Chewy Chocolate Chip Cookies

This is the first cookie recipe I'm posting on this site, so before we go any further, I need to make sure you're on-board with my cookie philosophy.

You can't eat just one.

Unlike cupcakes, scones, brownies, or anything else you might find on this site, all cookie recipes here are going to be for 2 cookies; in some cases, like this one, I may even give you a 3-cookie option.

That's just how it's going to be. I cannot in good conscience offer up a single-cookie recipe. I just can't. Please don't write me and ask me to do it. I will politely decline--for both of our goods.

With that housekeeping announcement out of the way, let's get down to business! I figured it made sense to delve into cookie territory with the good-old, all-American, chocolate chipper. I like my cookies soft and chewy, and this one fits the bill perfectly. It's slightly crisp on the edges, with a soft, chewy center. It calls for a higher ratio of brown sugar to white sugar--that imbalance helps boost the chewiness factor.

I'm sharing a 2-cookie and a 3-cookie option; mainly because the 3-cookie option has "rounder" measurements, so it'll work better for those of you who don't have a 1/3-tsp measure. I've tested both, and both are supremely yummy. Enjoy!

Chewy Chocolate Chip Cookie (yields 2) 2 tsp salted butter 2/3 tsp white sugar 2 & 2/3 tsp light brown sugar (packed) 2/3 tsp egg beaters (or real eggs--they're just tough to measure and we'd waste a lot here) 1/3 tsp milk (I use skim) 1/32 tsp vanilla extract 1/32 tsp baking soda 1 Tbsp & 2 tsp all purpose flour 2 tsp of semi-sweet chocolate chips Preheat oven to 350 degrees. Melt butter in a microwave in a small bowl. Add white sugar and light brown sugar and stir together by hand for approximately 1 minute. Add the egg beaters, milk, and vanilla extract; stir for another 30 seconds or so. Add the baking soda; stir to incorporate. Add the flour, and fully incorporate it (dough will seem a little "loose"). Add chocolate chips and mix to evenly distribute. Place bowl in the freezer for approximately 5 minutes. Remove bowl, and divide dough into two balls. Place dough onto a baking sheet, place in oven, and bake for approximately 12-16 minutes, or until cookies just start to brown. Remove from oven, and let sit on baking sheet for 2-3 minutes; then transfer to cooling rack (or your mouth).

Chewy Chocolate Chip Cookie (yields 3) 1 Tbsp salted butter 1 tsp white sugar 1 Tbsp & 1 tsp light brown sugar (packed) 1 tsp egg beaters (or real eggs--they're just tough to measure and we'd waste a lot here) 1/2 tsp milk (I use skim) 1/16 tsp vanilla extract 1/16 tsp baking soda 2 & 1/2 Tbsp all purpose flour 1 Tbsp of semi-sweet chocolate chips Preheat oven to 350 degrees. Melt butter in a microwave in a small bowl. Add white sugar and light brown sugar and stir together by hand for approximately 1 minute. Add the egg beaters, milk, and vanilla extract; stir for another 30 seconds or so. Add the baking soda; stir to incorporate. Add the flour, and fully incorporate it (dough will seem a little "loose"). Add chocolate chips and mix to evenly distribute. Place bowl in the freezer for approximately 5 minutes. Remove bowl, and divide dough into three balls. Place dough onto a baking sheet, place in oven, and bake for approximately 12-16 minutes, or until cookies just start to brown. Remove from oven, and let sit on baking sheet for 2-3 minutes; then transfer to cooling rack (or your mouth).