Amazing Chocolate Chip Cookies

This may seem a little familiar to some of you.  It's because a while back (almost a year ago), I posted my favorite chocolate chip cookie recipe here.  I'm posting it again because it's been a small goal of mine to make my blog photos better (especially if they're of chocolate chip cookies!!), and because a good thing is worth repeating!

So here goes.  These are gooey and crackly in the middle and crispy and caramelized on the edges.  Extra salt makes them rock.  Storing the dough in the fridge overnight makes them yummier...the experts say it's because you're giving the flour more time to absorb the flavors.  Yum

picnikfile_l_3SqJ

You know, setting out the ingredients ahead seemed like a big waste of time to me, but it really did make the baking process easier when I tried it.  Plus it's pretty.

You'll Need: 
2 sticks of butter
3/4 cup sugar 
3/4 cup brown sugar
1 egg 

1tsp baking soda 
1.5 tsp salt 
2 1/3 c flour 

1/2 a bag of dark chocolate chips
 (preheat to 375)


Time to get started!  It's simple really.  Start by beating that sugar and butter til it's light and fluffy!  (About 5 min on med-high) 

See, before...

and after...




Then beat in the egg on medium speed until incorporated.

Mix your dry ingredients together.  
(I did not pose this, fyi - Ian was dying to get involved and Daddy grabbed the camera)
Helping Mommy make cookies
Mix in the dry flour mixture a little at a time on a low speed until all your ingredients are combined.
Then mix in the chocolate chips just until incorporated.

I think these turn out so much better when they're big, so I just take a big table spoon and plop those suckers onto the pan.  There's so much butter in these, there's no need for lining or spraying your pan, plus you get a lovely texture.

I'm so convinced that salt makes these awesome that I sprinkle some course sea salt on the dough before it goes in the oven.  Try it.
So then you bake them in an oven at 375 for oh...about 8-10 minutes.  The key to the gooey crackly insides is to pull them just a little early.  The outside edges and the bumps will start to turn golden and they'll give off that smell, that's when you grab 'em outta there.

See...crackly gooey centers.  

Serve with milk and enjoy!!

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