comfort food at its best
Yesterday I put the chocolate chips my mom sent me to good use. I baked a big batch of chocolate chip cookies. Enough to fit into 4 boxes. Instead of a chewy cookie, I opted for a crunchy recipe. Personally, I prefer the crispy cookie over the chewy cookie.
Fredrik will be going off to the studio tomorrow and I’ll probably send most of the cookies off with him.
Here’s the recipe for those who want fresh cookies in their home:
Ingredients
2 cups flour
2 cups chocolate chips
1 cup (230g) softened butter
1 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 large egg & 1 large egg white (Ull got the yolk. He really appreciated that.)
Instructions
- Preheat oven to 175°C (approximately 350°F). Line baking sheets with parchment paper. My oven fits 2 baking sheets.
- Cream butter with sugars. Add egg and vanilla extract. Mix till smooth and fluffy
- Sift dry ingredients and add to wet in portions. Mix till smooth and thoroughly combined.
- Add chocolate chips and mix till evenly dispersed.
- Scoop batter on to baking sheet. If you want bigger cookies, use a bigger scoop. I used a couple of dessert spoons to scoop the batter. The cookies came out approximately 7cm in diameter.
- Cool on a rack. The cookie will become crispy as it cools.











