Amazing Chocolate Chip Cookies
Amazing Chocolate Chip Cookies
If a crunchy cookie is what you prefer, then these won’t be so amazing to you! But if perfectly soft, chewy chocolate chip cookies are what floats your boat, then these are for you! You don’t even have to wait for the butter to soften, this recipe calls for melted butter, so you can go make them right now!
Ingredients
- 3/4 cup Butter Melted
- 1 cup Packed Brown sugar
- 1/2 Sugar
- 2 Eggs 1 large egg, and 1 egg yolk
- 3 tsp Vanilla
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Semi sweet chocolate chips
- 1/2 cup Milk chocolate chips
- 2 cups Flour
Instructions
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Preheat oven to 325
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In a bowl, combine flour, baking soda, and salt. Stir to combine.
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In a large mixing bowl, stir together the melted butter, brown sugar, and sugar. ( I use a hand mixer)
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Add in in egg and egg yolk, and vanilla. Mix until its golden. you’ll see what I mean.
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Add in flour mixture and stir well, making sure dry ingredients are completely mixed in.
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This is IMPORTANT!
Let dough rest for 20 minutes. The butter needs time to soak up the flour. Don't rush this step.
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After the 20 minute rest time, stir in chocolate chips. Place dough in the refrigerator for 10 minutes. After 10 minutes, roll dough into golf ball sized balls (I use a 2 inch cookie scoop) and place on a cookie sheet sprayed with nonstick spray or lined with a Silpat mat. 12 balls should fit on the sheet. Store in refrigerator between batches.
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Cook for 13-15 minutes. You do NOT want them fully cooked. They’ll be barely cooked and golden at the edges. Instinct will tell you to cook them longer, DON’T! Remove from oven and let sit on the sheet for 5 minutes. When timer is up, remove from sheet and place onto a cookie cooling rack or your counter lined with parchment paper (that’s what I do).
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When completely cooled (they don’t fall apart when you pick them up), store in a large Tupperware style container. I find this keeps them softer, longer.
