My latest best-ever chocolate chip cookies which has a few tricks going on in it. So just follow the recipe (and give the dough an overnight chill before baking it off). These are chewy centered but not cakey, and the edges are perfect. The next day they are still perfect: not soggy, cakey or hard. Find amazing unsalted butter, milk chocolate and pure vanilla for this blue-ribbon winner. I use milk chocolate chips or a combo of milk and semi-sweet chocolate and a combo of chips and chunks!
1 cup unsalted butter, softened
1 1/3 cup brown sugar, firmly packed
2 tablespoons white sugar
1 egg yolk
2 ½ teaspoons pure vanilla extract
2 ¼ cups all-purpose flour
¾ teaspoon baking soda
3/8 teaspoon salt
1 ½ cups milk chocolate chips
In a mixer bowl, on slow speed, cream the butter with the brown and white sugar until well-blended about 2 minutes, scraping sides and bottom of bowl often. Add in egg, yolk and vanilla and blend well. Fold in the flour, baking soda, salt and chocolate chips and blend well.
Gather together and wrap up in parchment paper and place in a Ziplock bag. Refrigerate overnight.
To bake, let dough warm up an hour or two.
Stack two baking sheets together. Line the top one with parchment paper. Preheat the oven to 365 F (or 350 F). Scoop dough into slightly larger than walnut-size. Roll in your hands and then twist to break in half. Smoosh or smash the two halves together back into one cookie. Place on baking sheet. Bake until gently browned, 14-16 minutes.
Makes 3-4 dozen, depending on size
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