Chewy Chocolate Chip Cookies
{yield: 12 cookies}
1 cup all-purpose flour
½ tsp. baking soda
¼ tsp. Kosher salt
½ cup packed light brown sugar
¼ cup granulated sugar
5 tbsp. unsalted butter, melted and cooled
1 large egg
1 ½ tsp. vanilla extract
1 cup semisweet chocolate chips
Preheat your oven to 350 degrees and line a baking sheet (you will only need one because its a half batch of cookies!) with parchment paper. In a small bowl, whisk together the flour, baking soda and salt together, then set aside.
In a separate bowl, add the brown sugar, granulated sugar and melted butter and whisk until combined. Add the egg and vanilla extract and mix until smooth. Carefully add the flour mixture to the wet ingredients and fold together until a soft dough forms. The last step is to add in the cup of chocolate chips!
Using a 2 tablespoon cookie scoop, scoop balls of dough and place them on the parchment lined cookie sheet leaving 2 inches of space.
Bake for 10 to 12 minutes (make sure to rotate the sheet halfway through) or until the edges are a light golden brown. Let the cookies cool slightly on the sheet before transferring to a wire rack.
These fast and super yummy chewy chocolate chip cookies will stay fresh for 3 to 4 days if placed in an air tight container, but mine never seem to last that long....
Source
"The Complete Cooking for Two Cookbook" by America's Test Kitchen
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