This is the best chocolate chip cookie recipe I have come across! It bests all the others I have compiled over the years, and I have tried more than my share.
I have to give credit to fellow blogger bakememore.com for this wonderful discovery. Her website is beautiful, check it out.
When I worked over 11 years ago, a lady at work use to bring these chocolate chip cookies in for everyone, and they were delicious. But she was not one to share her recipes. Whenever we asked, she would say she just added 1/4 cup of flour extra to her recipe (which she said was a standard Choc Chip Cookie recipe) and that's all she did to make her cookies delicious. Well, I have tried adding the extra flour to every ccc recipe I have come across, and no that does not work. I even tried adding it to this recipe and it actually made the cookies drier, so don't add any extra flour to this recipe. Everyone loved her cookies and this recipe reminds of them. I have no idea if this is her recipe, but it rivals her's for sure.
I followed this recipe 99%. I don't melt the butter, I just whip it from room temp. Melting the butter was a step I always forget, so I don't even bother anymore. I take the butter out of the fridge a few hours before I am ready to make the cookies and it works out just fine. If I forget to take it out of the fridge, I microwave it a bit to soften it. Easy.
The one thing I have learned over the years with baking, buy good flour - none of that off-brand cheap stuff that has more fillers than flour. It makes a big difference. My flour of choice is Five Roses Unbleached Flour. They have it all over Michigan, I don't know about elsewhere.
I hope you enjoy this post. It is my first. I give credit to all my fellow bloggers because they have inspired me to take my passion for baking and share it!
Sooooooo Good Chocolate Chip Cookie
• 2 cups + 2 tbls (10 5/8 oz.) unbleached all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 12 tbsp (1½ sticks) unsalted butter
• 1 cup (7 oz.) packed light or dark brown sugar
• ½ cup (3 1/2 oz.)granulated sugar
• 1 large egg plus 1 egg yolk
• 2 teaspoons vanilla extract (optional – I use sometimes)
• 1 – 1½ cups chocolate chips (I use milk chocolate)
Adjust the oven racks to the upper-middle position and heat the oven to 325 °.
Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
Whip the butter, then add sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips.
Roll the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball, leaving the dough's uneven surface on top.
Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing about 1-2½ inches apart.
Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 13 to 15 minutes. Do not over-bake, they will continue baking after you take them out of the oven. Leave the cookies on the baking sheet about 10 minutes before transferring to a cooling rack and then a plate when completely cooled.
Yield: About 18 large cookies or 36 small scoop cookies.