May 2, 2021
A wise man once said, “home is where the heart is. Heart is where the cookie is. Math clear: home is cookie.” Yes, that wise man was the Cookie Monster. And yes, the math definitely checks out on this one. You may be surprised to learn that Litco Law offers free legal answers and baking tips, but we’re proud to say we do it all. Keep reading for a cookie recipe that’s to-dough-lly worth it!
INGREDIENTS (for 12 cookies)
- ½ cup granulated sugar (100 g)
- ¾ cup brown sugar (165 g), packed
- 1 teaspoon salt
- ½ cup unsalted butter (115 g), melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour (155 g)
- ½ teaspoon baking soda
- 4 oz milk or semi-sweet chocolate chunks (110 g)
- 4 oz dark chocolate chunk (110 g), or your preference
INSTRUCTIONS
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mix.
- Sift in the flour and baking soda, then fold the mixture with a spatula. (Be careful not to overmix, less is more!)
- Fold in chocolate chunks, then chill the dough for at least 30 minutes. For a more intense flavour and colour, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan.
- Bake 12-15 minutes, or until the edges have started to barely brown.
- Cool completely before eating (but we won’t tell if you sneak an early bite.) ENJOY!
All good things must crumb to an end, but our puns don’t have to. Make sure to tag us online if you end up making this batch! Oh, and toss us a follow on Twitter, Facebook, and Instagram for max friend-chip goals. Happy snacking!
