Small Batch Doubletree Chocolate Chip Cookies

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Brown sugar

  3 tbsp or 27g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Vanilla extract

  ¼ tsp or 1g

• Lemon juice

  Raw

  ⅛ tsp or 0.6g

• Wheat flour

  White, cake, enriched

  ½ cup unsifted, dipped or 69g

• Quick oats

  Cereals, quaker, dry

  2 tbsp or 10g

• Baking soda

  Leavening agents

  ¼ tsp or 1g

• Salt

  Table

  ⅛ tsp or 0.8g

• Cinnamon

  Spices, ground

  ⅛ tsp or 0.3g

• Chips Semi-Sweet Chocolate

  Toll House

  2 oz or 57g

Directions

1. Heat oven to 300 F (150 C).
2. Cream butter, sugar, and brown sugar in a medium-sized bowl with a hand mixer until completely mixed.
3. Add egg yolk, vanilla, and lemon juice and mix until light and fluffy, about 1 minute.
4. Add flour, oats, baking soda, salt, and cinnamon and mix until ingredients are just incorporated. Don't overmix.
5. Stir in the chocolate chips and nuts.
6. Portion dough with a medium-sized cookie scoop (or use a large tablespoon) onto a baking sheet lined with parchment paper or silpat about 2-inches apart.
7. Bake for 16-18 minutes, or until edges are golden brown and center is still soft.
8. Remove from oven and cool on baking sheet for 5 minutes. Transfer cookies to a wire rack to cool completely.
9. Recipe by: Joanie Zisk (source: https://onedishkitchen.com/doubletree-cookie-recipe/)

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