Seriously, though, who doesn’t love a chocolate chip cookie?!
There’s actually a ton that goes into figuring out the perfect chocolate chip cookie.
Is it a fully loaded chocolate chip cookie with extra things like nuts or dried fruit? Or is it going to be a chocoholics dream with different kinds of chocolate in it?
Is it going to be a thick and chewy cookie? Or is it is going to be thin and crispy?
See what I’m saying!? A ton of different variables!
These are a combination of all of those questions with a thick, chewy, and totally loaded-up chocolate chip cookie!
For this recipe, I added more brown sugar than white sugar to really make sure my cookie was extra chewy, as well as adding an extra egg yolk for more richness!
If you want this cookie to be a little bit thinner, you can just use a smaller cookie scoop and press the cookies flatter!
I know that the typical temperature for cookie baking is 350 degrees, but I found that the bottom of my cookies was browning faster than the top and some were even burning!!! No one wants a burnt cookie! No one!
So 325 was kind of the magic number to help the cookies be fully cooked, with a soft center and no burnt edges!
2 cups of flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 stick of butter
1 egg, plus one egg yolk
3/4 cup of brown sugar, packed
1/4 cup of sugar
2 teaspoons of vanilla
3/4 cup of milk chocolate chips
1/4 of semisweet chocolate chips
Preheat oven to 325 degrees.
In the bowl of a stand mixer, add the room temperature butter. Turn the speed on medium to start whipping the butter up.
Then, add both sugars to the butter and mix on medium speed, until fully incorporated and the mixture is light and fluffy.
Add in the egg and egg yolk one at a time, making sure the first egg is fully incorporated before adding the egg yolk.
While the butter is creaming, combine flour, baking powder, and salt. Whisk together.
After the eggs have been mixed in, add the vanilla.
Slowly begin to add in the dry mixture.
Once the dry mixture is almost fully added, add in the chocolate chips.
Take a medium cookie scoop and place large dollops of cookie dough onto a parchment paper-lined baking sheet.
Top cookies with a few extra chocolate chips and bake for about 15 minutes.
As the cookies cool, sprinkle with a little bit of flaky sea salt.
Enjoy with a large glass of milk.
Seriously, my mouth is watering as I write this recipe! I love all the jazz and excitement of cakes and cupcakes but sometimes, all you need is a delicious, chewy, chocolatey cookie!
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