Does the world really need another chocolate chip cookie recipe? Well, if your family hasn’t had this addictive cookie, the answer is probably yes. This version combines the best of both cookie worlds: crispy on the outside and chewy on the inside. It’s loaded with chocolate chips and packs a buttery, brown sugar punch that leaves you needing another bite.
We love this cookie and make it all the time. I always have scooped dough in the freezer ready to go for playdates, a bad day pick me up, or a celebration worthy of a cookies and milk toast. It’s the kind of comfort cookie that tastes like everything from a hug to a high five.
Let’s make cookies!
Mise en place. French culinary term that means “putting in place” or setting up.
The most beautiful combination in baking: butter & sugar.
One of life’s greatest temptations….
Chill the dough. Warm cookie dough spreads in the oven.
- 2 cups AP flour
- ½ teaspoon baking soda
- 8 ounces salted butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 large whole egg
- 1 large egg yolk
- 2 teaspoons vanilla
- 2 cups semi-sweet chocolate chips
- Preheat oven to 325 degrees.
- Mix flour and baking soda. Sift and set aside.
- In medium sauce pan, melt butter over medium heat.
- Off heat, add both sugars, whisk to combine and let cool.
- Transfer butter/sugar mixture to large bowl.
- Once cool, whisk in egg, yolk, and vanilla.
- Fold in flour mixture until just combined.
- Mix in chocolate chips.
- Drop rounded scoops on baking sheets covered with parchment paper.
- Chill dough.
- Bake for 12 minutes until cookies are golden brown.