Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Chocolate Chip Cookies for Two
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- Level: Easy
- Total: 1 hr 25 min (includes chilling and cooling time)
- Active: 10 min
- Yield: 2 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 589
- Total Fat
- 32 g
- Saturated Fat
- 19 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 2 g
- Sugar
- 48 g
- Protein
- 6 g
- Cholesterol
- 153 mg
- Sodium
- 297 mg
Whether you have a late-night craving, a special date night in or just need a quick sweet craving fix, these chocolate chip cookies are for you. The batter quickly comes together by hand and the resulting cookies are super chewy on the inside with slightly crispy edges and packed with semisweet chocolate chips.
- Level: Easy
- Total: 1 hr 25 min (includes chilling and cooling time)
- Active: 10 min
- Yield: 2 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 589
- Total Fat
- 32 g
- Saturated Fat
- 19 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 2 g
- Sugar
- 48 g
- Protein
- 6 g
- Cholesterol
- 153 mg
- Sodium
- 297 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Combine the flour, salt, baking powder and baking soda in a medium bowl. Add the butter and brown sugar to a separate medium bowl and use a rubber spatula to combine. Add the egg yolk and vanilla bean paste and mix until combined. Add the flour mixture to the butter mixture, mix until well combined and then fold in the chocolate chips. Cover the bowl and chill for 30 minutes.
- Divide the batter in half and roll each half into a ball. Place onto the prepared baking sheet and top each dough ball with some more chocolate chips. Bake until the edges of the cookies are light brown and the middle looks set, 13 to 15 minutes. Let cool completely on the baking sheet, about 30 minutes.
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