Chocolate chip cookies are a childhood (and adult) cookie staple. Everyone has their own opinions on how hard, chewy or chocolately they want their cookies to be. While I’m not someone who tries to impose my own (correct) views onto others (cough* cough*), I must insist that these are the best cookies around. I say this because I am not the only one who thinks so – the food blogosphere had this cookie recipe flying around years ago. But whenever I make these, they are quickly gobbled up by anyone who’s around! I think it’s time this cookie makes its big triumphant return! Holla back!
Now about these cookies – You can make these cookies big or small ( I made them super big!), and they are soft, chewy and u-n-r-e-a-l. With the holidays coming up, these are the perfect cookies to bake for friends, family, and your friendly neighborhood
Best Ever Chocolate Chip Cookies – Source: Sing for your supper
- 2 cups plus 2 tbsps all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 large egg + 1 egg yolk
- 1 1/2 cups semi-sweet chocolate chips
- Preheat oven to 325 ºF. Line baking sheet with parchment paper.
- Melt butter and set aside to cool.
- Sift together the flour, baking soda and salt. Set aside.
- Cream together the butter, white sugar and brown sugar until well blended.
- Beat in the vanilla, egg and egg yolk until light and creamy.
- Mix in the sifted ingredients until just blended.
- Stir in the chocolate chips with a wooden spoon
- Put 1/4 cup of cookie dough at a time on the cookie sheet (use less or more to make larger or smaller cookies)
- Bake for 15-17 minutes or until the edges are slightly golden brown (if you’re making smaller cookies, decrease the baking time to 10 minutes. Keep watch on your cookies!)
- Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Eat, share and enjoy!
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