Recently I wanted to make some homemade chocolate chip cookies with the kids. I remembered back in high school my mom got those free recipe cards that came in the mail on cards. Well there was one that called for milk in the recipe and you stored the dough in the refrigerator overnight before baking. So I thought with all the resources on the internet maybe I could find that one.
Well I never did, but I came across THIS recipe over on THE GIRL WHO ATE EVERYTHING blog and they looked so good and not flat so I thought we would give that one a try.
OMG these are by far the BEST and I mean BEST chocolate chip cookies I have ever had in my life. They were not flat, and they were not hard, and they were the perfect ratio of cookie vs. chocolate chips. OMG I think I want to make some again this weekend too!
So let me just get right down to the recipe for you.
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
- Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
- 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. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. If your butter was still hot when you added it your dough may be really wet at this point. Let it rest at room temperature for a couple of minutes if this is the case and then it will be cool enough to scoop into cookies.
- Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet (Or just put a dang ball of dough on the cookie sheet and roll it taller than wider!). Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
- Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
I think part of the trick for them being so thick and full was the jagged surface. We didn't rotate the halves, we just made them jagged on top of the balls and put them on the baking sheet like that.
Enjoy them with milk, right out of the oven or store them in a container or cookie jar. I made them and sent them in the kids lunch all week as their lunch dessert.
I am serious my mouth is watering for them right now!.
Do you have a go to chocolate chip cookie recipe? Do you ever add anything else into your chocolate chip cookies?
Let me know if you try these and what you think! I promise you won't be disappointed.