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Prep time
45 minutes
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Cook time
5 minutes
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Makes
about 2 dozen cookies (but depends on the size you make the cookies)
Author Notes
I know there are already a gazillion chocolate chip cookie recipes out there, and you’re probably not looking for yet another one, but I will give you one anyway ;) These cookies are yummy & gooey - just how I like mine. But they are not like other cookies, because they have a twist ;) I first used ghee one day because I didn't have enough butter, but it has now become part of the recipe. It contributes to the gooey-ness and complexifies the butter flavor. It is a must! You could also replace all the butter with ghee, which would make it dairy-free! Just make sure it is not completely liquid, because that would change the texture.
I adapted this recipe from Trader Joes' recipe on their bittersweet chocolate chips, which is the chocolate of my childhood. Seriously, these are the best chocolate chips - they strike the perfect balance between sweet and bitter (I would eat them by the handful!). Feel free to use chopped up chocolate though! It would still be delicious and most likely give you a more even chocolate distribution.
I hope you enjoy my version of the childhood classic chocolate chip cookie :) —Ines Le Cannellier
Ingredients
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2 1/4 cups
all-purpose flour
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1 teaspoon
sea salt
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1 teaspoon
baking soda
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1 cup
loosely packed brown sugar
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1/2 cup
granulated cane sugar
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1/2 cup
unsalted butter, softened
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1/2 cup
ghee, softened but not liquid
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1 teaspoon
vanilla extract
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1 tablespoon
water or non-dairy milk (+ more as needed)
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about 1/2 cups
bittersweet chocolate chips or chopped dark chocolate
Directions
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Preheat oven to 375 degrees. Line a baking sheet with parchment paper, silicone mat, or oil with a vegetable spray.
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In medium bowl, mix flour, salt, and baking soda. Set aside.
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In a large bowl, cream together the softened butter, ghee, and both sugars. You can either do this by hand with a wooden spoon or spatula, or in a stand mixer. Make sure the mixture is smooth and fluffy. Add in vanilla and milk or water, and mix.
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Add in the dry ingredients and fold until almost combined. At this point, if you feel like the mixture is too dry, you can add more water or milk. I usually don’t need to. Just keep mixing until it resembles a cookie dough : when you squeeze the mixture in between your hands, it should stick together and not crumble. Finally, fold in the chocolate chips or chopped chocolate.
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Using a small ice cream scoop or a tablespoon measure, portion out the cookies onto the baking sheet. Since you will not be baking them for long, press each cookie down a little to flatten them. (Don’t make them too thin though). Sprinkle with flaky salt, if using. Bake for 5 min. Don’t worry it will not look fully cooked, but the cookies continue to bake as they cool on the pan, and they will harden a little.
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If you decide to eat them straight out of the oven (which I highly recommend, just be careful not to burn yourself) then beware that they will most likely fall apart and be very gooey. If you let them cool down, they will be firm enough to lift off the pan but still soft. Choose whichever pleases you :)
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