Chocolate Chip Cookies

Choco chip Cookies RHB

Chocolate Chip Cookies

Yields:  22 pcs
Prep time: 10 mins
Baking time: 15 min

Large, buttery, crisp edges, chewy middles and overloaded with chocolate – everything you dreamed an amazing chocolate chip cookie would be. No mixer needed


3/4 cup Imperial Sugar® Light Brown Sugar

1/4 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar

1/2 cup salted butter, soft, almost to a mayo consistency

1 Safest Choice™ Pasteurized Egg

1 Safest Choice™ Pasteurized Egg Yolk

2 teaspoons vanilla extract

1 1/2 cups Gold Medal Flour® all-purpose flour

1/2 teaspoon baking powder

1 1/3 cup semisweet chocolate chips or chunks (I used a mix of both)

3/4 cup semisweet chocolate chips (to press on top of the cookies while still warm) – optional

Choco chip Cookies RHB2


  1. In a mixing bowl whisk together the white and brown sugar. Add the butter and mix well.
  2. Stir in the egg, egg yolk and vanilla and mix until it reaches a creamy consistency, about 2 minutes.
  3. Gently fold in the flour and baking powder. Stir until just combined and there’s no more dry flour.
  4. Fold in the 1 1/3 cups of chocolate chips or chunks.
  5. With a large cookie dough scoop, drop cookie dough on a baking sheet lined with parchment paper.
  6. Refrigerate the cookies for at least 2-3 hours up to 2 days.
  7. If you do not have room in the fridge for a large baking sheet, you can quick freeze the cookie dough balls for like 30 minutes, place them in a ziplock bag and keep in the refrigerator until ready to bake.
  8. When ready to bake, heat the oven to 325F.
  9. Arrange the cookies on the baking sheet and bake in preheated oven for 13-15 minutes or until the edges are slightly golden brown.
  10. As soon as you remove the cookies from the oven, press a couple of chocolate chips on top of them – optional


source:  roxanashomebaking


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