It's an easy recipe, fast enough to whip up for the holidays. Part of what makes this cookie so delectable is that half of the chocolate chips are melted and added to the batter along with the unmelted ones. It's like what chef Paul Prudhomme practiced with the concept of layering the same taste in a dish.
A note about melting chocolate: Remember to use dry utensils. Even a tiny amount of water can cause the chocolate to stiffen and not melt properly. We can't have that, now can we? :)
If you want to make clean up faster and easier, think about lining your baking sheet with parchment paper.
Note: You might want to do one cookie as a test cookie to see how long it takes your oven to get to the puffy stage, usually 9 to 10 minutes in most cases. But take the time and do the test because your cookie size may differ from the recipe. It's always worth the effort to do a test when it comes to chocolate. Everyone has a personal preference of how they want the cookie to taste and the texture.
Want a new cookie recipe for Christmas? This one may just become your family's new holiday tradition!
Read on for the recipe:
