I am a firm believer of a coffee ritual or a tea ceremony of sorts at least once a day. I feel everyone should be able to take a break an hour or two after lunch. I call it a small caffeine vacation mid-day. A small break to enjoy your caffeinated beverage along with a dessert is something I am extremely committed to and I passionately believe each one of us deserve it. These cookies are the best for those midday caffeine vacations. This recipe like most cookie recipes freezes well and I mostly have a stash in my freezer. They bake in 13 minutes and you can enjoy freshly baked cookies whenever you want to transport yourself to paradise.
Total Time - 25 MINS
Active Time - 13 mins
Yields - 24 cookies
INGREDIENTS
- 225 gms (2 sticks) unsalted butter
- 1 ¼ cups brown sugar
- ¼ cup white sugar
- 1 large whole egg +1 egg yolk
- 2 tablespoons whole milk
- 2 ¼ cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips or chocolate chunks of your choice
INSTRUCTIONS
- Melt the butter on low heat and set aside to cool slightly.
- Sift together the dry ingredients - flour, salt, and baking soda in a bowl.
- Pour the butter into your stand mixer’s bowl. Add both the sugars and beat with the paddle attachment on medium speed for 2 minutes.
- Whisk in the rest of the liquids- eggs, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients, stopping a couple of times to scrape down the side of the bowl with a rubber spatula.
- Add the chocolate chips and stir till combined, do not overwork the dough.
- Chill the dough for one hour. Preheat the oven at 375 degrees.
- Scoop the cookie dough in a parchment-lined baking sheet. Do not over crowd. I usually put 6 cookies per sheet.
- Bake for 12 minutes or until golden brown. Check the cookies after 6 minutes and rotate the baking sheet for even browning. Every oven is different so keep a close eye. You do not want to over bake the cookies.
- Once you remove from the oven, slide the parchment onto a cooling rack so the cookies stop cooking from the heat of the pan. Try and wait for at least 5 mins before eating them
If you plan on freezing cookies dough you can do so after scooping the cookies on the baking sheet. Keep the baking sheet with the scooped cookies in the freezer for at least 2 hours. Once the cookie dough is hard you can transfer them to a ziplock bag. When you want to bake the cookies, there is no need to thaw them. Bake them straight from frozen. You will have to keep a close watch you might have to bake for a minute more. Also keep in mind, the kind of chocolate you use in the recipe can change the results significantly.
