Chewy Chocolate Chip Cookies
Chewy chocolate chip cookies.
Makes 24- Store in an airtight container with a slice of sandwich bread.
2 cups +2 tablespoons of all-purpose flour
1/2 Teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup of granulated sugar
1 large egg + 1 large yolk
2 teaspoons vanilla extract
1 1/2 cups semi sweet chocolate chips
Adjust the oven rack to the middle position and heat oven to 325°F. Line 2 baking sheets with parchment paper.
Combine flour, baking soda, and salt in bowl.
Using stand mixer fitted with paddle, beat melted butter, Brown sugar, and granulated sugar on medium speed until smooth, about two minutes. Add egg, yolk, and vanilla, and beat until combined. Reduce speed to low and add flour mixture in three additions until just combined, scraping down the bowl as needed. Stir in chocolate chips by hand.
Roll dough into balls, space them to inches apart on prepared sheets.
Bake one sheet at a time, until edges are set and beginning to brown, but centres are still soft and puffy, 15 to 20 minutes. Rotate the sheet halfway through baking. Let cookies cool on sheet for 10 minutes before serving.
Tip: cookies are way more delicious if you’ve made them ahead of time and refrigerated the dough for up to two days! This allows all of the flavours to have time to work.
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