Perfect Chocolate Chip Cookies

Hello ya’ll!  i have every other chocolate chip recipe that I want to share with you and this is simply some other favourite, first-class-cherished chocolate chip cookie to add to the weblog.  we will in no way have sufficient cookie recipes can we??  Nope!!

Those sweet ‘ideal‘ chocolate chip cookies are completely buttery, chewy, thick and chocked full of wealthy, semi-candy chocolate chips.

Perfect Chocolate Chip Cookies

They are a super chocolate chip cookie lover’s dream! 

The recipe is simple and it’s probable my all-time favored chocolate chip recipe of all time.  in case you attempt them, you may decide that is your move-to chocolate chip cookie too!   allow me recognize!

Perfect Chocolate Chip Cookies

INGREDIENTS:

  • 1 1/2 cups all-purpose flour see notes below
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter see notes below, room temperature
  • 1/2 cup firmly packed light brown sugar
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet

INSTRUCTIONS:

  1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get high-quality effects, use parchment paper)
  2. In a medium bowl, sift the flour, baking soda and salt collectively.
  3. In some other big bowl, the use of an electric mixer at medium velocity, beat collectively the butter, and sugars until easy and combined collectively nicely.
  4. Upload the egg and vanilla and blend on low speed till jumbled together.
  5. gradually upload the flour combination and blend in until just integrated. Do now not maintain mixing - do no longer overmix.
  6. Upload chocolate chips and stir with a wooden spoon, once more no overmixing, simply until integrated.
  7. Kick back dough if dough is warm.
  8. Using a small or big ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you're making.
  9. Bake the cookies, 1 sheet at a time, till the bottoms and edges are gently browned and the tops feel firm whilst gently touched,
  10. Small cookies bake 8-10 minutes
  11. Large cookies bake 10-thirteen minutes.
  12. Let the cookies cool for 5 mins at the baking sheets, then switch the cookies to wire racks to cool completely.
  13. Makes  18 -30 cookies relying on length.

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