They’re uncomplicated. They’re buttery. They taste fantastic freshly baked AND a few days later. Introducing…the chocolate chip cookies of your dreams! Crispy edges give way to soft centers. No cakey textures allowed- these melt in your mouth.
It’s Thanksgiving weekend, and what better way to enjoy the time off work than to make some cookies? I just spent an entire morning baking- pumpkin pies, chocolate pecan bars, mini pumpkin cheesecakes, and fresh whipped cream are all done! I also made a batch of these to live up to my promise of weekly, amazing cookies.
*Makes 2 dozen average cookies, or 3 dozen smaller ones
1 c. butter, softened or melted and cooled
1 c. brown sugar
1/2 c. sugar
1 T. vanilla
1 egg plus 1 yolk
2 1/4 c. flour
1 t. baking soda
1/2 t. salt
2 c. semi-sweet chocolate chips
In the bowl of a stand mixer, cream together butter and sugars until well blended, ~1-2 minutes. Beat in vanilla, egg, and egg yolk, scraping down bowl as needed, until fully incorporated. Mix in flour, soda, and salt until just blended. Mix in the chips for a few seconds.
Cover dough tightly and chill for 30 min. in fridge, or overnight (I’ll be honest, I shape my dough balls & freeze for 15 min. while my oven pre-heats!).
When ready to back, pre-heat oven to 375 F. Line cookie sheets with silicone baking mats or parchment paper and set aside. Roll dough into 1-inch balls and place on cookie sheet about 2 inches apart. Bake for 8-10 min or until edges are barely golden. The cookies will look under-baked (see below for picture), but will firm as they cool. Let them cool on baking sheets for 10 min before transferring to wire racks to cool completely. Store at room temperature in an airtight container for up to a week, if they last that long!
Source: The Spiffy Cookie