So today I accidentally made the most delicious chocolate chip cookies. I was following this recipe but I kept having to substitute things and I was worried they wouldn’t turn out at all. But then they turned out to be really delicious. And so now I am writing this recipe down before I forget it so I can accidentally make them again sometime (soon).
We rushed right out the door to have a picnic in the park with our friends, so I didn’t get any other pictures but this sort of weird one. But at least there is a bite taken out of one of the cookies so that you know for sure that they really are good.
Best Accidental Chocolate Chip Cookies
- 10 ounces bread flour, sifted*
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, melted and cooled
- 1 1/2 cups sugar
- 2 Tablespoons honey
- 1 Tablespoon vanilla extract
- 1/2 Tablespoon almond extract
- 1 egg
- 1 egg yolk
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
*Or 2 cups all-purpose flour, or a little less than 2 cups bread flour. Bread flour is more dense than all-purpose flour, so you don’t need as much of it. And you really should sift it.
Preheat oven to 325 degrees.
Sift together the flour, baking soda and salt and set aside. With a mixer, combine the melted and cooled butter, sugar and honey and mix until creamy. Add the vanilla and almond extract. This should start to look a little like cake batter, very liquid. Add the egg and egg yolk and mix thoroughly to combine. Finally, stir in the flour mixture.
With a wooden spoon, stir in the chocolate chips. If your dough is very wet (possibly because your butter wasn’t very cool when you added it), place dough in fridge for 15 minutes. Keep dough refrigerated between batch preparations.
Line a baking sheet with parchment paper or a silicon baking pad. Scoop up about a half cup of dough and roll it into a fat cylinder. Twist and pinch the cylinder in half and pull apart. Place the two pieces with the torn side up on the baking sheet and repeat until your baking sheet is filled. Be sure to give these ones plenty of room to spread out.
Bake for 11-14 minutes, rotating position of cookies half way through. Do not over-bake. Watch for the cookies to be slightly golden around the edges, but still light and fluffy in the middle. When in doubt, I always think it’s best to remove early as opposed to late.