Friday, July 1, 2016 

Today called for chocolate.  Any form of chocolate would do, but I had my heart set on cookies.  Chocolate chip cookies and these are the best.  This has become my go to recipe, because they bake perfectly every time.  They’re not little, skinny cookies, either, because that won’t do!  They’re perfect with plenty of chocolate chips in every bite.  I’ll probably have a couple and then a couple more, and that’s okay, because this day did call for chocolate, right?  🙂  Happy Friday everyone!  I hope your weekend is wonderful!

Chewy Chocolate Chip Cookies

Ingredients:

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted and slightly cooled

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips*

Preheat oven to 325 degrees.  Line cookie sheets with parchment paper.

Sift 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.  Mix in the sifted ingredients until just blended  Stir in the chocolate chips by hand using a wooden spoon.  If your butter was still hot when you added it your dough may be really wet at this point.  Let it rest at room temperature for a couple of minutes.

Place about 1/4 cup of dough onto cookie sheet (form the dough so it is a tall scoop, not wide).  Bake, reversing 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.

(Via The Girl Who Ate Everything)

*For the rest of my life, I may never use anything but Hershey’s Milk Chocolate Chips. 🙂  My baking time is more like 17-18 minutes, so do check and adjust accordingly.  Enjoy!

♥Tawnya