Chocolate Chip Cookies, round 2
These chocolate chip cookies are perfect - even more so than these delicious cookies that I made a year ago, I think. My mom introduced me to the recipe, and we’ve both enjoyed making these for our family and friends on a number of occasions - they are simply too good not to share with the people we love. I highly recommend that you give them a try! I know that my search for the “perfect” chocolate chip cookie recipe has ended here.
I like to use Ghirardelli milk chocolate baking chips for this recipe. The chocolate is delicious, and their large size seems to suit these bigger cookies. I also recommend using a large cookie scoop (3-4 tablespoons; I purchased mine on Amazon for about $10) for easily shaped and evenly sized balls of cookie dough.
Adapted from allrecipes.com
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
Preheat the oven to 325˚F. I use a non-stick baking sheet, but I do not grease the sheet because these cookies contain so much butter. (The original recipe calls for a greased or parchment-lined sheet, however.)
In a mixing bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the flour, baking soda, and salt until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. (It’s important to take the cookies out of the oven before they are entirely done, as they will continue to bake as they cool.) Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.