Bob's Chocolate Chip Cookies (Cake-ies)
Time tested recipe results in semi-sweet cookies that are more cake-like than hard cookie. I have always preferred cookies that are soft and cake-like with less sugary sweetness and the eggs add protein. Try them, I am sure you will like them.
Time tested recipe results in semi-sweet cookies that are more cake-like than hard cookie. I have always preferred cookies that are soft and cake-like with less sugary sweetness and the eggs add protein. Try them, I am sure you will like them.
- Carbohydrate 15.9119799798116 g
- Cholesterol 48.6877500082515 mg
- Fat 11.4733307769953 g
- Fiber 0.57558895631945 g
- Protein 1.87006639940126 g
- Saturated Fat 6.9340138986059 g
- Serving Size 1 1 Serving (39g)
- Sodium 72.0378857874862 mg
- Sugar 15.3363910234921 g
- Trans Fat 0.850074803376177 g
- Calories 169 calories
Step-by-step
- In a large bowl combine melted butter, granulated sugar, brown sugar, vanilla and eggs. Mix well, beating in eggs until smooth. Combine flour, baking soda, salt in a separate bowl then mix into the large bowl until the batter is a smooth creamy texture. Stir in the chocolate chips.
- Place rounded tablespoon amounts onto a ungreased cookie sheet or preferrably a baking stone. Bake at 350F for about 8 to 10 minutes until the tops are nicely brown and a toothpick inserted into a cookie comes out clean (avoid chocolate chips with this test). Avoid overbaking or burning the cookie bottoms by watching the last few minutes of the baking.
- Allow to cool before moving or eating. Caution chocolate chips can be very hot when first removed from the oven. The mix should make at least 24 large or 50 small cookies.
- Enjoy.
Standard ingredient lists provide exact measurements but fail to reveal how components interact under thermal stress. Three eggs operating alongside two and two-thirds cups of flour create a heavy structural matrix that traps moisture during baking, producing a domed, tender crumb rather than a flat, crisp disc. Understanding this balance helps when altering batch sizes to match specific needs.
Scaling Batches Up or Down
Dividing or multiplying this formula requires careful attention to the egg count, since fractional eggs are difficult to measure accurately. Halving the recipe yields twenty-five smaller portions but leaves an awkward requirement of one and one-half eggs; beat three eggs thoroughly in a separate small vessel and weigh the total mass on a digital scale to divide it precisely by half. Conversely, doubling the ingredients creates enough dough for one hundred pieces, which demands mixing in batches to prevent motor strain in standard stand mixers.
Equipment and Thermal Management
Baking stones distribute thermal energy more evenly than thin metal cookie sheets, preventing premature burning on the bottoms while the centers remain underbaked. Space rounded tablespoon portions at least two inches apart to allow proper heat circulation through the dense dough. Monitor the oven closely during the final two minutes of the eight to ten minute window at 350 degrees Fahrenheit, removing the pan immediately when a toothpick inserted away from the chocolate chips emerges clean.
