Chocolate Chip Cookies

Crispy chewy chocolate chip cookies have been one of my family favorites for a long time now. I may not have enough food to go around at times but I always have enough cookies.

Well, with small kids at home going to play dates, play dates visiting them - you can't afford to be without cookies. So I make double the batch and freeze half. When the first batch is over, the next batch goes into the oven.

So what is you choice of Chocolate Chip cookies. The more crispy or the more chewy?
Note:  The difference is in the eggs. If you add the extra egg yolk below the cookies become a bit more crispy and if you add the extra egg white the cookies become a bit more chewy. So choose the option as stated below.



Makes about 2 dozen small or 14 to 16 medium cookies.

Here's what you will need:

170 grams or 3/4 cup unsalted butter
100 grams or 1/2 cup packed brown sugar
100 grams or 1/2 cup white granulated sugar
1 whole egg + one egg yolk  OR one whole egg plus one egg white. (see note above)
200 grams or 2 cups All Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Salt
1 Cup Chocolate Chips
1 cup chopped Pecans or Walnuts (optional)
2 tbsp Vanilla

Method:
Have all your ingredients ready at room temperature.

Cream the butter and both the sugars.

Add in the eggs

Vanilla 

Sift the flour, baking soda and salt. Add it in.

Add in the chocolate chips, nuts.

 This is your cookie dough. If the dough is too soft to handle. Chill in the fridge for about 15 minutes.

 Then using a ice cream scoop or two tablespoon - drop the cookie dough onto to a baking sheet.

Chill the cookies for 15 minutes before baking so they don't spread too much.

Bake in a preheated oven at 170C/340F for about 12 to 15 minutes.

 Here are my freshly baked Chocolate Chip Cookies.

Enjoy.Thanks for stopping by.