The Ghirardelli Chocolate Chip Cookies are so good, I didn't think I'd ever try another chocolate chip recipe again. But I was perusing Mel's Kitchen Cafe where she posts her "best of" recipes and I just had to try her favorite chocolate chip recipe. It was super! Now I'm not sure which recipe I'll use in the future.... they are both fabulous. I am usually a semi-sweet chocolate chip kind of girl, but I used milk chocolate chips in these cookies and man did they taste good. (BTW, I doubled this recipe...without doing so these only would have lasted a day.)
Perfect Chocolate Chip Cookies
2 1/8 cups all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly
1 cup packed light brown sugar (7 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla
2 cups (12 ounces) semisweet or milk chocolate chips
Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.
In a medium bowl, combine the flour, salt, and baking soda. Set aside.
Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.
Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets.
Bake the cookies for 10-12 minutes until the edges are set and just lightly browned (keeping in mind that ovens can vary in temperature so use your best judgment). Don’t overbake or else the cookies will be tough and hard.
I am going to have to try these since I am miserable at making chocolate chip cookies. I hope mine come out like that picture. They look fantastic!
ReplyDeleteWe just made these, SO GOOD!Thanks for sharing.
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