I found out today that it’s National Chocolate Chip Cookie Day. So, of course, I had to make cookies … not that I need much of an excuse! Personally, I like a nice high, chewy chocolate chip cookie. Those soft, thin cookies are good, but not my preference – too much crunch! At any rate, this cookie recipe got the seal of approval from my 10-year-old, so I’m going to go with that and post the recipe. It’s a pretty basic recipe, although I think the proportions of the ingredients are spot on. And, using an egg yolk with a whole egg adds a bit more fat to the cookies making them nice and rich.
There are a few tips and tricks I’ve learned over the years of making chocolate chip cookies. Here’s my list:
1. Always use unsalted butter and make sure it’s softened.
For baking, it’s best to control the amount of salt you’re adding to a recipe by adding it as its own ingredient, not in salted butter. Also, softened butter mixes better than hard butter right out of the refrigerator. My new microwave has a “soften” setting which works perfectly for softening butter!
2. Mix the ingredients long enough before adding flour.
I’ve found that mixing the butter and sugar thoroughly at the beginning of the recipe yields a better cookie. I think it has something to do with being sure the sugar is really well incorporated with the butter before adding the eggs and vanilla. A minimum of 2 minutes is a must. Once the butter is fluffy, add the eggs and vanilla. Really let the mixer do its job. The dough should be lightened in color and whippy before adding the flour. I usually let the dough mix for about 3 minutes.
3. Scrape the bowl frequently.
I’m always scraping down the mixing bowl before adding additional ingredients. Even though I have a top-of-the-line KitchenAid mixer, it still requires scraping in order to ensure all the ingredients are well combined. It’s worth the extra 30 seconds to do this!
4. Don’t overmix the dough after adding the flour.
Be sure to mix the flour into the chocolate chip cookie dough just until it’s combined. Overmixing at this stage can produce a tougher cookie.
5. Use fresh baking soda.
I didn’t really think this was that big of a deal until I made the cookies once and they didn’t puff up. Once I changed to a new box of baking soda, I was back in business – phew!
6. Don’t overbake the cookies.
Last, but not least, do not overbake the chocolate chip cookies. They’re perfect when they have a bit of a golden hue. Letting them cool on the cookie sheet for 2 minutes allows them to finish baking.
I hope you celebrate National Chocolate Chip Cookie Day by making this recipe. You won’t be sorry!
Chocolate Chip Cookies
- 1 c unsalted butter, softened
- 1/2 c brown sugar
- 1/2 c white sugar
- 1 egg
- 1 egg yolk
- 1 t pure vanilla extract
- 2 1/2 c unbleached, all-purpose flour
- 1 t salt
- 1 t baking soda
- 12 oz chocolate chips
- Preheat oven to 375 degrees.
- In a medium bowl, sift together flour, salt and baking soda. Set aside.
- Place butter and sugars in a large mix bowl and beat on medium until the butter is fluffy, about 2 minutes.
- Scrape down the sides of the bowl. Add the eggs and vanilla. Beat on medium for 3 minutes or until the dough is lightened in color.
- Scrape down the sides of the bowl. Gradually add the flour mixture and combine just until the flour is incorporated.
- Stir in chocolate chips.
- Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake 8-11 minutes or until lightly browned. Let cool 2 minutes on cookie sheet before moving them to a cooling rack.