Chocolate Chip Cookies
PREP TIME
20m
COOK TIME
48m
TOTAL TIME
1h 8m
YIELD
18
INGREDIENTS
2 cups unbleached all-purpose flour
2 Tbl unbleached all-purpose flour
½ tsp baking soda
½ tsp salt
12 Tbs (1.5 sticks) unsalted butter, melted and cooled until just warm
1 C packed (7 ounces) dark brown sugar
½ C (3.5 ounces) granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 ½ cups semisweet chocolate chips
Optional Ingredients:
1 ½ cups sweetened flaked coconut
1 C toasted sliced almonds
INSTRUCTIONS
Adjust the oven rack to the center position and preheat oven to 325ºF.
Line your baking sheet with parchment paper or spray with nonstick spray
Whisk the Flour, baking soda, and salt together and set aside
Either by hand or electric mixer, mix butter and sugars until thoroughly blended
Beat in the egg, yolk, and vanilla until combined
Add dry ingredients slowly at low speed until just combined, add in chips
Roll 1/4 cup of dough into a ball. Hold the ball with fingertips in both hands and pull apart into two equal halves. Rotate the halves 90 degrees, and with the jagged halves facing up, join the halves together at the base again forming a single ball being sure not to smooth the ball uneven top surface. Place the dough balls on the baking sheets 2 1/2 inches apart.
Bake until light golden brown and outer edges just begin to harden and the centers are still soft and puffy. 15-18 minutes, rotate the baking sheets from front to back half way through cooking time. Cool the cookies on the sheets.
NOTES
If you like coconut you can add 1 1/2 cups sweetened flaked coconut and one cup toasted sliced almonds along with the chips.
About Chocolate Chip Cookies
Really thick chocolate chip cookies that are crispy on the outside and soft and gooey on the inside are ideal and I found them in this recipe. While not as high as my favorite cookies from Chip NYC, they will do.
