Start by melting your butter and setting it aside to cool a bit.
Then mix up your dry ingredients
Measure out your sugars and then pour the melted butter over them.
After it’s mixed well, add in the eggs
and the vanilla. Yes, I just pour it like that. A little extra vanilla never hurt anyone!
Then in goes the flour mixture
Mix, mix, mix…
Once it’s mixed, in goes the chips. Add toasted nuts here if your little heart desires.
Here’s something interesting about the next step. From CI, ” Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Each half will have a jagged surface where it was ripped from the other; rotate each half up so the jagged surface faced the ceiling and press the halves back into one ball so that the top surface remains jagged. (The nooks and crannies you have created will give the baked cookies an attractive and somewhat rough, uneven appearance.) Place formed dough onto one of two parchment paper-lined cookie sheets, about 9 balls per sheet”
You got that? So it looks something like this:
Bake ’em up
And place on a cooling rack. I’ve learned you can underbake them by quite a bit because they set up well and get more crisp around the edges as they cool. So don’t wait for them to get browned, just set.
Eat at least one warm. Or two. Or lots.
This cookie is a perfectly chewy, bakery style chocolate chip cookie– crisp on the outside and soft in the center.
2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoon butter (1 1/2 sticks) melted and cooled until warm
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups semi-sweet or bittersweet chocolate chips
Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chocolate chips.
Take about 1/4 cup dough and form into a ball.* Break ball in half and place dough on cookie sheet with broken edge facing up. (Or just use a standard sized cookie scoop.) Bake until outer edges start to harden yet centers are still soft and puffy, 10-13 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.
*If for some reason your dough is too soft to form balls at this point, don’t add more flour. Just cover and place bowl in the fridge until dough firms.