) salted butter
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup (80 grams) super fine sugar
- 2 tsp vanilla
- 1 large egg, room temperature
- 1 3/4 cup (225 grams) all purpose flour
- 2 tbsp corn starch
- 1/2 tsp baking soda
- dash of cinnamon
- 1 1/2 cups (250 grams) chocolate chips
- **1 tbsp coffee liquor which is optional
Instructions
- Preheat oven to 325
- Cream room temperature butter and both sugars on medium in a mixer fitted with the paddle attachment. Paddle until light and fluffy. About 2 minutes
- While creaming butter and sugar, add in the vanilla and coffee liquor, if using.
- Beat in the egg. If mixture breaks, keep mixing on medium low until egg incorporates.
- Whisk dry ingredients together.
- Turn off mixer and add dry ingredients. Run mixer on low until flour incorporates.
- Turn off mixer and add chocolate. Mix on low until incorporated.
- Using the 1 tbsp cookie scoop, drop dough onto a heavy baking sheet lined with silicone AND parchment.
- Bake 14 to 18 minutes. Keep an eye on them!
- Allow cookies to rest on cookie sheet for 10 minutes after baking and then put on a rack to finish cooling.
- Store in a covered container.
Notes
- As mentioned in the post, the double lined cookie sheet seemed to be what really made this cookie recipe work. I know it seems strange, but trust me. If you don’t believe me, conduct your own experiment and bake a batch like I recommend and bake a batch how you normally do them. I think you’re going to find out that momma is right about this one. Momma is always right. 🙂
- Notice this is a lower baking temperature. I found that the cookies browned too quickly at 350 so I cut back to 325 and baked them a bit longer.
- Generally, cookies have to have a chill time before you can bake them. I think every other cookie recipe so far on my site is like that. Yes, I know that is truly annoying, but it is the usual way. This recipe, you can scoop and bake as soon as they are mixed. In fact, I thought they were better with no chilling.
- This is a light color of cookie, so don’t think they are not fully baked. The light color is a by product of the softer texture we are going for in this cookie.
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