So if you’re like me, all you want to do in this weather is nest; be cozy at home with family & friends, in comfy clothes, cooking and BAKING! And the ultimate classic baking item? Chocolate chip cookies! It’s taken me years to get the recipe down to an exact science to make the perfect cookie but I think I’ve finally achieved it! Normally I’d be super protective of this recipe (hence the title of this post) but I’ve decided to share it with you because that’s what this whole blog thing is all about, right?!
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter MELTED, this is different from the normal CCC recipe but trust me it makes a difference)
1 cup brown sugar
1/2 cup white sugar
1 tablespoon good vanilla extract
1 egg (room temp)
1 egg yolk (room temp)
2 cups chocolate chips
1. Preheat the oven to 325. Grease cookie sheets or line with parchment paper or silicone baking mats.
2. Sift together the dry ingredients and set aside.
3. In your mixer cream together the melted butter, brown sugar and white sugar. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. If you have some time to kill, put the bowl in the fridge for about half an hour, this will make the dough much easier to handle and a more uniform sized cookie. Drop cookie dough in small spoonfuls onto cookie sheets. Cookies should be about 3 inches apart, they will spread a little bit.
4. Bake for 15 to 17 minutes, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. If by some crazy chance the cookies don’t get eaten all in one sitting, put them in Tupperware or a ziploc bag with a piece of bread. The cookies take the moisture from the bread and the next day they will be as moist and chewy as ever and the bread will be like dry toast. Pour yourself a glass of milk and dunk away!