Wednesday, August 31, 2011
Chocolate chip cookie heaven
Seriously, this has got to be the best recipe for chocolate chip cookies ever. I don't know where I found it, but I've been using it for about 4 years and they are perfectly puffy,round,not too sweet, and soft in the middle. They look like they came straight out of an expensive bakery, and when you stack them all pretty in a cellophane bag tied with ribbon they make the perfect gift.(i will warn you...get rid of them! fast! unless you can afford the extra two thousand calories.)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips (sometimes I use milk chocolate or white chocolate and I always try to by the Ghiradelli chips...they're the best.)
The perfect cookie blue print:
Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper.
Mix together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy.(really get it mixed and creamy...it makes a difference)
Mix in the sifted ingredients until just blended.
Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough by ice cream scoop onto the prepared cookie sheets.*it makes them all uniform and perfectly round*
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Or, eat them super hot right out of the oven with a cold glass of milk....YUM!