As you may or may not know, I'm probably the biggest Chocolate Chip Cookie fan ever, seriously! I always make sure to have semi-sweetened chocolate chips on hand at all times.  I never know when that craving will hit, but when it does I'll be in the kitchen trying out a new recipe.  I'm trying to find that perfect balance between chewy & soft & chocolaty.

One technique I have learned for any chocolate chip cookie recipe is you need to let the dough chill for at minimum 2 hours but best 24 hours.  Who am I kidding though? 24 hours rarely happens for me.

3 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp salt
2 sticks (1 cup) unsalted butter, melted & cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 tsp vanilla
2 1/2 cups semisweet chocolate chips

*Preheat oven to 375 degrees F.  Line 2 large baking sheets with parchment paper.

Whisk together flour, baking soda, and salt in a small bowl, set aside.

Beat together butter and sugars in a large mixing bowl with paddle attachment on high speed until pale and fluffy, 2 to 3 minutes.  Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tbsp of it plus the remaining 2 whole eggs to the butter mixture, beating with mixer until creamy, about 1 minute.  Beat in vanilla.  Reduce speed to low and mix flour mixture until just blended, then stir in chips.

Chill for 2 hours (if you can't wait the 24 hours like me).  Take out of refrigerator let sit for 20 minutes to soften up for easier scooping.  Scoop 1/4 cup dough for each cookie, arranging mounds 3 inches apart, on 2- baking sheets.  

Bake, 1 sheet at a time, until golden, 12-15 minutes.  Transfer cookies to a rack to cool completely and place next sheet in the oven.  Continue making cookies in same manner using cooled baking sheets.   

*wait to preheat oven if chilling the dough. 

recipe from epicurious 

No comments