I have Smitten Kitchen, the trailblazer of food blogs, to thank for this amazing chocolate chip cookie recipe. This might even be my new favorite! I have found other amazing cookie recipes over the years, of course. A recent one that comes to mind is Momofuku’s compost cookie. The outrageous ingredients such as chips and pretzels make these cookies out of this world, though as much as my kids adore them, they require more effort and prep than I care to put in on a weekly basis. Smitten Kitchen’s recipe works perfectly for them as well and they can’t wait for me to make these again. Hope you enjoy them as much as we did!
Chocolate Chip Cookies (recipe via Smitten Kitchen, see link to original recipe above)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips (I used Callebaut, sooo good)
Preheat the oven to 325°F (165°C). Line cookie sheets 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 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.