You know when you spend a lot of time and hard work baking something only to burn it? Yeah, this is what happened the first time I tried out this recipe. I don't know what went wrong, but 7 minutes after I put the cookies in the oven they came out a little crispier than intended.
I was really excited when I made these. I was going to come into my class on Monday with a tupperware full of chewy chocolate chip cookies. Everyone would be happy and class would be wonderful. That backfired. I took the trays out of the oven and the cookies I expected to be buttery and golden were dried up and blackened. Our old oven wasn't doing my cookies any good.
After that incident I decided to tweak a few things to come up with the final result. They are now buttery and golden like I intended, and perfectly soft and chewy on the inside and crisp on the outside. They are great to pack in a lunch and make a delicious after school treat. It is worth opening up your lunch box to see the golden cookie and the sweet, sweet chocolate chips staring back at you. Just make sure to keep an eye on your oven!
Chewy-Crispy Chocolate Chip Cookies
Time: 1 hour (including chilling)
- 1 stick softened butter
- 1/2 cup brown sugar
- 1 tbsp oil
- 2 tbsps sugar
- 1 egg
- 1/2 tsp baking soda
- Pinch of salt
- 1 cup flour
- 3/4 cup chocolate chips
In a medium bowl cream together the butter, sugars, and oil with an electric mixer for 2 minutes until fluffy. Add an egg and beat to combine. Mix in the baking soda and salt. Slowly incorporate the flour while the mixer is running until a dough is formed. Stir in the chocolate chips with a spatula. Place spoonfuls of dough onto parchment lined baking trays 2 inches apart and flatten slightly. Freeze the trays with dough for at least 30 minutes to chill. 10 minutes before baking heat the oven to 350 degrees. Bake for 7-9 minutes, until the cookies are golden brown on the outside. Let cool slightly before serving.