Everyone has their favorite, classic chocolate chip cookie recipe. Once you find a cookie recipe you love, it's hard to stray from that one and try new recipes. This has been my all-time favorite chocolate chip cookie recipe since my sister introduced the recipe to me years ago. I remember baking them with her in her tiny kitchen in Los Angeles back when I was in college. She was giving me baking pointers along the way. I still remember those tips today, like, don't overmix the dough, be precise with your measurements when you are baking. She was and still is a wonderful baker so I take her advice to heart.
I made these today and realized that I had blogged about the recipe a long time ago but I wasn't happy with the picture. Much happier with the pictures I took today in the natural light. And how cute are the plates that I got from Target?! I love the blue pattern for summer!
If you are still searching for the "ONE" chocolate chip recipe, bake these immediately. You as well as the people you are baking them for won't be disappointed. We are having friends over tonight and I'm thinking it's the perfect summer night to make ice cream cookie sandwiches for dessert! Vanilla ice cream sandwiched between two chocolate chip cookies! Sounds delish to me! Have a great weekend everyone!
Thick and Chewy Chocolate Chip Cookies
2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips
Preheat oven to 325°. Line your cookie sheet with parchment paper or a Silpat (which I use).
Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheet halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake. (the cookies will look slightly underbaked when you take them out)
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
This dough freezes very well. I wrap the dough in siran wrap and put the dough in a zip-loc freezer bag.
***Recipe from Baking Illustrated