Is there anything better than a warm chocolate chip cookie?! Those little guys can just turn a bad day right around!
My sister came to visit recently and we had a netflix binge session (s/o Life in Pieces, you’re hilar). You OBVIOUSLY have to have cookies for a binge session (along with some Yarnell’s woo- pig chewy). She has now become obsessed with not only that show but these cookies, insisting I make them on our recent trip to STL.
These babies get the perfect amount of crispy on the outside but somehow manage to stay gooey and delish on the inside. I keep extra dough in my freezer when I need a little late night pick me up. (If you all don’t already do this, you definitely need to start.)
Happy baking, friends!
Perfect Chocolate Chip Cookies
Prep 10 mins∙ Makes 15 – 30 cookies depending on size
- 1 1/2 cups all-purpose flour see notes below
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (Kerrygold brand is the biz)
- 1/2 cup firmly packed light brown sugar
- 6 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups semisweet chocolate chips
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray..
- In a medium bowl, sift the flour, baking soda and salt together.
- In another large bowl, using a stand or electric mixer, beat together the butter, and sugars about 2 minutes at medium speed.
- Add the egg and vanilla and mix on low speed until mixed.
- Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing – do not overmix.
- Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
- If dough is warm, chill for 15 minutes in freezer.
- Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched (Small cookies bake 8-10 minute and large cookies bake 10-13 minutes.)
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
- To avoid flat cookies: Be sure your butter is room temp
- I scoop all my dough out into ball and freeze it for 15 minutes. Then I put the cookies I want to bake on the sheet pan. Keeping the rest in a ziplock bag in the freezer for another time. (no need to thaw, just pull out and bake 350 for 15ish)