This is my signature cookie recipe and it only comes out perfect if you follow the instructions. But don't worry, there is plenty of room for creativity. Here we go!
Flour, brown sugar, white sugar, eggs, vanilla, butter, baking soda, salt, assorted leftover chocolate chips( milk, dark, and white) and leftover English toffee.
Obviously, you don't need to do this if you don't use toffee.
Eat some of this as a treat.
Colin is particularly sensitive to lumps of baking soda. I always whisk together my dry ingredients to avoid complaints. Also, I know that I spelled whisk wrong in the Polaroid. Thank you.
Make sure and pack the brown sugar firmly.
If you leave the dough in a ball it makes the dense, chewy, perfect cookie that we all love.
That's right. Right on top of the nutritious veggies.
2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, melted 1 cup packed brown sugar 1/2 cup white sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk 2 cups semisweet chocolate chips or 2 cups of any other stuff. For example, I have used dried cranberries and white chocolate chips, toffee bits and a bunch of leftover chips (as seen in this recipe), peanuts and dark chocolate chips, pistachios or almonds and dried cherries, etc, etc.
Whisk together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
Beat in the vanilla, egg, and egg yolk until light and creamy.
Mix in the sifted ingredients until just blended. Stir in the chocolate chips (or other "stuff") by hand using a wooden spoon.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 1.5 inches apart.
Refrigerate dough for one hour. 40 minutes into the chilling, begin to preheat oven to 325 degrees F.
Bake for 17-20 minutes in the preheated oven, or until the edges are a light golden color.
Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.