Why bake up one kind of chocolate chip cookie when you can bake two distinctively different chocolate chip cookies at the same time? I found two great sounding chocolate chip cookie recipes and really wanted to try each, but one recipe required only 1 large egg white and the other recipe called for 1 large egg plus one large yolk.

I hate to waste anything so I figured, why not make both cookie doughs at the same time? I started with Chewy Chocolate Cookies. This cookie is rich, dark brown and chocolatey with dutch process cocoa powder and bittersweet chocolate chunks oozing throughout. The crowning touch is a sweet crunchy coating of granulated sugar on the outside. This cookie is a chocoholics dream!

Next I baked up the Perfect Chocolate Chip Cookie. Let me say that this is hands-down the best traditional chocolate chip cookie I’ve made so far. The flavors are rich and complex with a kind of nutty toffee flavor from the brown butter and a slightly caramelized flavor from the dark brown sugar. The texture is soft and chewy and slightly crisp on the edges and the tops are a nice and shiny golden brown.

Both cookies are sure to be a hit with your chocolate loving friends and family. Here is how you can make them yourself:

Preheat oven to 375 degrees. Line two baking sheets with parchment or silpats and set aside.

Start with the Chewy Chocolate Cookies because the dough needs to rest in the fridge for 30 minutes before baking. You can find the entire recipe for Chewy Chocolate Cookies here.

This recipe calls for only 1 large egg white, so save the yolk for the Perfect Chocolate Chip Cookies dough. Mix up the dough and put in the fridge to chill for 30 minutes.

While the Chewy Chocolate Cookies dough is chilling, start the Perfect Chocolate Chip Cookies dough. You can find the entire recipe for Perfect Chocolate Chip Cookies here.

After the dough is mixed (don’t forget the extra egg yolk!), use a medium ice cream scoop to form balls and space around two inches apart on parchment or silpat lined baking sheet. Bake for 14-15 minutes, but do not over bake. Let cool on a wire rack.

Next, bake the Chewy Chocolate Cookies. Roll each ball of chilled dough in some granulated sugar and place about two inches apart on a parchment or silpat lined baking sheet. Bake for 10-12 minutes. Do not over bake! The cookies should look cracked and slightly moist when done. Let cool on a wire rack.

These cookies freeze really well, just place in a zip-lock baggie and squeeze all the air out before placing in the freezer.


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