Crispy, Chewy Chocolate Chip Cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melt butter.
1 cup packed brown sugar
1/2 cup white sugar (You can place a vanilla bean into the sugar 2 weeks before usage)
1 tablespoon vanilla extract
1 Tablespoon of milk // optional
1 large egg (w/ yolk), room temperature
1 large egg yolk, room temperature
2 cups semisweet chocolate chips
1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, egg yolk, and milk until light and creamy. Mix in the sifted ingredients until just blended. Do not over mix all the ingredients together.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough balls 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the room temperature cookie sheets. (I like two tablespoon cookies) Cookies should be about 3 inches apart. Pop in the freezer for 1~2 days!
5. Bake larger cookies for 16 minutes (poke cookies with a wooden skewer/toothpick. If little or no cookie sticks to the toothpick, they are done) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Baking for 16 minutes will give the cookies a golden brown bottom.
As always with cookies, you can scoop, flash freeze and then freeze the cookies until you’re ready to bake them, or to bake a few off at a time. You can bake them straight from the freezer, adding a few minutes to your baking time, of course, or let them thaw out on a tray for a while.
More tips: http://www.wikihow.com/Bake-Cookies
For Crispy Chewy Chocolate Chips
Baked 17 minutes (Ball shape and flat shape)
Ball shape retains chewyness.
Next, bake for 16 minutes.
Why do you need to refrigerate the dough?
– Give ample time to let the flour rehydrate (30 minutes)
– If you put a warm, melty dough into the oven, your cookies will spread before they begin to set up.