Quick and easy chocolate chip cookies
Inspiration from America’s Test Kitchen
2 cups plus 2 TB all-purpose flour
1/2 ts baking soda
¾ TB baking powder
¾ ts sea salt
1 and ½ sticks (12 TB) unsalted butter, melted
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 yolk
2 ts pure vanilla extract
1 1/2 cups semisweet chocolate chips
Cook notes: make sure to let the melted butter cool a bit (about 15 minutes before using). When you are ready to use the butter give it a good stir to incorporate the butter solids and fats back together.
Preheat oven to 350 degrees. Line about 4 cookie sheets with parchment paper. I found that using milk chocolate chips were just too sweet with this dough. Using bittersweet or semi was just right. Always make sure your baking soda and baking powder are fresh; when they go stale they result in thin tasteless cookies. I love to use ice cream scoopers to make the perfect, round size cookies. I adore large cookies so I used a regular sized ice cream scoop. If you want smaller size cookies, use a smaller ice cream scoop but remember to reduce the baking time a few less minutes!
Whisk all the dry ingredients together; set aside.
In a large mixing bowl, either by hand or using a mixer (I don’t have a mixer so I did this by hand) mix butter & sugars until thoroughly combined. Add in the egg and egg yolk and vanilla extract, mix well. Then add in the dry mixture, mix until just combined, do not overmix. Next FOLD in the chocolate chips (if you want to add in nuts go ahead—about 1 cup).
Using an ice cream scoop, and making sure to compact the dough in the scooper as much as possible, scoop out on baking sheets about 1 & ½ inches apart.
Bake about 11-14 minutes, rotating pans halfway through. You’ll know the cookies are done by light golden brown edges and slightly puffy middles. As soon as they turn golden brown, in a matter of minutes they turn dark, so take them out, plus they do continue to bake once out of the oven. Don’t try and take them off the cookie sheets, they will just break.
Should make about 15-18 large, if using a smaller scoop then you’ll have a few more.