ShinyCake's Chocolate Chip Cookies Recipe ShinyCake

Name: ShinyCake's Chocolate Chip Cookies Recipe ShinyCake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oz (3/4 cup) butter; 10 oz (2 cups) all-purpose flour; 1/2 tsp baking soda; 1 tsp salt; 3.5 oz (1/2 cup) granulated sugar; 5.25 oz (3/4 cup, packed) brown sugar; 1 tbsp vanilla extract; 1 large egg (1.75 oz); 1 large egg yolk (~0.6 oz); 1 1/2 cups chocolate chips (pref. Ghirardelli 60%)

Servings: persons

1
Melt the butter in a nonstick skillet.
2
Keep it on low heat and swirl it occasionally while watching the color.
3
In the meantime, combine the sugars in a large-ish mixing bowl and the flour, baking soda, and salt in a separate, medium bowl.
4
When the butter starts to brown (you can smell this happening, and I recommend using a spoon to kind of scoop up the liquid butter and check the color, since the nonstick skillet bottom is dark), watch carefully and remove from heat before it burns.
5
Pour the butter into the sugars and stir to combine.
6
Preheat the oven to 350 degrees F. Line two half-sheets with parchment paper.
7
Touch the butter-sugar mixture to make sure its just warm (not hotif its hot, wait a couple minutes), then add the egg, egg yolk, and vanilla.
8
Stir in the flour mixture, then add the chocolate chips.
9
Stir well and stick the bowl in the freezer for ten minutes, or until cool to the touch.
10
Use a #40 portion scoop/disher to plop the dough onto the prepared baking sheet two-inches apart.
11
12 cookies fit on a standard half-sheet.
12
Bake for 12 minutes, and rotate the sheet half-way through.
13
Remove from oven when edges are slightly (seriously, only slightly) brown and immediately transfer cookies to a wire rack to cool.
14
Store cooled cookies in a container with the lid on loosely.
15
Air-tight will make the cookies stale.
16
So will leaving them out in the open.
17
I dont condone the use of plastic in general, but putting the cookies in a big Ziploc bag and leaving it un-zipped keeps them well, too.

1231

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 oz (3/4 cup) butter, 10 oz (2 cups) all-purpose flour, 1/2 tsp baking soda, 1 tsp salt, and more.

Yes, ShinyCake's Chocolate Chip Cookies Recipe ShinyCake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!