Ah, the great search for the “perfect” chocolate chip cookie recipe. Similar to the search for that perfect little black dress, no? Well I’m still searching for that perfect dress, but my search for the perfect recipe for chocolate chip cookies is over! I saw this recipe on Annie’s Eats and thought I’d give it a try. I must admit, I was a bit dubious when I saw the size of the cookies, but I soldiered on and was very pleased with the results. I ended up with the perfect cookies. They were large, soft and chewy in the middle with a light crisp on the edges. This will be my go-to recipe for chocolate chip cookies from now on! Despite their large size, my husband ate at least four (that I know of!).
Chocolate Chip Cookies
2 cups 2 tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp butter – melted and cooled until just warm
1 cup brown sugar
1/2 cup sugar
1 egg plus 1 egg yolk
2 tsp vanilla
1.5 cups chocolate chips
Preheat oven to 325 with the racks in the upper and lower middle positions.
Place silicone baking mats on 2 baking sheets. Whisk dry ingredients together and set aside. In the mixing bowl attached to the stand mixer, combine butter and sugar. Once mixed, beat in egg, yolk and vanilla. Add dry ingredients and beat on low speed until well mixed. Stir in chocolate chips.
Roll 1/2 cup of dough into a ball, then tear in half. Place on the pans/mats with the torn side facing up. Place sheets in the oven, reversing the position of the sheets halfway through the baking time. Bake about 12 minutes, or until the edges are just turning crisp but the middles are still soft. Do not overbake. Remove to a wire rack for cooling.