Can I use a flax egg instead of an egg?

Yes, I would suggest 1 teaspoon of flaxmeal in 1 teaspoon water. It will add a bit of texture to the cookie but that can be delicious, too.

Can I use a nut butter instead of an egg?

Yes, I also tried a tablespoon of nut butter in place of the egg yolk / cornstarch / flax, and that was really yummy. The cookies were a bit heavier, but I liked them. I used almond butter, but peanut butter would be equally delicious.

How can I make cookies vegan?

To make these vegan, use a dairy-free butter and dairy-free chocolate chips and one of the egg replacements mentioned above!

What do I do if my cookies are too puffy?

Add a bit less flour next time - and for this batch, just tap your pan on the counter gently right after the cookies have come out of the oven to deflate them a bit.

What do I do if my cookies are too flat?

Add a bit more flour next time, or melt the butter less.

What do I do if my cookie dough is very sticky?

Add just a touch more flour - a very, very light dusting - until a soft dough forms. You can also put the dough it the refrigerator to help it set, or add a tiny pinch more cornstarch.

Two Huge Chocolate Chip Cookies Recipe

Name: Two Huge Chocolate Chip Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 3 tablespoons butter, very soft or partially melted; 3 tablespoons packed brown sugar; 1 1/2 tablespoons white sugar; 1/4 teaspoon vanilla; 1 egg yolk; 1/3 cup + 2 tablespoons all-purpose flour (~60 grams, see note 1); 1 teaspoon cornstarch; 1/4 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/4 cup chocolate chips

Description

Just two chocolate chip cookies – lightly crisp around the edge, and dense and buttery through the middle. They are thick enough to sink your teeth into and just really, really good.

Ingredients

Units Scale

3 tablespoons butter, very soft or partially melted
3 tablespoons packed brown sugar
1 1/2 tablespoons white sugar
1/4 teaspoon vanilla
1 egg yolk
1/3 cup + 2 tablespoons all-purpose flour (~60 grams, see note 1)
1 teaspoon cornstarch
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup chocolate chips

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Instructions

Preheat the oven to 350 degrees.
Mix butter, sugars, vanilla, and egg yolk until combined.
Stir in flour, cornstarch, baking soda, and salt. When a soft dough has formed, stir in the chocolate chips.
Roll the dough into two balls and place on a baking sheet – there should be plenty for two large cookies plus a little bit of dough for a snack. (You’re welcome.) You can add more chocolate chips to the top of the cookies if you want.
Bake for 10-12 minutes, depending on your oven temp and desired level of gooey cookie center.
Rest the cookies for a few minutes so they settle down and solidify a bit – I set a timer for 10-15 minutes and just let them rest right on the pan. At that point they should be able to transfer to a plate, or maybe even held in your hand, for warm, delicious eating on the couch. Yum, yum, yum.

Notes

Note 1 on Flour: I measure by the flour for this by scooping the measuring cup directly into the flour container, leveling with a knife, and adding to the bowl. You can use between 50-60 grams of flour for this recipe if using a scale (chewier thinner cookie at 50 grams vs. a bit more body through the middle with 60 grams). I like both!

Note 2 on Puffiness: If the cookies come out of the oven puffier than you want them to be and don’t seem like they’ll sink down on their own, just pick up the pan and gently give it a few taps on the counter to deflate them a bit.

Note 3 on Bake Time: 10 minutes = more underbaked, 12 minutes = more golden browned.

Note 4 on Butter: The paper on the butter wrapper (where the amounts are marked) is often a bit crooked so just keep an eye on that to be sure you’re getting as close to 3 tablespoons as possible. If the paper is crooked, I will often just eyeball cutting the stick of butter in half and then cutting off one tablespoon to get the accurate 3 tablespoon measurement.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Bake
Cuisine: American

Keywords: small batch cookies, chocolate chip cookies, mini dessert