Perfect Chocolate Chip Cookies

High school has been an annoying interference in blog posting- we’ve got lots of recipes on our “To-try” list but basically no time to make or photograph them (our math grades are more important, unfortunately!). While these cookies are certainly far from inventive or creative, they are one of our favorite things to make and serve as the perfect placeholder until we can try out some new recipes! We think you’ll agree- these cookies are chewy and flavorful. A nice aspect in terms of time is that the butter is melted, eliminating the need to allow it to soften in advance. There’s no overnight refrigeration like the popular New York Times recipe requires, either. These cookies are bound to make any boring/tiring day much better!

Chewy Chocolate Chip Cookies

From The Best New Recipe Cookbook

Makes about 24 large cookies (we generally make ours a little smaller, and end up with about 3 dozen)


2 cups plus 2 tbsp. all-purpose flour

½ tsp. baking soda

½ tsp. salt

12 tbsp. unsalted butter, melted and cooled until warm

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla extract

1 ½ cups semi-sweet chocolate chips


Preheat oven 325°. Whisk together dry ingredients together in a medium bowl and set aside.

Beat together butter and sugars until well-combined. Beat in egg, yolk, and vanilla. Add dry ingredients and beat on low speed just until combined. Stir in chocolate chips.

Roll a scant half-cup of dough into a ball place dough onto cookie sheet, leaving plenty of room between each ball (or, make your cookies about 2 tablespoons of dough or so for smaller cookies). Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft, about 12 minutes. Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool. Enjoy!

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