Sue’s Two-Chip Chocolate Chip Cookies: A Simple and Delicious Recipe
Chocolate chip cookies are a timeless classic, loved by people of all ages. But sometimes, the thought of measuring out a dozen ingredients and dirtying every bowl in your kitchen can be daunting. That’s where Sue’s Two-Chip Chocolate Chip Cookies come in! This recipe simplifies the process, using just a handful of readily available ingredients and focusing on the essentials for a truly satisfying cookie. The “two-chip” concept isn’t literal; it refers to the *type* of chocolate chips used – typically semi-sweet and milk chocolate. This combination creates a perfect balance of richness and sweetness that makes these cookies irresistible. This recipe delivers a soft, chewy, and perfectly chocolatey cookie every time.
Why You’ll Love This Recipe
* **Simple and Quick:** This recipe requires minimal ingredients and preparation time, making it perfect for a spontaneous baking session or when you’re craving a sweet treat. Forget complex techniques and lengthy chilling times; these cookies are ready in under 30 minutes.
* **Deliciously Chewy:** The key to these cookies’ chewy texture lies in the combination of melted butter and brown sugar. This creates a moist and tender dough that bakes into perfectly soft cookies.
* **Customizable:** While the recipe calls for semi-sweet and milk chocolate chips, you can easily customize it to your liking. Try using dark chocolate chips, white chocolate chips, nuts, or even dried fruit.
* **Crowd-Pleaser:** These cookies are always a hit with family and friends. Their classic flavor and satisfying texture make them the perfect treat for any occasion.
* **Beginner-Friendly:** If you’re new to baking, this recipe is a great place to start. The instructions are clear and concise, and the results are guaranteed to impress.
Ingredients You’ll Need
Before you begin, gather the following ingredients:
* 1/2 cup (1 stick) unsalted butter, melted
* 1/2 cup granulated sugar
* 1/2 cup packed light brown sugar
* 1 large egg
* 1 teaspoon vanilla extract
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup semi-sweet chocolate chips
* 1/2 cup milk chocolate chips
**Ingredient Notes:**
* **Butter:** Using melted butter is crucial for achieving the chewy texture we’re aiming for. Make sure the butter is cooled slightly after melting, so it doesn’t cook the egg.
* **Sugars:** The combination of granulated and brown sugar creates a balanced sweetness and contributes to the cookies’ soft texture. Brown sugar also adds a hint of molasses flavor.
* **Flour:** All-purpose flour is the standard for most cookie recipes. Be careful not to over-measure the flour, as this can result in dry cookies. Spoon the flour into your measuring cup and level it off with a knife.
* **Chocolate Chips:** Feel free to adjust the ratio of semi-sweet and milk chocolate chips to your liking. You can also substitute other types of chocolate chips, such as dark chocolate or white chocolate.
Equipment You’ll Need
* Large mixing bowl
* Measuring cups and spoons
* Whisk or electric mixer
* Baking sheet
* Parchment paper or silicone baking mat
* Cookie scoop (optional)
Step-by-Step Instructions
Now, let’s get baking! Follow these simple steps to create your own batch of Sue’s Two-Chip Chocolate Chip Cookies:
**Step 1: Preheat Oven and Prepare Baking Sheet**
* Preheat your oven to 375°F (190°C).
* Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup easier.
**Step 2: Cream Butter and Sugars**
* In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar.
* Whisk or use an electric mixer to cream the ingredients together until light and fluffy. This usually takes about 2-3 minutes. Creaming the butter and sugars incorporates air into the dough, which contributes to the cookies’ light and airy texture.
**Step 3: Add Egg and Vanilla**
* Add the egg and vanilla extract to the bowl.
* Mix until well combined. Be careful not to over-mix at this stage, as this can develop the gluten in the flour and result in tough cookies.
**Step 4: Combine Dry Ingredients**
* In a separate bowl, whisk together the flour, baking soda, and salt.
* This ensures that the baking soda and salt are evenly distributed throughout the flour.
**Step 5: Gradually Add Dry Ingredients to Wet Ingredients**
* Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
* Be careful not to over-mix. Over-mixing will develop the gluten in the flour, resulting in tough cookies. Stop mixing as soon as the flour is incorporated.
**Step 6: Stir in Chocolate Chips**
* Stir in the semi-sweet and milk chocolate chips until evenly distributed throughout the dough.
**Step 7: Scoop and Bake**
* Use a cookie scoop or a spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
* Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
* The baking time may vary depending on your oven, so keep a close eye on the cookies.
