|Perfect Chocolate Chip Cookies|
In my mind, there is nothing yummier than a perfect, soft chocolate chip cookie. This particular chocolate chip cookie recipe is a little different because it uses melted butter, which is rare, but certainly convenient if you don’t want to wait for your butter to get to room temperature.
I got this recipe off of my cousin Tonya’s blog, Bakerlady. The original recipe is from America’s Test Kitchen. It is tried and true.
2 cups plus 2 tablespoons all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp/1½ sticks unsalted butter, melted and cooled
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1½ cup semisweet chocolate chips
Preheat the oven to 325°. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.
In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 or 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beater as needed.
Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips until incorporated.
Roll a scant 1/4 of dough into a ball and break the ball in half and smush back together with the jagged sides up. See illustration on Bakerlady’s site for how to shape the cookies.
Lay dough jagged side up on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies, rotating sheets top to bottom and back to front halfway thru baking, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes.
Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.