I’ve been thinking about making chocolate chip cookies all week, but I didn’t find the time until tonight. Glad I did, they were perfect for this unusually “cold” April day here in Houston. The day started out at 73 degrees and has dropped to a cold, wet, windy 50 degrees. Today is a great example of Houston weather: “If you don’t like the weather in Houston, wait 5 minutes, it will change.”
Here’s my recipe for the Perfect Chocolate Chip Cookies:
Perfect Chocolate Chip Cookies
Servings 36 cookies
Ingredients
- 1 cup unsalted butter melted
- 1 cup dark brown sugar packed
- 1/2 cup sugar
- 2 eggs room teperature
- 1 egg yolk room temperature
- 1-2 tbsp pure vanilla
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt kosher
- 2 cups chocolate chips dark
Instructions
- Put melted butter and sugars into mixing bowl. Beat until creamed together.
- Add eggs, yolk, mix, add vanilla mix to combine .
- Add salt and baking soda to 2 cups flour in a separate bowl or on a sheet of parchment, stir to incorporate. Slowly add flour to mixing bowl, to blend. Check the consistency, if too soft add the remaining 1/4 cup of flour, mixing to combine. Add chips and stir in.
- This is a soft cookie dough. Cover bowl and refrigerate for at least 30 minutes. This will prevent too much spread when baked.
- Preheat oven to 375 degrees. Line baking pans with parchment paper. Portion cookies, bake 12-14 minutes. Enjoy!
Notes
If you use a sheet of parchment paper when mixing your flour with salt and baking soda, it will make it very easy to funnel the dry ingredients into the mixing bowl. It also will be one less bowl to wash!
I also like to use parchment paper to line my baking pans, less mess and your cookies do not stick.
Yummy! You’ve inspired me to whip some up today, too. Does it make any difference if you use chips or cut chunks of chocolate?
No, Monica the chunks should work fine, Don’t make them too big, so you will get the bit of melt in the oven. I use chips because I like the cookie as much as the chocolate! Enjoy!
Thanks Cecilia! I will try your tips and slight changes to the traditional chocolate chip cookie recipe next time I make them for my grandsons.
Thank you Joy! It’s amazing how a few changes can make a big difference. I’m going the grandsons like them!
I’ll have to try your recipe, Cecilia! Two questions: can I add chopped pecans and what is the yield?
Betsy, of course you can add chopped pecans! Whenever I add pecans to a recipe, I always toast them in a 350 degree oven for about 6 minutes or in a dry skillet on the stove. It brings out the flavor. The recipe yields 36 cookies.