Let's face it - the most popular cookie out there is chocolate chip, and due to it's everlasting presence in our homes, it seems like everyone and their brother has a different recipe on how to make them. I've tried them all and do consider myself a chocolate chip aficionado. I've made them crunchy, dense, thin, thick, small, big and consequently, I've hated almost every batch I've ever made because they've all ended up "just okay", and that's not good enough in my book. That is until I found this recipe. It's everything in a chocolate chip cookie I could ask for - they're chewy, they're soft, the edges are crispy. Every time I've made these they've turned out. Every time I've had them at events and gatherings people want the recipe. You'll never ever again need to search for the holy grail of chocolate chip cookie recipes because it's right here.
The Last Chocolate Chip Recipe You'll Ever Need
What You'll Need:
-2 c. all-purpose flour
-1/2 tsp. baking soda
-1/2 tsp. salt
-3/4 c. unsalted butter, melted
-1 c. packed brown sugar
-1/2 c. white sugar
-1 tbsp. vanilla extract
-1 egg
-1 egg yolk
-1 1/2 c. semisweet chocolate chips (more or less, depending on your tastes)
What You'll Do:
1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1 tablespoon at a time onto the prepared cookie sheets, leaving a couple inches in between.
5. Bake 10 to 12 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
The key to these cookies is to not over bake. Usually when I first take them out of the oven, the centers still look a little undercooked but it's just because they're so hot. Once they cool, they are perfection and everything is cooked through nicely.
The original recipe does yield a good amount of cookies, but I like to double it because these go fast - especially among the chocolate fiends. So go make some, and if you're like me and have no self-control, you might want to dig out your bigger-sized jeans while you're at it!
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