Everyone seems to have their own preference for a chocolate chip cookie – crispy, thin, thick, chewy, etc. I love mine a little thicker, crispy on the outside, but chewy and soft on the inside. All of these qualities are easily achieved by changing the ratios of the ingredients. Most important for a thicker, chewy cookie – is to CHILL the dough before baking. This helps keep the cookie from spreading out. The ratio of ingredients in this recipe are perfect for my favorite chocolate chip cookie. I also decided to make these with both chocolate chips, and peanut butter chips. This is the part of baking that I love – being able to design a recipe just the way you want it! I like to sprinkle the cooled cookies with a little flaked sea salt. If you have never tried this – your must! Takes the cookie to the next level in flavor town!
This recipe will make 12-14 cookies, when using a large ice cream scoop. I like to double the recipe, so that I can freeze some – they will freeze well for several weeks (if they last that long!)
Preheat oven to 350 degrees. Prepare cookie sheets with a layer of parchment paper.
Ingredients:
1 1/2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
Combine in a bowl, and set aside.
In a mixing bowl with a paddle attachment, combine:
1 stick unsalted butter, room temp
1/2 c light brown sugar
6 Tbsp granulated sugar
1 1/2 tsp vanilla extract
Blend to combine. Add 1 large egg, and blend til mixture is smooth.
Slowly add the dry ingredients, mixing between additions.
Fold in 1 1/2 c chocolate chips (try a mixture of chocolate, peanut butter, or white chips)
CHILL the cookie dough for at least 20 minutes. Using a large ice cream scoop, place 6 level scoops onto the cookie sheets.
Bake in the upper half of the oven, for 10 – 12 min. They should be browned on the edges, and lightly browned on the tops.
Remove the pan from the oven, and SLIDE the parchment paper with the cookies, onto your counter. This will get them off of the hot pan, and stop the baking process. Allow to cool for at least 20 minutes.
Top with a light sprinkle of flaked sea salt (optional) – but absolutely delicious!
