When it comes to drop cookies there is little doubt that chocolate chip cookies are the most popular. In fact; some would say that, chocolate chip cookies in one form or another are the world’s number one all time favorite cookie ever. Let’s face it there is nothing like a nice brew and some cookies to dunk in it.

Milk or hot chocolate accompanied by chocolate chip cookies for the kids and for the adults; tea or Espresso and chocolate chip cookies. Everybody gets in on the dunking act, need I say more.

Image Source: Chocolate Chip Cookies

Ingredients

• 2 Large Egg Yolks
• 1 Large Egg White
• 6 Ounces (1½ Sticks) of Butter
• 2¼ Cups of Flour
• 1½ Cups of Semisweet Chocolate Chips
• 1 Cup of Packed Brown Sugar
• ½ Cup of Granulated Sugar
• 2 Teaspoons of Vanilla Extract
• ½ Teaspoon each of Baking Soda and Freshly Crushed Sea Salt

Method

1. Preheat oven to 325 degrees F and prepare baking tray/sheet by lining with parchment paper or greasing
2. Melt the butter and let it cool down until warm
3. Add the flour, baking soda and sea salt into a mixing bowl and combine thoroughly. Once done set aside for now.
4. Add the granulated sugar and the packed brown sugar to the warm melted butter and combine thoroughly. Then add the 2 egg yolks, the 1 egg white and the vanilla extract to the butter sugar mix and continue mixing until all ingredients are well combined.
5. Now add your flour mixture and continue mixing until just combined. Mix in all of the chocolate chips. Continue fold mixing until the chocolate chips are reasonably evenly dispersed throughout the dough mix.
6. Break off chunks of dough that are about ½ cup in size and roll them into balls. Once each dough ball is roughly spherical in shape place it on a plate and continue making dough balls until all of the dough has been used.
7. Take each dough ball in turn (one x one) and pull into roughly two equal halves. Place each half with the rough side down onto your prepared baking tray/sheet. Don’t overcrowd the baking tray/sheet.

Note: It is important that you leave ample room between the dough ball halves as they will flatten and spread while cooking. You may need to cook the cookies in batches. Don’t worry about being precise when halving the dough balls. Close enough is good enough.

1. Once the baking tray/sheet is fully loaded put it into the preheated oven and bake until the edges of the dough are just starting to turn brown and the centers have not quite set yet. Do not over bake the chocolate chip cookies.
2. When the cookies are ready take them out of the oven and let them cool a little bit while still on the baking tray/sheet (4 to 5 minutes should be ample). Now transfer the chocolate chip cookies from the baking tray/sheet to a wire rack to finish cooling.
3. If cooking your cookies in batches reload your baking tray/sheet and cook them.

Serving:

Cookies can be eaten as is or served with a beverage. As for me; it’s always chocolate chip cookies with a cup of coffee to dunk them in. They also make a great surprise treat in a packed lunch (school or work).

The drive safe people here in Australia also recommend having a cookie or two when you stop for a break on a long drive and let’s face it here in Australia most country drives are long ones. It really is a long way in between towns and cities in our country.