October Recipe - Chocolate Chip Cookies
A few years ago, I went on a search for the perfect chocolate chip cookie. The recipe below from Love from the Oven follows the Ghirardelli chocolate chip cookie instructions but notes two important steps that make all the difference for an extremely soft cookie. You must melt the butter and then allow it to cool versus just softening the butter. After the dough is ready you must give it time to chill. Christi from Love from the Oven notes that it helps develop the flavor and prevent the cookies from overspreading. It takes some planning and patients, but I promise it is worth it. Enjoy!

Chocolate Chip Cookies
Makes 28 to 34 cookies.
Ingredients
3/4 cups butter
1/3 cup granulated sugar
2/3 cup brown sugar
1 egg at room temperature
1 egg yolk at room temperature
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 bag semi-sweet chocolate chips (approximately 10-12 oz depending on brand)
Instructions
Melt the Butter. In a saucepan, melt butter over low heat, then set aside to cool for at least five minutes.
Prepare wet ingredient. In a large mixing bowl, combined cooled butter with both types of sugar and beat with an electric mixer for two minutes. Then add egg and yolk, one at a time, mixing after each addition. Add in vanilla and mix until combined.
Prepare dry ingredients. In a separate bowl, combine flour, baking soda and salt. Mix well. Add half of the dry ingredients to the wet ingredients, and stir by hand to combine. Add remaining dry ingredients, and stir to combine, but do not overmix. Fold in chocolate chips, stirring until just mixed in.
Chill the dough. Tightly cover the dough and chill in the refrigerator for at least one hour, and up to 24 hours.
Bake the Cookies. After the dough has been chilled, preheat the over to 375 degrees F. Scoop and drop dough onto an un-greased cookie sheet. Dough should be approximately 1 to 1 1/2 Tablespoons. Bake for 8 to 10 minutes or until the edges just start to brown. Remove from the oven and allow to cool on baking sheet for 2 minutes, then transfer to a wire cooling rack to finish cooling.
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