You might be thinking: Really? Another chocolate chip cookie recipe from another food blogger? Can’t she be a little more original? And I respond: yes, yes and no.Yes: it’s another chocolate chip cookie but they’re not fancy with coconut or nuts, butterscotch or peanut butter. They are simple, reliable and delicious every time. Yes: I am another food blogger in a sea of online food recipe sites; thanks for stopping by! No: Sometimes returning and learning to perfect classic recipes is as original as trying to add all the extra fixings!
Source: Baking Illustrated
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
12 T. unsalted butter, melted and cooled
1 cup packed, light brown sugar
1/2 cup white sugar
1 egg, plus 1 egg yolk
2 tsp. vanilla extract
1- 1 1/2 cups chocolate chips
Preheat oven to 325 and line baking sheets with parchment paper
- Whisk baking soda, salt, flour together in a medium bowl, set aside
- With an electric mixer, mix butter and sugars until thoroughly blended. Beat in egg, yolk and vanilla until combined. Add dry ingredients gradually. Switch from electric mixer to spatula or wooden spoon at this point. Fold in chocolate chips.
- Use 1/4 measuring cup to roll out cookie dough. Scoop dough using the measuring cup and place on prepared baking sheets.
- Bake until cookies lightly brown on the edges but centers are still soft, 13-16 minutes. Rotate baking sheets front to back (and top to bottom, if necessary), halfway through baking. Cool on baking sheet.