Cookie exchanges, holiday office parties, and family gatherings are in full swing. Here’s a recipe that will NEVER let you down. I’ve seriously made these over 30 times, and I’ve learned a few special tricks along the way. I made these last night and realized my days of tweaking this recipe are over. I finally nailed it, and I am so excited to share it with you.
(You can pretend it’s your very own recipe, I won’t mind).
[Preheat oven to 350°F]
1 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. SEA salt
1/2 cup unsalted butter, at room temperature
1/2 cup firmly packed light brown sugar
6 Tbs. granulated sugar
1 large egg
1 tsp. vanilla extract
2 1/2 cups (the whole bag) milk chocolate chips
In a bowl, combine the flour, baking soda and salt.
(I always use a sifter to mix my dry ingredients).
In a seperate bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth. Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Using the electric mixer, pour in the chocolate chips and mix for about 10 seconds.
// My secret? Roll dough onto wax paper and freeze for an hour. It makes ALL the difference. //
Using a small ice cream scoop, drop the dough onto the baking sheets.
Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes (it takes 11 minutes if we bump the oven to 360).
IMMEDIATELY transfer the cookies onto wire racks to cool completely.
Makes 30 cookies.