Chocolate Chip Cookies for Adriana from Best of Bridge Comfort Food, is the perfect cookie recipe to kick off the holiday baking season.
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Ingredients
- 2 cups all-purpose flour 500 mL
- 1 tsp baking soda 5 mL
- Pinch salt
- 3⁄4 cup butter, softened 175 mL
- 3⁄4 cup packed light brown sugar 175 mL
- 1⁄2 cup granulated sugar 125 mL
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla 5 mL
- 1 ½ cups 50% or 60% dark chocolate chips 375 mL
Instructions
- Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- In a medium bowl, stir together flour, baking soda and salt.
- In a large bowl, using an electric mixer, beat butter to lighten and smooth out. Beat in brown sugar and granulated sugar until fluffy and well combined. Beat in egg, then beat in egg yolk and vanilla until smooth. Using a wooden spoon, stir in flour mixture until combined. Stir in chocolate chips until evenly distributed.
- Using a mini ice cream scoop or a rounded tablespoon (15 mL), drop dough onto prepared baking sheets, spacing cookies about 2 inches (5 cm) apart. Bake, one sheet at a time, for 8 to 10 minutes or until very light golden. Let cool on pans for 5 minutes before trying to remove them.
- Makes about 30 cookies.
Notes
- Tip: Before starting the recipe, put butter out on the counter to soften. If you need to soften it in the microwave, try not to melt it, as that will change the texture and look of the cookies.
- Tip: Mini chocolate chips will give you a chocolatier cookie.
- Tip: Using the mini ice cream scoop gives you cookies that are great for small hands. If you want bigger cookies, you will need to increase the baking time slightly.
- Tip: You can freeze these cookies for up to 1 month or keep them at room temperature for up to 5 days (they won’t last that long). To recreate that fresh-out-of-the-oven warmth, pop them in the microwave for about 15 seconds. You can also freeze the dough as described in the tip on page 221.
- Tip: Rotate your pan in the oven if you notice uneven baking among the cookies.
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