Averie's Chocolate Chip Cookies (milk chocolate) and Bakery-Style Chocolate Chip Cookies (semisweet chocolate) for my nieces and for work on the last day of January but since I already knew what those recipes tasted like and because I had baked them on January 31 to take into work February 1, I didn't eat any. (Hold, please, while I straighten my halo.). Resisting was initially harder than I thought because what was better than a warm chocolate chip cookie 10 minutes out of the oven? That's right, nothing. Except I couldn't eat any when I baked them because January had hours left to go at that time and I hadn't gone into sugar-deprivation mode for eternity only to blow it on the last day. So I didn't. The next day when I brought the cookies into work, it was February and technically I could have had one then but since they weren't 10 minutes out of the oven, I resisted. I wanted to make the next time I had sugar worth my while.
1 cup brown sugar
2 teaspoons vanilla
1 1/2 cups graham cracker crumbs
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
- In the bowl of a stand mixer, cream together butter and sugar until creamy and no butter lumps remain.
- Blend in the vanilla and egg until well combined.
- In a separate bowl, combine the graham cracker crumbs, flour, baking soda and salt. Gradually add to the butter mixture until just combined.
- Stir in the chocolate chips with a wooden spoon. Portion out dough into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 350 degrees F and line baking sheets with parchment paper.
- Evenly space frozen dough balls on baking sheet and bake for 7-10 minutes or until edges are golden brown and middles no longer look raw or shiny. Do not overbake.
- Transfer cookies to wire rack and let cool completely.