This is one of my favorite treats, day or night, on any
occasion. Enjoy with a cold glass of milk.
Chocolate Chip Cookies:
2 cups all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
2/3 cup granulated white sugar
2/3 cup firmly packed light brown sugar
1 large egg
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 1/4 cups semi-sweet chocolate chips
2 cups all purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
2/3 cup granulated white sugar
2/3 cup firmly packed light brown sugar
1 large egg
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
1 1/4 cups semi-sweet chocolate chips
Chocolate Chip Cookies:
1. Preheat oven to 350 degrees F (177 degrees C). Place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper.
1. Preheat oven to 350 degrees F (177 degrees C). Place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in the vanilla extract.
4. Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. Stir in the chocolate chips.
5. Form dough into balls, using 1/4 cup for each cookie. Place six balls of dough on each baking sheet. Gently flatten each ball of dough into a 2 1/2 inch round. Bake the cookies for about 15-17 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are light golden brown in color and just set. They will still seem a little soft but they will firm up as they cool. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
3. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in the vanilla extract.
4. Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed. Stir in the chocolate chips.
5. Form dough into balls, using 1/4 cup for each cookie. Place six balls of dough on each baking sheet. Gently flatten each ball of dough into a 2 1/2 inch round. Bake the cookies for about 15-17 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are light golden brown in color and just set. They will still seem a little soft but they will firm up as they cool. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Makes about 18 large cookies.
TIPS: Let the dough rest for 24-36 hours
Serve fresh and warm.
