CRISPY CHEWY CHOCOLATE CHIP COOKIES

CRISPY CHEWY CHOCOLATE CHIP COOKIES

Who doesn’t love a good chocolate chip cookie? This recipe has been making the rounds on the internet and for good reason – they are AWESOME! This was the first time I made this recipe for my friend Brian who LOVES cookies and milk. These cookies are definitely blog worthy. They had a little crisp on the edges and stayed soft in the center.

As always with cookies, you can scoop and freeze the cookies until you’re ready to bake them.  You can bake them straight from the freezer, adding a few minutes to your baking time.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

1. Preheat the oven to 325°F. Grease cookie sheets.

2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.

5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Here is the final product -- Perfect Chewy Chocolate Chip Cookies. I would share them, but they are long gone.