Chewey Chocolate Chip Cookies
Sarah
Thick and chewey cookies loaded with chocolate chips that stay soft for days!
ingredients
- 2 sticks unsalted butter
- 2 1/4 cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/4 cup sugar
- 1 1/4 cup dark brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 2 cups (plus a little) chocolate chips
directions
- 1
Heat oven to 375 degrees F.
- 2
Melt the butter. Sift together the flour, salt, and baking soda and set aside.
- 3
Pour the melted butter in a mixers work bowl. Add the sugar and brown sugar. Cream the butter and sugar on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
- 4
Chill the dough for one hour, then scoop onto parchment-lined baking sheets with ice-cream scoop, 6 cookies per sheet. Bake for 10-14 minutes or until golden brown, checking on cookies after 5 minutes to rotate sheet in oven. Cool completely (if you can wait that long) and store in airtight container.
Source: Sarah
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