Nothing brings unadulterated joy like a perfectly baked, warm, soft chocolate chip cookie. It just depends on how much you are craving that big chocolate ooze!
Cool on sheets to maintain chewy texture.Our chocolate chip cookies recipe is an oldie but goodie! We’ll often make these cookies with chocolate chunks (cutting up bars or blocks of chocolate), but chocolate chips are perfect and easy too.Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes.Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.Add dry ingredients and mix until just combined.Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside.Place oven racks in the upper and lower 1/3's of the oven.Pan color is very important, if they are too dark you may experience some crisp edges, try using some parchment and lowering the cooking temperature a bit.Do not let your dough get warm, I like to scoop it on to pans and refrigerate before I pop them in the oven.Bread flour will make the cookies even more chewy, biscuit flour will make them less chewy.If the cookies are not chewy they are probably overcooked. Check your oven temperature, cooking time and temperature is critical.(Penzey's Madagascar Vanilla, Ghirardelli chips, fresh/real butter). If you're not getting a good flavor, try using a higher quality vanilla and/or chocolate chips.
The dough is meant to be on the dry side so it can be rolled, not dropped.A couple of tips from helpful reviewers.
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