It’s Cookie Friday!!
I had a special request today for a classic chocolate chip cookie. There are a few tricks to making the perfect chocolate chip cookie.
Place your dough in the refrigerator for at least an hour before baking to prevent the cookie from spreading. That’ll give you the nice thick cookie everyone loves. Make sure your butter and egg are at room temperature before preparing your dough. And most importantly, only cook your cookies until they are set around the edges. That’ll give you the delicious crunch on the outside while keeping the inside soft.
Make a double batch if you have sneaky cookie thieves like I do or if you want to freeze the extra dough for a quick and easy cookie treat in the future.
Chocolate Chip Cookies
It’s Cookie Friday!! I had a special request today for a classic chocolate chip cookie. There are a few tricks to making the perfect chocolate chip cookie.
Place your dough in the refrigerator for at least an hour before baking to prevent the cookie from spreading. That’ll give you the nice thick cookie everyone loves.
Make sure your butter and egg are at room temperature before preparing your dough.
And most importantly, only cook your cookies until they are set around the edges. That’ll give you the delicious crunch on the outside while keeping the inside soft.
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Ingredients
- 1 stick (8 tbsp) unsalted butter room temperature
- 1/3 cup light brown sugar
- 1/3 cup granulated white sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Cream the butter, brown sugar and granulated sugar with an electric mixer in a large brown until smooth and fluffy. Add the vanilla and egg and mix to combine.
- In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the flour mixture to the butter mixture and beat until combined. With a spatula, fold in the chocolate and nuts. Cover the bowl of cookie dough and place it in the refrigerator for at least 2 hour. Dough can be kept in the fridge over night.
- Line 2 baking sheets with parchment paper. Scoop 2 tbsp sized amounts of dough and roll them into a ball. Arrange the dough balls about 2 inches apart on your baking sheet.
- Preheat your oven to 350 degrees. Bake until cookies are golden brown on bottom, about 12 to 15 minutes. Let cool on the baking sheets for 10 minutes and then transfer to cooling racks.
Notes
Make a double batch if you have sneaky cookie thieves like I do.
You can also freeze the extra dough for a quick and easy cookie treat in the future. Roll into balls so you can easily break apart what you need and bake.