Yaya's Chocolate Chip Cookies
Yaya’s Chocolate Chip Cookies
Let me start by saying this recipe originally came from my Mom who I’ve hailed as the world’s best cook. She rarely ever uses recipes and somehow comes up with the most spectacular dishes. She can literally turn a pantry full of processed ingredients into something so fresh and fill of flavor. For as long as I can remember she’s always had dinner on the table promptly at 5:30pm every night and it was always delicious. Or I guess I should say I’m sure it was delicious - as a child I never appreciated just how good of a cook she is.
As I’ve gotten older I’ve inherited a little bit of her knack for cooking and really enjoy it. I certainly can’t say there’s hasn’t been duds along the way but my husband and family rarely resort to take out! Feeding people is how I show my love and the best compliment I could ever receive is someone asking for seconds.
So, back to this chocolate chip cookie recipe. I’ve made it probably 1,000 times over the years and depending on the season sometimes I change the ingredients. In the Fall I do pumpkin and white chocolate chips, in the winter I do white chocolate chips and cranberries and around the holidays I use white chocolate chip peppermint chunks - no matter the additions, the base recipe is always the same and it’s always delicious.
Hopefully you enjoy with with your family and friends as well! I’d love for you to share in the comments below if you’ve made them and how much you love them! Happy baking!
2 sticks salted butter
1 cup sugar
1 cup brown sugar
1 tablespoon vanilla extract
1/2 teaspoon Salt
1 teaspoon Baking Soda
3 cups flour
1 cup original malted milk
3 teaspoons water
2 cups milk chocolate chips
Preheat the oven to 350.
In a large mixing bow beat together 2 sticks of butter (if the butter is not room temperature pop it in the microwave for 20-30 seconds to soften) and 2 eggs.. Add sugar, brown sugar and vanilla extract and beat again. In a separate bowl combine flour, salt, baking soda and malted milk. Slowly add the dry ingredients to the wet ingredients. Be sure to add a little at a time to keep flour from flying all over the kitchen! Once all the ingredients are incorporated you will see that the dough is a little dry. Now it’s time to add the water. Beat again until the water is fully incorporated in the dough. Next, add the milk chocolate chips and mix them into the dough with a large spoon.
Use a large spoon to scoop out the dough for each cookie and place it on a cookie sheet. Each cookie should be about 2 tablespoons of dough (this amount of dough helps with a little trick once the cookies are baked). I can usually fit 6 cookies on a sheet. Bake cookies for 10-12 minutes or until the bottoms are golden brown. The center will look a tiny bit gooey but that’s what you want. In my oven, the cookies are usually ready at 12 minutes. Once the cookies are done, transfer them to foil and use the tips of your fingers to gently smush the cookies inward starting from the outside of the cookie. (there’s a video of this process saved to my Instagram Highlights under Yaya’s Chocolate Chip Cookie Recipe. My Instagram handle is @annieroseclothes - be sure to follow me!) This creates a thick, soft center and allows for crispy peaks. This is the secret to soft centers and crispy edges! The cookies will need to cool for about 10 minutes before they’re ready to eat.
This recipe yields 22-24 cookies.