The best soft baked chocolate chip cookies
The best of the best, the cream of the crop, soft, thick, tender and chewy, everything to love!
Chocolate chip cookies..
The staple of every baking recipe books, the favorite of every household.
Ingredients
- 1 1/2 cup unbleached all-purpose flour (375 ml)
- 1 tsp baking soda (2.5 ml)
- 1/2 tsp salt
- 3/4 cup melted unsalted butter (180 ml)
- 1 cup dark brown sugar (250 ml)
- 1 egg
- 1 egg yolk
- 7.5 oz chocolate chips dark, semi-sweet or white
Instructions
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Set up your over to have a rack in the middle. Preheat it to 375F (190C).
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Prepare 2 to 3 baking sheets by lining them with parchment paper. Do not use butter, oil or other grease on baking sheets.
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In a bowl, mix the flour, baking soda and salt.
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In a separate bowl, or in the Stand Mixer bowl, whip unsalted butter and dark brown sugar until the mixture is creamy and uniform. Add egg and egg yolk and whip until mixture is uniform and aerated.
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Stir in dry ingredients and then chocolate chips.
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Cove the bowl and refrigerate for at least an hour. Overnight is also a good option.
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Using an ice cream spoon, shape 2 to 3 tablespoons (30 to 45 ml) of cookie dough onto the baking sheets. Depending on the size of the cookies, place between 6 and 9 cookies on each baking sheet.
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Bake for 8 minutes or until lightly brown. They will still be very soft.
Let the cookies cool on the baking sheet or transfer them to a cooling rack.
Recipe Notes
Caution
Do not bake more than one sheet at a time! Only one sheet at the center of the oven.