The Perfect Chocolate Chip Cookies

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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

Ingredients

  • 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

Directions

  1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray..
  2. In a medium bowl, sift the flour, baking soda and salt together.
  3. In another large bowl, using a stand or electric mixer, beat together the butter, and sugars about 2 minutes at medium speed.
  4. Add the egg and vanilla and mix on low speed until mixed.
  5. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing – do not overmix.
  6. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
  7. If dough is warm, chill for 15 minutes in freezer.
  8. 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.
  9. 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.)
  10. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
Sam’s Tips:
  • 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)

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