Monday, November 28, 2011

Chocolate Chip Cookies

Is there such a thing as a bad chocolate chip cookie? 
I don’t think so; whether chewy, chunky, soft, crunchy, packed with either tiny or large morsels of bittersweet chocolate chips, there’s always someone that prefers it that way. So just grab yourself a glass of milk and enjoy.

2 cups unbleached all-purpose flour
½  teaspoon baking soda
½  teaspoon salt
1 ½  sticks unsalted butter, melted and cooled (12 tablespoons)
1 cup packed light or dark brown sugar
½  cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 ½ cups semisweet chocolate chips

* I used both white & brown sugar because it helps to create a chewier cookie with a beautiful golden brown color
* For a chewier or thicker cookie: let the dough chill for one to two hours before baking

  1. Preheat Oven 325 degrees
  2. Line baking sheets with parchment paper or spray with non stick cooking spray
  3. Whisk the flour, baking soda, and salt together in a medium bowl; set aside
  4. Mix the butter and sugars thoroughly and Beat in the egg, yolk, and vanilla
  5. Add the dry ingredients and beat at low speed until everything is combined
  6. Stir in the chips
  7. Roll ¼ cup of the dough into a ball
  8. Place formed dough balls 2 ½ inches apart on a prepared baking sheet
  9. Bake 15-18 minutes, until the cookies are light brown and the edges start to harden & the centers are still soft
  10. Cool the cookies on the sheets.
  11. Transfer to cooling rack  

Thank goodness for my mixer
melted butter, cooled

1 egg and 1 yolk

gradually add to sugar mixture

Mix all dry ingredients together 

add your dry ingredients, chocolate chips & mix thoroughly

you can either let it chill or get ready to drop on your cookie sheet

I used a small cookie scoop for 1 batch and rolled the others into small rounds

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