I have this post on my draft tray for quite some time now. When I made these cookies I was so amazed by their texture and flavor that I Twitted and Instagramed (is that even a word?!!) about them right away, saying that that same week I’ll post the recipe… Well, that was about 8 months ago…
Since then, every time I get together with one particular friend she will hint very unsubtly, that I still haven’t published the recipe. Well, today is the day. I hope you like it; because it is one of the best CCC I’ve ever tried, seriously.
But I’m willing to try other recipes and change this statement. So if you have a personal favorite for this American classic. Please, go ahead and send me your recipe!
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
Preheat the oven to 325 ºF (165 º C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Recipe from allrecipes.com