{The Girl Kyle Bakes} Chocolate Chip Cookies

Chocolate Chip Cookie 1

Chocolate chip cookies are the equivelant of the vanilla cupcake for me.  I'm always trying to find the perfect recipe.  There's actually a wholesale bakery here in Sacramento that makes the most heavenly cookies that taste like a stick of butter, but a cookie at the same time.  The downside, is that Bennett's is a wholesale bakery and that means I only get to eat them when they're at certain catering jobs.  I wouldn't say that this cookie is IT, but it came pretty darn close!

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Ingredients​

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chip cookies

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.

4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.

5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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This recipe is brought to you by the Smitten Kitchen.​

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