The Best Chocolate Chip Cookie Ever
The other day I mentioned that I had a recipe for my most favorite chocolate chip cookies ever — and here it is!
My favorite kind of chocolate chip cookies are thick and chewy, the ones that keep their shape when they come out of the oven. I’m not crazy about cookies that flatten out, thin as pancakes, though the ones I made Tuesday were very tasty.
I’ve been making these for a while and they never fail to hit the spot. I like to use the 60% Ghirardelli chocolate chips for these.
Thick and Chewy Chocolate Chip Cookies
2 cups + 2 Tb all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1-1/2 sticks butter (3/4 cup)
1 cup brown sugar, packed
1/2 cup sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1-1/2 cups chocolate chips
1 cup chopped walnuts
Preheat oven to 325 degrees.
Mix flour, baking soda and salt together, set aside.
Mix butter and sugars in mixer until well combined. Beat in egg, egg yolk and vanilla.
Add dry ingredients and beat at low speed until just combined. Stir in chocolate chips and walnuts.
Using a cookie scoop, place cookies two inches apart on greased or parchment-lined cookie sheets.
Bake 10-12 minutes or until cookies are golden brown.