Cookies

Ultimate Chocolate Chip Cookies

Ultimate Chocolate Chip Cookies


  • Servings: 18
  • Difficulty: easy
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If you haven’t guessed by now, I have a sweet tooth. While I don’t stock my house full of sweets, there are those rare occasions where a small section of my pantry is dedicated to treats that are just for me. Helping my parents to bake was something that my younger sister and I loved to do as children. She and I would often help our dad to make muffins; specifically, blueberry. When our mother baked, she would make carrot and orange, cream cheese filled muffins, and two kinds of cookies; peanut butter for me, and chocolate chip for my sister. The scents that would flow through our house, were warm and inviting; just like that of a sunny day. Now that I have little people of my own, I hope they too, will enjoy baking with me, as much as I did with my parents. ***DISCLAIMER: THIS IS NOT MY RECIPE. CREDIT GOES TO TASTY.CO***

Ingredients

½ c (100 g) sugar

¾ c (165 g) brown sugar, packed

1 tsp salt

½ c (115 g) unsalted butter, melted

1 egg

1 ¼ c (155 g) all-purpose flour

½ tsp baking soda

whole milk, to drink, optional


Directions

Preheat oven to 350. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.

Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.

Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.

Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.

Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.

Bake for 12-15 minutes, or until the edges have started to barely brown.

Cool completely, and serve yourself a glass of milk. ENJOY!

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