I’m not a chocolate chip cookie fan, but I do like to make them for people. I really dislike recipes that say you have to chill the dough, but I have to confess this recipe was worth the chilling time. Great texture and flavor, and they disappeared. I’m glad I doubled the recipe although I’ll post as written. It says it serves 17, but I doubled this serving size and less than 17 people gobbled them up. I don’t think anyone would say a cookie is a serving size. Recipe courtesy of Crazy for Crust.
Ingredients: [‘unsalted butter’, ‘granulated sugar’, ‘light brown sugar’, ‘egg’, ‘vanilla extract’, ‘baking soda’, ‘salt’, ‘all-purpose flour’, ‘chocolate chips’]
Quantity of Ingredients: [“1/2 cup unsalted butter, melted “,”1/3 cup granulated sugar”,”1/2 cup light brown sugar, packed “,”1 large egg”,”1 teaspoon vanilla extract”,”1/2 teaspoon baking soda”,”1/2 teaspoon salt”,”1 1/2 cups all-purpose flour”,”1 1/2 cups chocolate chips (your choice semi-sweet or milk chocolate or white chocolate or a combination)”]
Number of Servings: 17
Steps: [‘Place melted butter in a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer).’, ‘Add granulated and brown sugars and mix on low speed until the mixture is smooth.’, ‘Mix in egg and vanilla extract and mix on medium speed until combined.’, ‘Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.’, “Line a cookie sheet with silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough over the cookie sheet. Spacing doesn’t matter because you’ll be chilling the dough. Cover with plastic wrap and chill for at least 2 hours. **I skipped all the parchment paper step and didn’t even put it in balls. I just covered my bowl with dough in it and left it until I was ready to bake. There was no way all that was fitting in the fridge, and it seemed like a hassle to me.”, “Preheat oven to 350. Line a 2nd sheet with parchment paper or a silicone baking mat. **I skipped all this too, and I didn’t find anything stuck to my pans because these are full of butter.”, ‘Remove the chilled cookie dough balls from the refrigerator and space them 2 inches apart on cookie sheets. Bake 2 tablespoon sized cookies for 11 to 15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets for at least 10 minutes before removing.’]