The Perfect Chocolate Chip Cookies from Williams Sonoma

I love chocolate chip cookies, but I like them crunchy on the outside and soft on the inside with a lot of chocolate. These cookies from Williams Sonoma are perfect, exactly like the name of the recipe and exactly the way I like them!  They are slightly crunchy, soft and chocolatly. 

The Perfect Chocolate Chip Cookie

Recipe  from Williams Sonoma

1 1/4 cups  unbleached all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup (1 stick ) 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 semisweet chocolate chips

Preheat the oven to 350F Line 2 baking sheets with parchment paper or Silphat baking liner. 

In a small bowl, sift together the flour, baking soda and salt, set aside. In the bowl of an electric mixer fitted with a paddle attachment, on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Then slowly add the flour mixture and mix just until incorporated. With a wooden spoon stir in the chocolate chips.

Using a small ice cream scoop drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches apart. 

Bake the cookies, 1 sheet at a time, at 350 F until the bottoms and edges are lightly browned about, 10-13 minutes. Cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. 

I love these cookies! I love the raw dough, I love them warm from the oven and even two days later! These just might be the perfect chocolate chip cookie, if not they are pretty close!

I hope that you try them!