**Step 8: Cool and Enjoy**
* Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
* Enjoy your freshly baked Sue’s Two-Chip Chocolate Chip Cookies!
Tips for Perfect Cookies
* **Don’t Overbake:** Overbaked cookies will be dry and crumbly. Bake the cookies until the edges are golden brown and the centers are still slightly soft. They will continue to firm up as they cool.
* **Use Room Temperature Ingredients:** While the butter is melted, the egg mixes best at room temperature. This ensures that they emulsify properly, creating a smooth and consistent dough.
* **Measure Flour Accurately:** Over-measuring flour is a common mistake that can lead to dry cookies. Use the spoon and level method to measure your flour accurately.
* **Chill the Dough (Optional):** For even thicker cookies, you can chill the dough for at least 30 minutes before baking. This will also help to prevent the cookies from spreading too much.
* **Add a Pinch of Sea Salt:** A sprinkle of sea salt on top of the baked cookies enhances the flavor and adds a touch of sophistication.
* **Use High-Quality Chocolate Chips:** The quality of your chocolate chips will directly impact the flavor of your cookies. Use high-quality chocolate chips for the best results.
* **Store Properly:** Store cooled cookies in an airtight container at room temperature for up to 3 days.
Variations and Substitutions
* **Different Chocolate Chips:** Experiment with different types of chocolate chips, such as dark chocolate, white chocolate, or even peanut butter chips.
* **Nuts:** Add 1/2 cup of chopped nuts, such as walnuts, pecans, or almonds, to the dough for added texture and flavor.
* **Dried Fruit:** Add 1/2 cup of dried fruit, such as raisins, cranberries, or cherries, to the dough for a chewy and fruity twist.
* **Spices:** Add a pinch of cinnamon, nutmeg, or cardamom to the dough for a warm and comforting flavor.
* **Gluten-Free:** Substitute all-purpose flour with a gluten-free all-purpose flour blend.
* **Vegan:** Substitute the butter with vegan butter, the egg with an egg replacer, and use vegan chocolate chips.
Serving Suggestions
* Enjoy these cookies warm with a glass of milk or a cup of coffee.
* Serve them as a dessert at your next party or gathering.
* Pack them in your lunchbox for a sweet treat during the day.
* Give them as a homemade gift to friends and family.
* Crumble them over ice cream or yogurt for a delicious topping.
Nutritional Information (Approximate)
(Per Cookie)
* Calories: 150-200
* Fat: 8-12g
* Saturated Fat: 5-8g
* Cholesterol: 20-30mg
* Sodium: 50-70mg
* Carbohydrates: 20-25g
* Sugar: 12-15g
* Protein: 1-2g
**Note:** Nutritional information is approximate and may vary depending on the specific ingredients used.
Frequently Asked Questions (FAQ)
**Q: Can I use salted butter instead of unsalted butter?**
A: Yes, you can use salted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
**Q: Can I freeze the cookie dough?**
A: Yes, you can freeze the cookie dough for up to 3 months. Scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer them to a freezer bag or container. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.
**Q: Why are my cookies flat?**
A: Flat cookies can be caused by several factors, including using melted butter that is too warm, over-mixing the dough, or not using enough flour. Make sure the butter is cooled slightly after melting, avoid over-mixing, and measure your flour accurately.
**Q: Why are my cookies dry?**
A: Dry cookies are often caused by overbaking or using too much flour. Bake the cookies until the edges are golden brown and the centers are still slightly soft. Make sure to measure your flour accurately.
**Q: Can I make these cookies without an electric mixer?**
A: Yes, you can make these cookies by hand using a whisk. It will take a little more effort, but the results will be just as delicious.
**Q: How do I prevent my cookies from spreading too much?**
A: Chilling the dough before baking can help to prevent the cookies from spreading too much. You can also try using a slightly higher oven temperature.
**Q: What if I don’t have brown sugar?**
A: You can make your own brown sugar by mixing 1 cup of granulated sugar with 1 tablespoon of molasses.
Conclusion
Sue’s Two-Chip Chocolate Chip Cookies are a testament to the fact that simple recipes can be incredibly delicious. With minimal ingredients and easy-to-follow instructions, you can whip up a batch of these soft, chewy, and perfectly chocolatey cookies in no time. Whether you’re a seasoned baker or a beginner, this recipe is sure to become a new favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy the irresistible taste of homemade chocolate chip cookies!