As most can attest to I am not a huge fan of chocolate candy, or really chocolate in general. My one exception is baking. After all, who could not appreciate a warm, gooey chocolate chip cookie?
3/4 c Salted sweet cream butter, partially melted
1 c Dark brown sugar, packed
1/2 c White sugar
Cream together in mixing bowl until the mixture no longer separates.
1 Egg
1 Egg yolk
1 T Real vanilla extract
Add and blend well, taking care not to over beat the eggs.
2 c All purpose flour
1/2 t Baking soda
1/2 t Salt
Sift together and gradually add to the creamy sugar mixture. Blend.
1 11.5 oz bag milk chocolate chips
With a wooden spoon, stir chips into dough. Cover mixing bowl with saran wrap and chill in the refrigerator for 45 min - 1 hour.
Once chilled, preheat oven to 325 degrees F (165 C)
Cover a cookie sheet with parchment paper. Roll dough into balls and place about 2 inches (5 cm) apart. Bake cookies for about 13-15 minutes. Allow to cool for 10 mins on cookie sheet, then move to a cooling rack.
Enjoy!
*** Chef's Note **************************************************************
The baking time for these cookies can vary based on how long they have chilled, the temperature of the house, etc. Start with 13 mins. The cookies are finished when the edges are just starting to golden. Pull out the cookies and let them cool completely. If they are not quite finished once cooled, it is fine to put them back in the oven for another five minutes or so. Just keep experimenting until you reach the desired consistency. The end result should be a chewy cookie, not a hard cookie.
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