In elementary and high school, I’ve always enjoyed cookies that were passed out during lunch. Sometimes they were soft, and other times they were dry. I was always known to eat the centered part of cookies where it was soft, because I hated the dry parts of a cookie. As you can see, I prefer my cookies moist, as well as other baked goods. So when I came across this recipe, I had a gut feeling that the cookies were going to taste good. And I was right. These are the best chocolate chip cookies I ever tasted. Deb Perelman gets five stars for sharing this recipe. These cookies are moist and soft. If you prefer cookies that are soft rather dry and hard, then this recipe is for you. Believe me, these cookies will be gone quickly and you would wished that you made more. Crispy chocolate chip cookies is a keeper.
Crispy Chewy Chocolate Chip Cookies
From Smitten Kitchen
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Preheat the oven to 325 F and grease the cookie sheet.
Shift the dry ingredients: flour, baking soda, and salt; and set aside.
Next, cream melted butter, white sugar, and brown sugar. Then add vanilla extract, egg and egg yolk. Beat until well mixed.
Stir in the shifted dry ingredients until well mixed. Then mix the chocolate chips.
Using a small ice cream scooper, scoop the cookie dough and place onto the greased cookie sheet.
Bake for 10-12minutes.
