So here’s my no-fail recipe:
Preheat oven to 370F
Cream together 1 cup butter with 1 cup light brown sugar and 1 cup white sugar. Add 1tsp REAL vanilla extract, 1 egg, 1tsp salt, and 2tsp baking soda. Finally, add 1 cup SEMI-SWEET chocolate chips. Please for the love of God don’t use milk chocolate chips. I like to do half chocolate chunk and half chocolate chips.
Place the dough on the baking sheet (lined with parchment paper) as slightly flattened (approximately 1.5 inch) balls. Bake for 10-15 minutes until the edges are slightly browned.
I recommend removing them immediately from the baking sheet and placing them on a surface that will enable them to air out at the bottom – either a porous surface or a metal rack.
NB: the cookies will be chewier / less buttery if the dough has been refrigerated. The ideal is to make right away as many cookies as you think you can eat / give away within a week, refrigerating the baked cookies that won’t be eaten within 24 hours of baking.
Posted in: Beauty