Easy Soft Chewy Chocolate Chip Cookies
I have a confession, I'm not one of those people who love chocolate. I have to be in the mood for it. Don't get me wrong, I love snickers, and Hersey bars with almonds. But just plain chocolate. Not so much. I remember being a child and going to Wendy's with my parents and having a softy for $1. I remember it was so huge. However, after two or three sips. I would typically give it to one of my siblings. I remember thinking to myself. Who don't they make other flavors for $1. (thankfully they do now) That also applied to plain and chocolate milk at school. All I wanted was strawberry milk. (sigh) As an adult I typically reach for all things caramel and/or strawberry. Yes, I'm one of those people who like strawberry caramel sundaes. However, I was in one of those moods for some super yummy chocolate chip cookies, and boy. This recipe did not disappoint. I opted to use the mini chocolate chips because I had them on hand and my family loved them. Our home smelled amazing, and these cookies were so yummy warm. (also had them cooled too). What I love about this recipe is that I was able to make the recipe without the assistance of my Kitchen Aid mixer which was a plus for me because cleanup was a breeze.
Recipe adapted from
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and slightly cooled
- Preheat the oven to 325 degrees F
- Line cookie sheets with parchment paper.
- Sift together dry ingridients (flour, baking soda and salt; set aside).
- In a medium size bowl, cream together the melted butter, brown and white sugar until mixed well.
- Beat in the egg, and egg yolk until light and vanilla.
- Mix in the sifted ingredients until just blended.
- Stir in the chocolate chips by hand using a wooden spoon.
- Roll a scant half-cup of dough into a ball. Place formed dough onto cookie sheet
- Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not over bake.
- Allow cookies to cool on sheets until able to lift without breaking. Transfer to a wire rack to cool.