2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Preheat the oven to 350 degrees F (176 degrees C). Grease cookie sheets or line with parchment paper.
In a medium bowl, sift together the flour, baking soda and salt; set aside.
In a large bowl, cream together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy.
Mix in the sifted ingredients until just blended.
Stir in the chocolate chips by hand using a wooden spoon.
For big, bakery style cookies, drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. For normal size cookies, drop cookie dough 1 tablespoon at a time, about 1-2 inches apart. I always opt for the smaller cookies because I get to eat more, which makes me feel better. I also like to use an actual tablespoon because the cookies are a little more uniform in size. I'm terrible at eyeballing it.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Makes about 18 large cookies or 32 normal sized.
From AllRecipes
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