This particular variation of chocolate chip cookies was inspired by Tastes Better from Scratch. Nutrition information can be found here.
It is not unusual for my "little helpers" to request to bake cookies, and this is our absolute go-to recipe for the classic chocolate chip cookies. The key is to convection bake for around 11-12 minutes to get a slightly crisp outside with a warm gooey center. A note of warning: when you have "little helpers" around, chocolate chips may go missing, adjust accordingly.
Tools we use:
Ingredients
Makes approximately 24 cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons butter, melted and cooled to warm
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (325°F if convection) and prepare a baking sheet with silicone baking mats
- Melt butter for about 30-45 seconds, until mostly melted. Stir it, allowing all butter to melt, then cool until room temperature.
- In a large bowl, mix both sugars and melted butter until combined
- Add egg, egg yolk, and vanilla until combined
- In a medium bowl, sift together flour, salt, and baking soda
- Gradually mix the dry ingredients into the bowl with the wet ingredients. Once combined, add the chocolate chips and stir until just combined.
- Scoop dough into balls and place on the prepare baking sheet
- Bake for about 8-14 minutes (convection bake for 11-12 minutes)
- Cool for 10-15 minutes and enjoy!