For my very first post, I want to share a simple & basic recipe of mine. This is my favourite chocolate chip cookie recipe. I have been tweaking it for a while now, and I will probably continue to do so since I am a perfectionist, but these chocolate chip cookies are near perfect!
To get the perfect chocolate chip cookie, you need to have your butter softened to room temperature. This is a must. Butter that is too cold, too soft or melted will alter the texture and taste of the cookies. See http://www.melskitchencafe.com/2013/06/the-great-cookie-experiment-butter-temperature.html for a more in-depth explanation. It’s also a good idea to have your eggs at room temperature as well.
P.S…please excuse the not so great photos I will be using for my blog at first, they are just ones that I already have in my iPhone.
Chocolate Chip Cookies
Note: I sometimes switch out the chocolate chips for a different ingredient, like mini M&M’s!
3/4 cup unsalted butter (real is always better), softened to room temperature
1 cup light brown sugar, packed
1/2 cup white sugar
1 large egg + 1 large egg yolk, at room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet or milk chocolate chips
Preheat your oven to 325°F with an oven rack placed in the center. With a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 2 minutes. Add the egg, egg yolk and vanilla. Mix well for another 2 minutes.
In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the wet mixture in 2 additions, mixing just until combined after each addition. Gently mix in the chocolate chips.
Drop tablespoons full of the cookie dough about 2 inches apart onto silpat (silicone mat) or parchment lined baking sheets. Bake 1 pan at a time for 12-13 minutes until the edges are set and just slightly browned. Transfer the cookies to cooling racks, let cool slightly and enjoy!
Recipe adapted from Mel’s Kitchen Cafe