You can never have enough chocolate chip cookies and you can never bake enough of them. I used to search high and low for the perfect CCC recipe while experimenting with all the different ingredients to see what made the best difference. This is my one and only CCC recipe that I use and I don’t even bother glancing at another one anymore. It’s perfectly thick, chewy, and crispy, while maintaining the perfect amount of flavor. I’ve posted the recipe on here before, but I’ll post it again to make sure you don’t miss it. Just look how photogenic these cookies are! They’ve pleased everyone so far and I’ve baked them at least a dozen times!
These cookies go great with the snuggly weather, which I sure do miss. I’d gladly give up a week of sun for a week of overcast and rain. Good thing I’ll be going to Seattle next week with my boyfriend! That way, I get to soak in the lovely cold weather and cuddle with my love! Speaking of Seattle, does anyone have any places to recommend going besides my favorite cupcake shop, Trophy’s? I’d love to hear any suggestions! We’ll be going for 4 days, 3 nights and will be staying in downtown Seattle, so anywhere nearby is fair game!
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
- Refrigerate the dough for at least an hour. When it’s time, Preheat the oven to 325 degrees F (165 degrees C).
- Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.