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So, have you ever tried to make something that should be so simple, but no matter what you do, it doesn't turn out like you want?
That was me and chocolate chip cookies. My daughter could make the perfect cookies that were soft, chewy and slightly crispy on the edges. Me, not so much.
Finally, I found a video that explained the science behind the three main types of chocolate chip cookies. Now I am the Yoda of chocolate chip cookies.
If you are not looking for thin, and chewy, see the link at the bottom.
Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon salt
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Directions:
. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8.5 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Sprinkle with finishing salt. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
If you like your cookies a little under-done, go for 7.5 min.
Notes:
Want to know how to make cakey, thin & crispy or soft & chewy cookies, watch this video:
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