This is a great standby recipe for chocolate chip cookies! They’re hearty and great for when you want a low-maintenance way to impress your guests! The only thing I would change would be to add more salt. I’d either add an extra 1/2 tsp. or I would omit the extra salt all together and just use salted butter. With that tiny change these cookies will be well balanced and extra deeeelicious!
2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. unsalted butter, melted and slightly cooled (or use salted butter and omit the extra 1/2 tsp of salt)
1 c. packed brown sugar
1/2 c. white sugar
1 tbsp. vanilla extract (yup!)
1 egg yolk
2 c. semisweet chocolate chips
Melt butter and let it sit to cool.
Preheat your oven to 325° and line two cookie sheets with parchment paper.
Sift the flour, baking soda and salt into a bowl and set it aside.
In a bowl or mixer, cream the butter and sugars. Beat in the egg, egg yolk and vanilla until light and creamy. Add the sifted dry ingredients and mix until just blended. Mix in chocolate chips by hand.
Gather a ball of cookie dough in your hand that’s about 1/2 cup. Split it into two balls and place them on your cookie sheets with the chips facing up (jagged edges). Make them a little taller than they are wide. Bake, turning your cookie sheets halfway through, for 11-14 minutes. The cookies should be golden brown and edges should start to harden while the centers are still soft and puffy. Do not overtake. Cool cookies on baking sheets until you can lift them without breaking them.
Pour yourself a large glass of milk and get to dunkin’!
Recipe Brought to you by The Girl Who Ate Everything.
* Spread the yummm when you follow me on Pinterest.