One requirement of mine for good chocolate chip cookies is that they must be soft and chewy. Anything hard and crunchy will just not do. This easy recipe fits both criteria.
This recipe is a bit on the smaller side. I’m used to chocolate chip cookie recipes that give you at least 3 – 4 dozen cookies. This one produced 26 cookies in total.
I’m not against a small batch of cookies at all. It’s only an issue for me since I have a bonafide cookie monster in my house.
My husband can clear out cookies like nobody’s business. So needless to say these didn’t last us through a complete weekend.
Besides the fact that these were both soft and chewy, I loved that they were loaded with chocolate chips. The recipe calls for just as many chocolate chips as the bigger cookie recipes call for.
Mine turned out a little bit flatter than I would have liked but I think it had to do with all of this heat and humidity we’re having lately. Next time I’ll pop the dough in the fridge for about an hour before I scoop them out and bake them.
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temp
- 1 cup brown sugar
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
- Preheat oven to 325 degrees. Line cookie sheets with parchment paper and set aside.
- Sift together the flour, baking soda and salt, set aside.
- Cream together the butter, brown sugar and granulated sugar until smooth. Beat in the vanilla, egg, and egg yolk until combined.
- Gradually add in your flour mixture and mix until combined. Stir in the chocolate chips.
- Drop by tablespoon or with a medium cookie scoop onto baking sheets about 2 inches apart.
- Bake for around 11 minutes or until edges start to brown.
- Cool on wire racks.
From The Girl Who Ate Everything.
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