Sunday, October 3, 2010

Chocolate Chip Cookies

I have used the same Toll House Cookie recipe forever. Until now, with the discovery of this recipe. Make this recipe in double batches, or as I did last time, triple the recipe and freeze cookie dough balls. The result was fabulous and anytime we wanted a few cookies, a trip to the freezer to load-up the cookie sheet was all I needed to do. 
This truly is the perfect

Chocolate Chip Cookie

2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips

Adjust oven racks to upper and lower-middle positions.  Preheat oven 325°.  Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl.  With electric mixer, mix butter and sugars until thoroughly combined.  Beat in egg, yolk, and vanilla until combined.  Add dry ingredients and beat at low-speed just until combined.  Stir in chocolate chips.

 Drop dough by approximately 1/4 cup size balls onto cookie sheets, spacing 3" apart. Bake, reversing the position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes).  Do not overbake.
 Cool cookies on sheets until able to lift without breaking. 
Transfer to a wire rack to cool. 

credit for this recipe goes out to
with the exception of a few wordage changes.

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