My goal for 2016: one new recipe per month. Sounds easy, but here I am on the last day of January typing up my recipe for this month.
I have a battle each time I make cookies - to put them in the oven or not to. I'd be lying if I said all batches of cookies eventually make it in the oven. These chocolate chip cookies are the exception. I overdose after two dough cookies and in the oven they go. And then out comes the perfect chocolate chip cookies!
This cookie is the best chocolate chip cookie I've ever made. They are super soft, buttery, rich, and filled with chocolate in every bite. Happy baking and eating!
Ingredients
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter (at room temp)
½ cup white sugar
¼ cup packed dark brown sugar
1 teaspoon vanilla
1 egg
1 cup chocolate chips (I use Ghirardelli 60% bittersweet chocolate
chips)
Instructions
1.
Preheat the oven to 350 degrees. Set butter out to get to room temperature. In
a separate bowl mix the flour, baking soda, and salt.
2.
Cube the butter. Using an electric mixer (or stand mixer) beat the butter with
the sugars until creamy. Add the egg and the vanilla; Beat on low speed until
just incorporated.
3.
Add the flour mixture to the dough in 3-4 small doses. Beat until the flour is
just incorporated before adding more. DO NOT OVER-BEAT once flour is added. Add
the chocolate chips and mix on low for a few seconds.
4.
Scoop the dough into 18 balls and place on cookie sheets lined with parchment
paper. Bake for 9-10 minutes until the cookies are puffy and barely golden around
the edges. DO NOT OVER BAKE.
5.
Let them cool on the pan for 15-20 minutes before transferring to a cooling
rack. Do not immediately transfer to a cooling rack. The cookies will be too
soft and are easily squished.
6.
Enjoy!
