I came across Emeril Lagasse’s Recipe for Warm Chocolate Chip Cookies with Vanilla Milk. I trust Emeril Recipes so it was worth trying for me. This recipe is different from the one I developed for chocolate chip cookies. The biggest differences are the amount of butter and browning the butter. The other big difference is that it is suggested that you use candy bar chocolate instead of chocolate chips…..I did change a few things based on what I had at home. The other change was the size of the cookies…Emeril says to portion the cookie balls at 2 ounces. I thought that was too much cookie for one serving so I cut the cookie ball size to one ounce.

See photo below.

The 4 bigger cookies are from 2 ounce cookie balls and the smaller ones are from one ounce cookie balls. Do whatever size cookie you want.

I got around 5 large cookies and at least 29 small cookies. If I did all small cookies that would have made at least 39 cookies. I do note that these cookies came out too soft and too gooey for me warm………Or maybe that is how my oven works after getting it fixed????……..and maybe you might prefer soft and gooey? ……I also didn’t make the vanilla milk suggested for dunking cookies.

I will say this recipe makes around 39 cookies

8 oz. unsalted butter

1 teaspoon vanilla extract

4 oz turbino sugar

4 oz dark brown sugar’

2 oz white sugar

2 eggs

12 oz bread flour

1 teaspoon baking soda

1 teaspoon sea salt flakes

6 oz milk chocolate candy bar broke into 1/2 inch squares

6 oz preferably dark chocolate bar broke into 1/2 inch squares (I used 6 oz, 60% chocolate chips)

sea salt flakes

Directions

Put a sauce pan on medium heat and add the butter. Cook till it browns and put to the side and let cool down to room temperature.

In a large bowl add the three sugars and then add the butter. Mix. Next add the vanilla, and eggs. Mix well. Next add the flour, baking soda, salt. Mix well. Then add the chocolate and mix well.

Roll this dough into two logs. You can bake in one hour or let sit over night in the refrigerator. But if you let it go over night the dough will need to sit out a bit to warm up because it will be too hard to roll into balls.

When ready to bake-

Preheat oven to 350 degrees F.

Decide if you want 2 ounce balls for BIG cookies or one ounce balls for smaller cookies. Then go well spaced on a parchment lined sheet pan.

For small cookies they need 5 minutes (NOT DONE YET) on middle rack or 7 minutes for big cookies. NOW YOU NEED TO SPRINKLE THEM WITH SEA SALT AND PUT THEM BACK IN THE OVEN…….

For really soft melty cookies small cookies only need 4 or 5 more minutes and larger cookies need 5-6 minutes.

If you don’t want such soft cookies leave the cookies in a few minutes more till they look slightly browned.

A Special THANKS!!!!!!!! To Emeril Lagasse for sharing such a GREAT Recipe so I could do what I got here!