Recipe of the Week: Perfect Chocolate Chip Cookies

As we come upon Memorial Day, I was inspired to post about the most patriotic, American recipes I could think of. There was Apple Hand Pies, Ultimate Cheeseburgers (I couldn’t choose which one!), and these Chocolate Chip Cookies.

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Ultimately I chose these because I have always struggled with making chocolate chip cookies. Mine always spread across the pan like a chocolate-chip cookie lake or begin to caramelize instead of puff up and become deliciously gooey. My sister has an amazing recipe for Chocolate Chip Cookies using Pudding Mix, but when I found this recipe on Sally’s Baking Addiction, I just knew I had to share! I suggest checking out her picture-guided post if you have inept cookie skills like me, but for those of you who have previously mastered these lovely morsels, please just vow to make these in the near future!

*Side note: It’s totally killing me that I can’t make these delicious things until I move to Cali in a few weeks! Needless to say be on the lookout for a food-for-all post after the move!

 

Sally’s Baking Addiction – Chewy Chocolate Chunk Cookies

Ingredients

  • 2 and 1/4 cup all-purpose flour, spoon & leveled
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, melted
  • 3/4 cup light brown sugar, loosely packed
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk*
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips or chocolate chunks

Instructions

  1. Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
  2. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
  3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  4. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. Do not bake longer than 12 minutes. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
All photos and recipe by Sally’s Baking Addiction

 

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Recipe of the Week: Perfect Chocolate Chip Cookies

As we come upon Memorial Day, I was inspired to post about the most patriotic, American recipes I could think of. There was Apple Hand Pies, Ultimate Cheeseburgers (I couldn’t choose which one!), and these Chocolate Chip Cookies.

a

Ultimately I chose these because I have always struggled with making chocolate chip cookies. Mine always spread across the pan like a chocolate-chip cookie lake or begin to caramelize instead of puff up and become deliciously gooey. My sister has an amazing recipe for Chocolate Chip Cookies using Pudding Mix, but when I found this recipe on Sally’s Baking Addiction, I just knew I had to share! I suggest checking out her picture-guided post if you have inept cookie skills like me, but for those of you who have previously mastered these lovely morsels, please just vow to make these in the near future!

*Side note: It’s totally killing me that I can’t make these delicious things until I move to Cali in a few weeks! Needless to say be on the lookout for a food-for-all post after the move!

 

Sally’s Baking Addiction – Chewy Chocolate Chunk Cookies

Ingredients

  • 2 and 1/4 cup all-purpose flour, spoon & leveled
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, melted
  • 3/4 cup light brown sugar, loosely packed
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk*
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips or chocolate chunks

Instructions

  1. Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
  2. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
  3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  4. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. Do not bake longer than 12 minutes. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
All photos and recipe by Sally’s Baking Addiction

 

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