I don’t know about you but I’m always trying new chocolate chip cookie recipes to find the absolute best combination of flour, sugar, butter and chocolate chips to get that gooey soft center but a slight crisp on the outside. I always come back to this recipe and think that there are two things that are key to making the perfect cookie. The first, is to refrigerate the dough (at least for a couple hours, but I normally do this overnight). The second, is to use a cookie dough scoop when forming the cookies. I know this last one might seem random, but it makes the process of forming the cookies easy, mess free, and leaves the perfect texture to the dough balls that results in that slight crisp when baked. Double (or triple this recipe) and stash some cookies in the freezer for later, or eat them all at once (maybe that only happens at our house???).
Chocolate Chip Cookies
1 1/2 (12 Tbsp) sticks unsalted butter, room temperature
1 cup brown sugar
1/2 cup granulated sugar
1 egg, plus 1 egg yolk
2 teaspoons vanilla extract
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips
1. Cream together the butter and the sugars. Beat in the egg, egg yolk and vanilla, until combined.
2. Add the dry ingredients and mix until just incorporated. Stir in the chips.
3. Cover the dough with plastic wrap and refrigerate at least a couple hours.
4. When ready to bake, preheat the oven to 325 degrees. Line two baking sheets with either parchment paper or Silpat baking mats.
5. Form the cookies using a cookie scoop (approximately 1/4 cup of dough), and place the balls on the prepared baking sheets.
6. Bake until light golden brown, 16-18 minutes. I error on the side of undercooked – a soft gooey center is the way to my heart.
7. Once baked, let cool slightly on the baking sheet before removing with a spatula.
8. Pour yourself a glass of milk, grab one or two (or five) cookies, and enjoy!