CHOCOLATE CHIP COOKIE RECIPE

2-in-1 CHOCOLATE CHIP COOKIE RECIPE: (Shortbread or chewy)

As the school year ended, I noticed that I was would reach for this recipe regularly. Baking and bringing this American classic to Swedish events was a surefire hit. What’s special about this recipe? You can tailor it to taste:
1) without an egg, these cookies are a shortbread
2) with an egg and these are chewy chocolate chips cookies.

Preheat Oven to 350 F

1/2 Cup Butter
1/2 C Brown Sugar
1/4 C Sugar
Chewy version: Add 1egg
Shortbread version: Omit egg
1T. Water
1 C. Flour + 2 T.
tsp. vanilla
1/2 tsp Baking Soda
1/4 tsp Salt
2 Cups chocolate chunks or chocolate chips

(I chop my own Belgium chocolate and white chocolate into a variety of chunks. We like the ratio of approximately 2/3’s dark chocolate to 1/3 white chocolate.)

Preheat oven to 350 F.

SHORTBREAD version: Cream the butter, brown sugar and sugar until light and fluffy.
Once the sugar-butter mixture is light and fluffy, add the water and vanilla. Mix well. In a separate bowl, combine the flour, baking soda and salt until well combined. Add these dry ingredients to the sugar-butter mixture. Once well combined, add the chocolate. To make the cookies, drop batter, by the teaspoon, on to a lined cookie sheet and bake for 10 minutes. Do not over bake.

CHEWY version: Cream the butter, brown sugar and sugar until light and fluffy.

Once the sugar-butter mixture is light and fluffy, add the water and vanilla. Mix well. Add egg and thoroughly combine. In a separate bowl, combine the flour, baking soda and salt until well combined. Add these dry ingredients to the sugar-butter mixture. Follow this by adding the chocolate. Once combined, drop the batter, by the teaspoon, on to a cookie sheet and bake for 10 minutes. Do not over bake.

52 Handmade Willowday Projects from 2014 (Click here)

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