Classic Chocolate Chip Cookies

What better cookie to start with than this classic. Nuf said. I tweeked a recipe from Baker’s Illustrated cook book. This cookie is soft, chewy and full of chocolate. They’ll stay soft for 2-3 days in a sealed container.

  • 2 c. plus 2 Tbsp. flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1-1/2 sticks butter, melted and cooled to warm
  • 1 c. packed brown sugar
  • 1/2 c. sugar
  • 1 large plus 1 egg yolk
  • 2 tsp vanilla
  • 1-1/2 c. semi-sweet chocolate chips or chunks
  • 1 c. milk chocolate chips

Preheat oven to 325. In a bowl, whisk together flour thru salt. In mixer, combine butter and sugars till blended. Beat in egg, yolk & vanilla. Add dry ingredients till combined. Stir in chips. Roll 1/4 c. ball or use an ice cream scoop. Space 2″ apart on parchment lined or greased baking sheets. Bake for 15 – 18 minutes rotating halfway thru. I usually pull them when the edges are brown but tops are a light brown. Cool on wire racks. Serve with a nice tall glass of milk.


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