Chocolate Chip Cookies
Emphasis on the chocolate.
Ingredients
1 cup granulated sugar
1½ cup packed brown sugar
2 tsp kosher salt
1 cup melted, unsalted butter
2 eggs
2 tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking soda
18 oz semi-sweet chocolate chips
Instructions
In a large mixing bowl, mix the granulated sugar, brown sugar, salt, and butter until well mixed with no clumps.
Add the egg and vanilla extract and mix until the the dough falls off of a spoon in ribbons.
Using a sifter, add the flour and baking soda. Fold the flour into the mixture just enough so that the flour is well-incorporated. Overmixing will result in cookies with a cake-like texture.
Fold in the chocolate chips.
Cover and chill the dough for a least an hour. Chill overnight for a more complex flavor.
Preheat the oven to 350°F.
Line a baking sheet with parchment paper.
Use a scooper or hand-form dough balls onto the baking sheet. Be sure to space the dough balls out so that they have room to spread as they cook. If hand-forming, aim for a diameter of around 1½ inches.
Bake for 12 to 15 minutes, or until the edges just start to brown.
Remove from the oven, allow to rest for several minutes, and then move the cookies to cool on a cooling rack.
Enjoy with a glass of cold milk!
Tips
If you want your cookies to remain soft, be sure to pull the cookies out as soon as they start to brown on the edges. The cookies may look as if they are still raw and not golden-brown. However, the cookies will continue to cook for a few minutes after they are pulled out of the oven. Trust the process!
Add a deeper flavor to these cookies by browning the butter! Be sure to account for moisture loss during the browning process by adding 2-3 tbps of butter before browning.
For a more consistent texture and richer flavor, create cookie dough balls and let them rest in a refrigerator for a few hours before cooking.