I've discovered the very best chocolate chip cookies recipe EVER. And by discovered, I mean, I have searched for years, until this recipe, and I will now, rest, in knowing that I have indeed found, precisely what I want. So without further adieu, as requested, I give you all, the best chocolate chip cooke recipe ever!!!! big thanks to my friend, mike, for sharing his momma's recipe with me : )
MAKES 1 1/2 DOZEN 3-INCH COOKIES
These truly chewy chocolate chip cookies are delicious served warm from the oven or cooled. To ensure a chewy texture, leave the cookies on the cookie sheet to cool. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe. In addition to chips, you can flavor the dough with one cup of nuts, raisins, or shredded coconut.
INGREDIENTS
- 2 1/8cups bleached all-purpose flour (about 10 1/2 ounces)
- 1/2teaspoon table salt
- 1/2teaspoon baking soda
- 12tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
- 1cup brown sugar (light or dark), 7 ounces
- 1/2cup granulated sugar (3 1/2 ounces)
- 1large egg
- 1large egg yolk
- 2teaspoons vanilla extract
- 1 - 2cups chocolate chips or chunks (semi or bittersweet)
INSTRUCTIONS
1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
3. Place heaping teaspoon-fuls of dough onto one of two parchment paper-lined 20-by-14-inch lipless cookie sheets, about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)
4. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container
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