These Chocolate Parfait Cookies are rich, buttery, dense and loaded with chocolate chips. So amazing and a nice change from your regular chocolate chip cookie.
It’s me, the cookie addict, at it again with another amazing cookie recipe for you today.
Apparently there is a cute little lodge located just outside of Fredoni, Arizona called Jacob Lake Inn that has an amazing bakery. I’ve never been there nor had I even heard of it until I came across this recipe for Chocolate Parfait Cookies.Have any of you ever been to Jacob Lake Inn? From what I’ve read about it, they supposedly have the best cookies.
I guess the packed parking lot, the lines of people waiting to buy their cookies, and all the people sitting outside on the benches eating their cookies is a dead give away that this bakery knows what they’re doing. As soon as I saw these cookies, I knew I had to make them. To say we all liked them, might be a bit of an understatement. . . we all went a little bonkers over them and couldn’t stop eating them. Every time I’ve made them, they disappear.
You guys, they’re so good. They’ve got like this velvety texture. I know, that seems kind of weird for a chocolate chip cookie but it works and they’re fabulous. Forgive me for sounding like Marsha Brady, but these cookies are dreamy!
We like them on the softer side, so I don’t let the edges or bottoms get very golden, but if you want a tiny bit of crunch, then cook them until the bottoms are golden brown. The tops don’t brown up on these cookies and they will look underbaked on top when you take them out of the oven.
Oh heaven help me, I want to go make them again, like now!
- 1 cup butter
- 1½ cups sugar
- 1 egg
- 1 tablespoon vanilla
- 2 cups Guittard milk chocolate chips ( or Ghirardelli)
- 2½ cups flour
- 1 teaspoon salt
Preheat oven to 350 degrees. Line your cookie sheets with a silpat mat or parchment paper.
Cream the butter and sugar. Add the egg and vanilla and mix till combined.
Add the flour and salt, mix well, then mix in the chocolate chips.
Scoop into balls (about 2 tablespoons or golf ball size). Bake for 9 to 10 minutes (bottoms will barely be golden but the top will not brown). Let cool on cookie sheet for a few minutes before transferring to a wire rack.
Make sure you use Guittard (or Ghiradelli) milk chocolate chips. They're bigger than other brands of milk chocolate chips and you definitely want the bigger chips in these cookies.
There is NO brown sugar and NO baking powder or soda in these cookies. . . just didn't want you to think it's a typo.
I have played around with the baking times for these cookies. I've baked them where the bottoms were a deep golden brown. I've baked them where the bottoms were just barely golden on the edges, but still fairly light on the bottom and finally, where the bottoms were not golden at all. Everyone's opinions are different about how soft or crunchy cookies should be, but we love these best when the bottoms aren't golden brown at all. Second choice would the batches where the edges just barely are golden brown. Play around with the baking time. Maybe bake one pan longer than the other and see which you like better. Just remember the tops do not brown up on these cookies.
BE SURE AND PIN THIS TO YOUR PINTEREST BOARDS SO YOU CAN MAKE IT LATER!
Recipe Source: Baked in Arizona