Without fail, two to three times a week, my boyfriend asks me to make these delicious chocolate chip cookies. This recipe is the first recipe I have found that makes the perfect chocolate chip cookies! I have finally mastered just the right amount of time to keep them in the oven so that they are slightly lighter (like I like them) and a bit crispy on the edges (like Tyronne likes them). If you are going to be heading to a holiday party, or need a dessert to bring over to your families house, give these babies a try!
Here is what you will need:
1 1/4 cups (6 1/2 oz./200 g) unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick/4 oz./125 g) unsalted butter, at room temperature
1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
6 Tbs. (3 oz./90 g) granulated sugar
1 large egg
1 tsp. vanilla extract
2 1/2 cups (15 oz./470 g) semisweet chocolate chips (I like to use Mini- Chocolate chips! I think they make the cookies taste better)
Preheat the oven to 350°F.
In a bowl, mix together the flour, baking soda and salt. In a large bowl, beat the butter, brown sugar and granulated sugar until smooth, for about 2 minutes. Add the egg and vanilla and mix until blended. Slowly add the flour mixture and mix just until incorporated. Switch to a wooden spoon and stir in the chocolate chips. Using a small ice cream scoop or tablespoon (I use a Tablespoon measuring spoon), drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches apart.
Bake the cookies, 1 sheet at a time, for 9 and a half minutes (if you like them slightly lighter like me). If you prefer them to be a bit more brown and crispy, keep them in for 10-11 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. This makes about 20-25 cookies.
I have also put red and green M&M’s in this batter for a more festive look, so feel free to do that as well! Let me know if you give them a try!