Soft and chewy chocolate chip cookies. I like all cookies but chewy warm chocolate chip cookies are my favorite. Since there is only two of us the recipe I posted is cut in half. Just double it if you want the full batch, the half batch will make about 1 1/2 dozen.
Ingredients
- 1 1/8 cup of all purpose flower
- 1/4 teaspoon of Baking Soda
- 1 stick of un-salted butter (room temperature)
- 1/4 cup of granulated sugar
- 1/2 cup of packed brown sugar
- 1/2 teaspoon of Kosher Salt
- 1 teaspoon of Vanilla Extract
- 1 large egg
- 1 cup of smi-sweet chocolate chips
Directions
- Preheat oven to 350°F with racks in the upper and lower third positions.
- In a small bowl, whisk together flour and baking soda; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes.
- Add salt, vanilla, and eggs; mix to combine.
- Reduce speed to low and gradually add flour mixture, mixing until just combined.
- Mix in chocolate chips.
Preparing to Bake
- Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
Baking
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
- Remove from oven, and let cool on baking sheet 1 to 2 minutes.
- Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
