My Favorite Chocolate Chip Cookies
I love chocolate chip cookies and I've used this recipe for years to make one of my favorite desserts. The combination of this sweet dough and semi-sweet chocolate chips is perfect to me.
Servings: 24 cookies
- 1-1/4 cups (150 grams) all purpose flour
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup (114 grams) unsalted butter room temperature
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (100 grams) dark brown sugar
- 1 egg room temperature
- 1 tsp vanilla bean paste (or vanilla)
- 6 oz (172 grams) semi-sweet chocolate chopped
- 1/2 cup (50 grams) pecans toasted (optional)
Combine flour, baking soda and salt in a bowl and whisk together.
Combine the butter, the white and brown sugars and beat with an electric mixer on medium speed until it is lighter in color, about 2-3 minutes. Beat in the egg and the vanilla until well blended.
Add the flour mixture and mix on low speed and then increase to medium and mix until flour is blended in. Add the chopped chocolate and nuts and mix on low speed until chocolate and nuts are distributed through the dough. Place the cookie dough in the refrigerator overnight.
Preheat the oven the 375 degrees F and line two baking sheets with parchment paper or Silpat.
Use a cookie scoop to drop balls of dough unto the cookie sheets. My scoop holds 1 ounce of cookie and my cookie sheet fits about nine (9) scoops. Bake until the cookies are a light golden color, 10-12 minutes.
Cool the cookies for about 1-2 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg