 | I wanted to try a new chocolate chip cookie recipe for Miss F's first week of school. I liked this recipe because you had to refrigerate the dough before baking, which meant that I could bake small batches to keep the cookies fresh, reserving the remaining cookie dough in the refrigerator. This recipe is quite similar to my go-to, Big, Fat, Chewy Chocolate Chip Cookies, which I have memorized. The dark brown sugar gives them a rich hue of brown and they taste amazing. Miss F was a huge fan, she never tired of these cookies. I cannot believe she is taking lunch to school every day now that she is in Kindergarten, where does the time go? Thanks to The Spiffy Cookie for the recipe. |
2 ¼ cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
1 cup packed dark brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg + 1 yolk, room temperature
2 cups semisweet chocolate chips
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 in three batches until just blended. Fold in the chips by hand.
Roll 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results.
Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats or parchment paper; set aside. Place cookie dough onto the prepared cookie sheets, about 2 inches apart. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.
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