Connie’s Original Chocolate Chip Cookie

Connie

Servings

24

Cuisine

American

Category

Dessert, Gluten-Free

WINNER OF THE BLIND TASTE TEST During Covid19 “Stay at Home” Mandate LOL.

I was super busy in the kitchen during the pandemic. I had a blast making many varieties of chocolate chip cookies. Wearing a mask & gloves, Bill & I delivered cookies to friends and family for a blind taste test.

Connie’s Original Chocolate Chip Cookie

Ingredients

  • 2 ¼ cups high quality gluten free flour

  • 1 tsp baking soda
  • 1 tsp fine sea salt

  • "smidge" of cinnamon (which is less than a pinch! LOL! )  (2)

  • 1 ½ sticks unsalted butter, slightly melted & cooled or 1 ½ sticks softened butter  (3)

  • 2 oz cream cheese, room temp  (4)

  • 1 cup packed brown sugar

  • ¾ cup + 1 ½ tsp  granulated sugar

  • 1 ½ tsp vanilla extract (good quality) 

  • 2 egg yolks, room temp   (5)

  • 1 cup semi-sweet chocolate chips    (6)

  • ½ cup chopped high quality 75% or higher dark chocolate

  • ½ cup chopped toasted pecans, optional

Directions

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    1. Preheat oven to 375. Line cookie sheet with parchment paper.

    2. If using softened butter, place in mixing bowl with the softened cream cheese.  Beat several minutes until light & fluffy.

    3. If you’re using melted butter: slightly melt the butter in the microwave, set aside to cool (slightly means not all the way melted; while cooling, the rest of the butter will melt). Put the room temp cream cheese in a mixing bowl & poor the cooled butter over it. Mix until smooth & creamy.

    4. In a medium bowl, whisk together the flour, baking soda, salt & cinnamon; set aside. See notes on measuring flour.

    5. To the butter & cream cheese mixture, add the brown sugar & granulated sugar. Beat on medium speed for 2 – 3 minutes until well combined & fluffy.  If you’re using softened butter, mix until creamy & well combined.

    6. Add the egg yolks, one a time, beating on low for one minute & then add the vanilla until blended.

    7. Add the flour mixture 1/3 at a time, mixing on low until combined. Scrape down the sides and up from the bottom of the bowl. Repeat until the flour has been well combined.  

    8. Stir in the chocolate chips, chopped dark chocolate & pecans until well combined.

    9. Cover the mixture & refrigerate for at least 4 -24 hours. Super important! 

    10. Remove from frige & bake by dropping small ice cream scoops on the lined cookie sheet; approximately 2 inches apart. My favorite cookie sheet is light in color & measures 17 ½ x 13;  12 mounds of dough fit perfectly.  

    11. Sprinkle with chopped dark chocolate with sea salt & give a quick turn of a sea salt grinder on top, opt.

    12. Bake at 375 for 10-12 minutes (ovens vary!) until the edges are just starting to brown.   Remember cookies continue to bake while cooling.

    13. Let cool for 2-4 minutes & then remove to a wire rack.