This week I ended up with one of those events that I totally forgot about. I needed to bring a dessert so I decided to go with an old favorite: Chocolate Chip cookies!
These chocolate chip cookies are my daughter’s very favorite cookie. They are made with jumbo chips, and have a great balance with a chewy center and just a bit of crunch on the outside. Chocolate chip cookies are fun because there are so many varieties and just a few little changes can totally change the flavor or texture of the cookie. It’s still recognizably a chocolate chip cookie, but we all have our favorites. We add E-Z Gel to all of our chocolate chip cookie recipes since we always want the tenderness that it adds.
This one is ours. This chocolate chip cookie freezes very well, just wrap in something air tight – a ziptop bag works great – and into the freezer it goes. Alternatively scoop up the dough into dough balls and freeze those. Cookies on demand!
Mega Chocolate Chip Cookies with E-Z Gel
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and slightly cooled
¼ cup salted butter, melted and slightly cooled
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla
1 egg
1 Tablespoon E-Z Gel
1 Tablespoon milk
2 cups jumbo semisweet chocolate chips
Preheat the oven to 325 degrees F.
Sift together the flour, baking soda and salt.
In a medium bowl, cream melted butter, and both sugars until well blended. Beat in the vanilla, egg, and E-Z Gel until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips.
Drop by tablespoons full onto cookie sheet and bake for 7-9 minutes until edges are slightly brown. Do not overbake.
Cool cookies. Transfer to a wire rack to cool.