Hey, It's Fola

This is my favorite chocolate chip cookie recipe for when I’m having a serious craving for something sweet, rich, and chocolatey. It’s a small batch since I live alone, but can easily be scaled up.

When I started baking for my anxiety I figured cookies would be the easiest to get the hang of. A good chocolatey chunk cookie with a scoop of vanilla ice cream is my absolute favorite treat so, of course, it had to be the very first dessert recipe I posted.

These chocolate cookies are simple to whip together and the perfect fix for a sudden sweet tooth. It makes a quaint batch of 8 but if you need less, freeze up the remaining dough; if you need more, the recipe is easy to scale up.

Key Ingredients

• Browned Butter – Brown butter is simply butter that has been lightly caramelized on the stove and it’s such a simple way to add a slightly nutty richness to your baked goods.
• Chocolate Morsels – Obvious right? I always use a mix of chocolate chip and chunk sizes because my sweet tooth is SERIOUS and I need to have a good amount of chocolate in every bite.
• All-purpose Flour – My favorite brand of flour is King Arthurs, feel free to use whatever AP flour you have on hand.
• Baking Soda & Cornstarch – These work together to give the cookie bit of lift. Since we’re using melted butter, the cookies tend to spread.
• Vanilla Extract – I am firmly against imitation vanilla extracts. They always leave behind a chemical-like aftertaste that I can not stand. You don’t have to break the bank for good vanilla, Aldi actually sells a great vanilla extract that’s around $5.

Equipment

Since this is a small batch of cookies all you really need is a bowl or two, a spatula, and a spoon. If it’s easier for you, or if you are making a bigger batch, feel free to use a stand or hand-held mixer.

Directions

1. Brown the butter on the stove by heating it in a pan while slowly stirring until the butter starts to brown with a bit of foam on top. (Browning your butter adds a rich nutty taste to the cookies, if you do not care for this you can choose to just melt the butter.)
2. After the butter has cooled a bit, whisk in brown sugar and then the egg. Mix well, then add in vanilla and continue to mix.
3. Use a fork to mix lightly mix together your flour, baking soda, cornstarch, and salt.
4. Add flour to your wet ingredients, mixing and folding in slowly.
5. Before all the flour is fully incorporated, fold in your chocolate morsels/chunks. 
6. Portion the dough into 8 equal balls, and place on a parchment-lined baking sheet. For easier portioning, let the dough rest in the fridge for 15 minutes.
7. Refrigerate your cookies for 30 minutes or freeze them for 10 minutes, this helps to stop the cookies from overspreading when baking.
8. When ready to bake, preheat your oven to 375°F (190°C). Once cookies are in the oven drop the temp to 350°F (176°C) & bake for 11-14 minutes depending on how gooey/firm you would like them. I prefer a slightly firmer cookie so I baked mine for 13 minutes.
9. Once out of the oven, allow cookies to sit for 10 minutes.