The Perfect Chocolate Chip Cookies
This is my favorite chocolate chip cookie recipe. I have included my top 6 tips for making great chocolate chip cookies. I also use a very special New Orleans vanilla extract by Ronald Reginal ( the Mexican Vanilla) in these cookies.
Chocolate Chip Cookies Tip 1: Use the freshest, highest quality ingredients. Chocolate Chip Cookies Tip 2: When selecting chocolate chips purchase high quality milk chocolate chips. (Some folks like semi-sweet but the sweetness in milk chocolate is most appealing) Chocolate Chip Cookies Tip 3: Experiment. You can use chocolate chunks but you will want to make the cookies larger than normal, e.g. 3 1/2-inches across. Chocolate Chip Cookies Tip 4: Buy different qualities of chocolate Tip 5: Blend types of chocolate: milk chocolate, bittersweet chocolate, semisweet chocolate and white chocolate. Chocolate Chip Cookies Tip 6: Replace the chocolate(s) you like best with those in recipes to create your own, unique favorite chocolate chip cookies.
Ingredients:
2 cups all-purpose flour,
1/2 teaspoon baking soda,
1/2 teaspoon salt,
3/4 cup butter,
1 cup packed light brown sugar
1/2 cup white sugar,
1 tablespoon vanilla extract (Ronald Reginald Mexican Melipone Vanilla)
1 egg
1 egg yolk,
2 1/2 cups semisweet chocolate chips.
20 minutes
Heavy duty mixer or Kitchen Aid
Mixing Bowls
wooden spoons
spatula
measuring cups
measuring spooons
Directions:
Preheat the oven to 350 degrees F.
Grease cookie sheets or line with parchment paper
Sift together the flour, baking soda and salt; set aside
In a medium bowl, cream together the butter, brown sugar and white sugar until well blended
Beat in the vanilla, egg, and egg yolk until light and creamy (this may take 10-12 minutes, yes that long) A Kitchen Aid is best but use what you have.
Mix in the sifted ingredients until just blended
Stir in the chocolate chips by hand using a wooden spoon
Drop cookie dough 1 small ice cream scoop at a time onto the prepared cookie sheets.
Cookies should be about 3 inches apart
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted (Remember to turn the cookies mid way between baking time)
Cool on baking racks for 3-5 minutes before transferring to wire racks to cool completely
Click to add these tags to your Interests:
Read more: 
