Chocolate Chip Cookies 2

Tasty Chocolate Chip Cookies

Tasty Chocolate Chip Cookies

Turns out this isn’t even the chocolate chip cookie recipe that my brother wanted me to make- but it was still crazy delicious. Chewy, sweet, and studded with warm, chocolaty morsels, this cookie recipe is the nirvana of all chocolate cookie recipes! Sweet but not toothache sweet, chewy but not bubble gum chewy, and it’s equally irresistible fresh out of the oven or as cold leftovers. I made this recipe twice, because the first batch got eaten before we took our pictures. And the second batch was a few cookies short before we got around to our photo shoot. Yeah. They’re that good.

Watch the recipe video!

Recipe

AuthorMackieDifficultyBeginner

 ½ cup Sugar
 ¾ cup Brown Sugar
 1 tsp Salt
 ½ cup Unsalted Butter (melted)
 1 Egg
 1 tsp Vanilla
 1 ¼ cups Flour
 ½ tsp Baking Soda
 4 oz Milk Chocolate Chips (or semi-sweet)
 4 oz Dark Chocolate Chunks

1

In a large bowl, whisk together both sugars, salt, and butter until there are no lumps. Add in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while. Fold in the flour and baking soda; be sure NOT to overmix the batter.

2

Fold in the chocolate and chill the dough for at least 30 minutes, preferably overnight. The longer the batter rests, the more intense the toffee flavor will be.

3

Preheat the oven to 350 degrees.

4

Scoop the dough onto a parchment paper lined cookie sheet, leaving at least 4 inches of space between each cookie and 2 inches of space between the edges of the pan. Bake for 12-15 minutes, or until the edges have just barely started to brown.

Ingredients

 ½ cup Sugar
 ¾ cup Brown Sugar
 1 tsp Salt
 ½ cup Unsalted Butter (melted)
 1 Egg
 1 tsp Vanilla
 1 ¼ cups Flour
 ½ tsp Baking Soda
 4 oz Milk Chocolate Chips (or semi-sweet)
 4 oz Dark Chocolate Chunks

Directions

1

In a large bowl, whisk together both sugars, salt, and butter until there are no lumps. Add in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while. Fold in the flour and baking soda; be sure NOT to overmix the batter.

2

Fold in the chocolate and chill the dough for at least 30 minutes, preferably overnight. The longer the batter rests, the more intense the toffee flavor will be.

3

Preheat the oven to 350 degrees.

4

Scoop the dough onto a parchment paper lined cookie sheet, leaving at least 4 inches of space between each cookie and 2 inches of space between the edges of the pan. Bake for 12-15 minutes, or until the edges have just barely started to brown.

Tasty Chocolate Chip Cookies

Thanks to Tasty for the recipe!

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  1. Can you state the metric unit please for
    1/2 cup butter
    1/2 cup sugar
    3/4 cup brown sugar
    11/2 flour