Introduction: The Best Chocolate Chip Cookie Ever in the Whole World
This is a very easy, very forgiving cookie.
It is simple and tastes great.
I get compliments left and right when I make these.
Also, this is the ONLY chocolate cookie recipe I use.
I do not stray because this is truly the best!
Step 1: Items You Will Need + Ingredients
Items you will need
• 2 bowls (1 medium, 1 large)
• ½ teaspoon
• 1 tablespoon
• 1 measuring cup
• ½ measuring cup
• 1 egg separator
• Hand mixer
• Spatula/wooden spoon
• Cookie sheet
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted (I cut the butter into pieces and then microwave on defrost in a glass measuring cup)
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg (room temperature)
• 1 egg yolk (room temperature)
• 2 cups semisweet chocolate chips
Step 2: Step One: Dry Ingredients
In the medium bowl, combine the flour, baking soda, and salt.
Set to the side.
Step 3: Step 2
In the large bowl, cream together (with hand mixer) the melted butter, brown sugar, and white sugar until well blended.
Step 4: Step 3
Beat in the vanilla, egg, and egg yolk until light and creamy.
Step 5: Step 4
Mix in the dry ingredients from the first bowl until blended.
Step 6: Step 5
Stir in the chocolate chips by using the spatula or wooden spoon.
Place entire bowl in refrigerator for 30mins to 1 hour.
Step 7: Step 6
Preheat oven to 325 degrees F (165 degrees C).
Grease cookie sheets or line with parchment paper.
I use dark, non-stick sheets and choose not to grease my cookie sheets.
Remove cookie dough from refrigerator and hand roll into ¼ cup balls. Return unused dough to refrigerator between baking times.
Drop cookie dough balls onto cookie sheets. Cookies should be about 3 inches apart….if you want to be careful place 6 on a sheet at one time. I also place a few extra chocolate chips on top for a more pleasing visual experience.
Step 8: Step 7- Final Step
Bake for 15 to 17 minutes in your preheated oven or until the edges are lightly toasted.
Cool on baking sheet for a few minutes before transferring to wire rack to cool completely.