Rich Chocolate Chip Cookies
These chocolate chip cookies have a delicious “fudgy” texture!
I had a thought that just wouldn’t get out of my head: how would replacing some of the regular sugar with powdered sugar turn out for a chocolate chip cookie? Seeing as I had the ingredients on hand, I thought I would try it out.
I didn’t want to replace ALL of the sugar with powdered sugar, so I replaced half of it. I used light brown sugar, as well as the powdered sugar.
I was a little heavy-handed with the chocolate chips, but I had a weird amount left in a bag, so I wanted to use them all. I don’t think that’s a bad thing though.
These cookies turned out with almost a “fudgy” texture like a brownie, but without it being a chocolate-based dough! It was subtle, but that subtlety made these worth the experiment. These cookies have a rich flavor that seems to get even better over time, so I suggest waiting until they are cooled to try them. This is another recipe that I will be revisiting often.
Recipe:
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INGREDIENTS:
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup light brown sugar
- 1/2 cup powdered sugar
- 1 egg
- 1 tsp vanilla
- 1 2/3 cup semi-sweet chocolate chips
DIRECTIONS:
- Preheat the oven to 350 degrees.
- Line a cookie sheet with parchment paper
- Whisk together flour, baking soda, baking powder and salt; set aside.
- Cream together butter, brown sugar and powdered sugar until light and fluffy
- Add egg and vanilla, beating until combined.
- Stir in flour mixture and chocolate chips.
- Drop the dough by heaping tablespoons onto the prepared cookie sheet
- Bake for 10-12 minutes.
- Allow to cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely. Makes 12 cookies.
