Description
Indulge in the rich chocolatey goodness of these chewy chocolate chip cookies, perfect for sharing and customizable to your taste.
Ingredients
- 2-1/4 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 cup packed dark brown sugar
- 1/2 cup white sugar
- 1 Tbsp vanilla extract
- 1 egg + 1 yolk, room temperature
- 2-3 cups mini or regular semisweet chocolate chips (or 1 cup each semisweet, peanut butter, and white chocolate chips)
Instructions
- Sift together the flour, baking soda, and salt in a bowl; set aside.
- Cream the melted butter, dark brown sugar, and white sugar until blended, about 1-2 minutes.
- Beat in the vanilla extract, egg, and additional egg yolk until the mixture is light and creamy.
- Gradually mix in the dry ingredients in three batches until just blended.
- Fold in the chocolate chips by hand for even distribution.
- Roll about 2 tablespoons of dough into balls and arrange on a plate or tray.
- Cover the dough tightly and chill in the refrigerator for at least 2 hours, ideally overnight.
- Preheat the oven to 375°F (190°C) and line cookie sheets with baking mats.
- Place cookie dough balls on the prepared sheets, spacing them about 2 inches apart.
- Bake for about 8 minutes, or until edges are barely golden.
- Cool on baking sheets for 10 minutes before transferring to wire racks.
Notes
Store cookies in an airtight container for up to 1 week, or freeze for up to 3 months. Consider adding a slice of bread to keep them soft.