Tuesday, January 24, 2012

Thick, Chewy Chocolate Chip Cookies

These are exactly what I want in a cookie. Sweet, but not way too sweet, and soft and chewy in the middle. The perfect chocolate chip cookies. I use salted butter and don't add salt. This recipe only makes 10-12, so you may want to double it.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
3/4 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cup semisweet chocolate chips

Cream sugars and butter. Mix in the rest of the dry ingredients, besides the chocolate chips. Once it's all mixed well, add chocolate chips. Chill for at least an hour in the fridge. (I cheat and do 15 minutes in the freezer.) Grease a cookie sheet (or line with parchment paper). Scoop about 1/4 cup of dough, roll into a ball in your hands, and place on cookie sheet, about 3 inches apart. Bake at 325 for 15-20 minutes. (I've found 18 minutes to be the perfect time.) Let cool on cookie sheet for a few minutes, then move to cooling racks. Enjoy!

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