Chocolate chip cookies are a dessert staple, especially when eaten with a cold glass of milk. Milk and cookies is one of my favorite desserts (after ice cream of course) because it's super simple and super yummy. I definitely appreciated the simplicity of this recipe, especially after struggling with the chocolate profiteroles from a few weeks ago. It's incredible how a short list of basic ingredients, simply mixed together and baked, can make a delicious dessert.
I found this chocolate chip cookie recipe on Pinterest, which is a great resource for recipes and inspiration for decor, activities, and fashion. The cookie dough takes no more than 10 minutes to whip together and no more than 20 minutes to bake, making it a super easy recipe. I left my dough in the refrigerator overnight because keeping the dough in the fridge before baking is supposed to help prevent the dough from spreading in the oven.
The recipe said that the dough makes 24 large cookies. For some reason, I ended up making 21 extremely large cookies, which ended up spreading quite a bit, even after cooling the dough overnight. The cookies didn't really seem done after 15 minutes in the oven. They were still super soft to the touch and puffy, so I left the them in the oven for about five minutes extra. They honestly could've used even longer than that to finish baking. The results were a bit inconsistent from cookie to cookie, but I partly blame my cooking sheets for that because they're different sizes and different materials. Some cookies were a bit more cooked than others, and some are still extremely soft in the middle even after cooling. They still taste great though!
Ingredients:
2 3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1 1/4 cups lightly packed brown sugar
2 teaspoons vanilla
2 large eggs plus 1 eggs yolk, room temperature
2 cups (340 grams) semi sweet chocolate chips
Directions:
Preheat oven to 350 F. Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl combine the flour, baking soda baking powder, and salt.
In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
Add the eggs, one at a time, beating well after each addition. Add the vanilla.
Gradually beat in the flour mixture.
Stir in the chocolate chips.
Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.
Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.
Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
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