Chocolate Chip Cookies

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Hi everyone! 

Can you believe it's October already?? Half of me really misses summer but the other half is SO excited for Christmas. For the past two years, just before Christmas Eve, I spend an entire day baking boxes of cookies for my friends and family. I choose some new cookie recipes that I want to try out and some of my favorite staple recipes- like these. Who doesn't love a great chewy chocolate chip cookie? This is one of my favorite recipes of all time. I always have some in my freezer ready to be made for any occasion. The edges come out perfectly crispy and the middle stays soft and chewy. 

I have found, like most other cookies, the amount of butter/flour/time in the refrigerator greatly affects the outcome. If you have any questions about how to get a cookie exactly how you want, feel free to ask me!

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INGREDIENTS:

3/4 (12 Tbsp) Cup salted butter, softened to room temperature 

3/4 Cup dark brown sugar, packed

1/2 Cup white sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cornstarch (Optional, leaves cookies softer for a longer period of time)

2+1/3 Cups All purpose flour

1 12oz (2 Cups) package Semi-sweet chocolate chips/chunks

any mix-ins if desired! 

 

DIRECTIONS: 

1. Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside. 

2. In a stand mixer or with an electric mixer, cream together softened butter and both sugars until combined. Slowly add egg, egg yolk and vanilla until incorporated,  scraping down the sides as needed.

3. In a separate bowl, mix together the flour, cornstarch, baking soda and salt until combined. Slowly add flour mixture into the wet mixture until completely combined. Finally, stir in chocolate chips and any other mix-ins you would like. The dough should be slightly sticky- not crumbly and not so sticky to the point where it sticks to your finger when touched. If that happens, add a little bit more flour. 

4. REFRIGERATE for at least 30 minutes! 

3. Then, with a small ice cream scoop or using a spoon, scoop about 1-2 tablespoon amount of dough onto your baking sheet about 2 inches apart and bake for 8-10 minutes or until edges are very light golden brown. Remove from the oven and let sit on the baking sheet for a few minutes before transferring to a wire rack to cool. The cookies should look a tiny bit underdone in the center. When you let them cool, they will solidify and taste AMAZING. Enjoy!

Note**If you prefer a thicker cookie, refrigerate or freeze the dough for 1 hour or up to 3 days. 

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