Wednesday, February 23, 2011

Chocolate Chip Cookies

 I have been searching for the best chocolate chip cookie recipe and this one might be it. The flavor is perfect and it's the right amount of chocolate chips, which means yum! My only problem was that the cookies spread, so I read up on how to prevent that from happening. Next time I'll use a cooled cookie sheet (a hot one makes them spread faster) or I'll shape the dough balls on the cookie sheet and refrigerate it for 10 minutes or so before putting it in the oven. Regardless of the thinness of the cookie, these were wonderful; the perfect combination of chewy and crispy. I sent them with Hubby to work since it's snowing and the boys will probably stay in the office for the most part tonight. Cops love cookies!
Chocolate Chip Cookies
*From Sing For Your Supper

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), melted and slightly cooled
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 1/2 cups semi-sweet chocolate chips
Preheat the oven to 325º. Sift flour, baking soda, and salt together and set aside.
Cream together the melted butter, brown sugar, and white sugar until light and fluffy.
Blend in vanilla extract, egg, and egg yolk until fully incorporated. Mix in the sifted ingredients until just mixed.
Stir in chocolate chips with a wooden spoon.
Line a baking sheet with parchment paper or a Silpat. Roll teaspoon-sized balls out onto the baking sheet. (At this point, a quick 10 minutes in the fridge should stop the cookies from spreading). Bake for 10 minutes. Cool for 2 minutes on the baking sheet, then transfer to a wire rack to finish cooling. Enjoy!

No comments:

Post a Comment