The BEST Chocolate Chip Cookies
I am not usually a cookie person.
I think I am more of a cakey dessert person so I rarely get a craving for cookies much less baking them. But today I wanted… No. I NEEDED some cookies. (I seem to need alot of desserts these days huh?) But not just any cookies. Chocolate chip cookies. Why? Because I am 52.6% melancholy and only chocolate chip would do. That’s why.
Ever since I saw them on my
foodie all around bestie’s blog, almost a year ago (dang has it really been that long?), I’ve had them on my must-bake-someday list and TODAY was the day! But since her instructions are… ahem… condensed, I also found the recipe on fellow TWDer, Erin’s blog too. I knew I couldn’t go wrong with a recipe that 2 of my favorite blog reads agree are the BEST chocolate chips cookies…
Side note: A little nifty trick that I got from above fbff. One of the biggest reason I am not a cookie baker is b/c it takes time to make and bake each cookie so she told me to bake up some and freeze the rest of the dough for a future cookie craving. So that’s what I did! I made all the dough balls, froze them on a parchment-lined shelf in my freezer until they were solid, then stored them in a ziplock freezer bag and put back in the freezer for another day. Easy peasy!
(Recipe from Dinner & Dessert | photos from me!)
Makes 18 large cookies (I made about 75 minis)
2 cups plus 2 tablespoons (10-5/8 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1-1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed (7 ounces) light or dark brown sugar (I used dark brown sugar)
1/2 cup (3-1/2 ounces) granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 to 1-1/2 cups semi-sweet chocolate chips (I used 1 cup semi-sweet)
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
[NOTES: I wanted to make mini cookies so I used my kitchen scale and weighed out 0.5oz dough balls.]
Bake until the cookies are light golden grown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.
[NOTES: I baked my minis for about 10 minutes.]
Husband rating: N/A
Wifey rating: A+
These were bite size, soft, chocolate gooey-ness and perfect for my craving. I am officially renaming these cookies Betcha-Can’t-Eat-Just-One-Of-Them Cookies or BCEJOOTC for short. HAHA