Chocolate Chip Cookies

Image courtesy of Mel's Kitchen Cafe

This is the best chocolate chip cookie recipe, no need for any alterations.

INGREDIENTS:

• 2 1/8 cups all-purpose flour (about 10 1/2 ounces)
• 1/2 teaspoon table salt
• 1/2 teaspoon baking soda
• 12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly
• 1 cup packed light brown sugar (7 ounces)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla
• 2 cups (12 ounces) semisweet or milk chocolate chips

Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.

In a medium bowl, combine the flour, salt, and baking soda. Set aside.

Cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.

Form dough into tablespoonful-sized balls and place on parchment-lined cookie sheets. Frozen cookie dough can be stored for up to 2 months in the freezer.

Bake the cookies for 10-12 minutes until the edges are set and just lightly browned (my oven needs all 12 minutes, sometimes 13). Don't overbake or else the cookies will be tough and hard. 

If baking frozen cookie dough, add 1 to 2 minutes onto the baking time. Store the baked cookies in an airtight container (or baked cookies can be frozen in an airtight container for up to 2 months).

Original Recipe: Mel's Kitchen Cafe