20 November 2007
These cookies are some of the tastiest chocolate chip cookies I’ve had in a while, they might be even better than Alton Brown’s recipe, but I didn’t say that. I think these have more brown sugar than them. They have that tasty crispy golden cookie crunch on the outside, but are chewy and gooey on the inside. The best of both worlds!
I’ve modified it slightly. The original recipe calls for 1/4 cup of batter per cookie (with the same 15-17 minute cooking time). This just make waaaaaaay to big of a cookie for me, so I cut the size of the cookie down to about a tablespoon. I also raised the temperature of the oven because the centers were just a little too uncooked for me.
Chocolate Chip Cookies
- 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
- 1 egg yolk
- 2 cups semisweet chocolate chips
Preheat the oven to 335 degrees F. Grease cookie sheets, or line them with parchment paper or other non-stick baking apparatus (I have a silicone liner).
Sift the flour, salt and baking soda and set aside.
Mix the brown sugar, white sugar and butter until combined, then add egg, yolk and vanilla and mix until creamy.
Add the sifted ingredients slowly, and mix until just blended.
Stir in the chocolate chips.
Drop about 1 tablespoon at a time onto a cookie sheet placing them about 2 inches apart.
Bake for 15-17 minutes or until the edges are just beginning to brown and the centers no longer look gooey.
Let them cool on the cookie sheet a few minutes, then transfer to a rack to finish cooling.