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
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 hope that you try them!
3 comments:
My favorite cookie!
These were delicious! Similar, yet slightly different proportions, to the classic chocolate chip cookie recipe I've used for years. I used a mix of semi-sweet and dark chocolate morsels -and my family loved them. Thank you!
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