I always make Shane cookies to bring to work with his lunch. Though he’d love for me to make chocolate crinkle cookies every week, I get bored easily and need some variety. That said, he likes his cookies basic so I can’t make anything too exotic. Since the last chocolate chip cookie recipe I tried wasn’t great, I decided to give another one a shot. This one yielded much better results! The cookies are crispy on the outside and chewy outside – very tasty!
Chocolate Chip Cookies
from Bride & Groom First and Forever, by Mary Barber and Sara Whiteford
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Preheat oven to 375F. Prepare cookie sheets (i.e. silpat, parchment paper, etc)
Combine flour, baking soda and salt in a small bowl. Set aside.
In the bowl of an electric mixer fitted with paddle attachment, combine butter and both sugars. Mix on medium speed until combined, about 20 seconds. Add egg and vanilla, beating for an additional 10 seconds. Switch mixer to low speed and gradually stir in dry ingredients just until incorporated. Stir in chocolate chips.
Drop rounded tablespoons of dough 2 inches apart onto prepared cookie sheets. Bake until the cookies are golden brown, 10 to 12 minutes (they will seem undone). Let the cookies cool on the baking sheets for 2 to 3 minutes, then transfer the cookies to wire racks and let cool completely.
Makes 24 cookies.