Last week I was craving chocolate chip cookies like mad. I wanted a classic chocolate chip cookie, but I didn't feel like making the old Tollhouse recipe. So I tried this one. And I love how soft and chewy they were! We all know there's nothing like fresh cookies out of the oven, so make these when someone you love is around so you can both grab one while the chocolate chips are still melty. That's when they're the best. And don't forget the milk!
Chewy Chocolate Chip Cookies
2 cups + 2 Tbsp flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
1/2 cup sugar
1 egg plus 1 egg yolk
2 tsp vanilla extract
1 1/2 cups semi-sweet chocolate chips
Whisk dry ingredients together in a medium bowl; set aside. With electric mixer or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
Drop dough onto parchment-lined baking sheets. Bake, reversing position of cookie sheets halfway through until cookies are light golden brown and outer edges are just starting to harden but the centers are still soft and puffy (about 11-14 minutes). Do not overbake!
Cool cookies on sheets until able to lift without breaking. Transfer to wire rack to cool. Makes about 30 medium-sized cookies.
source: recipe from annie's eats, originally from Baking Illustrated