Good 'n' Chewy Chocolate Chip Cookies
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 18
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 egg
- 1 cup brown sugar packed
- 1 egg yolk
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 3/4 cup unsalted butter melted
- 2 cups semisweet chocolate chips (i use ghirardelli)
- Carbohydrate 57.0960916668083 g
- Cholesterol 43.7398611111111 mg
- Fat 11.1389963888896 g
- Fiber 0.969833348857032 g
- Protein 2.39324361111178 g
- Saturated Fat 6.71460277777789 g
- Serving Size 1 1 Serving (79g)
- Sodium 224.738972222323 mg
- Sugar 56.1262583179513 g
- Trans Fat 0.761181166667067 g
- Calories 328 calories
I'm a busy housewife, and I love to bake. I'm always looking for new recipes to try, and when I find one that I really love, I share it with my friends and family.
This recipe for Good 'n' Chewy Chocolate Chip Cookies is one of my favorites. It's easy to make, and the cookies are always a hit. I love the way the chocolate chips melt in your mouth, and the cookies are so chewy and delicious. I often make a double batch of these cookies, so I can share them with my neighbors and friends.
I've been baking for years, and I've tried many different chocolate chip cookie recipes. This one is by far my favorite. The cookies are always perfect, and they're always a crowd-pleaser. I highly recommend this recipe to anyone who loves chocolate chip cookies.
Step-by-step
- Preheat oven to 325 degrees F. Grease cookie sheets or line with either parchment paper or silicon baking pads (e.g., Silpad).
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown and white sugars until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Slowly incorporate the flour mixture until just blended. Stir in the chocolate chips. Chill the dough, then drop 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly browned. Check the cookies after 7 or 8 minutes and rotate the baking sheet for even browning. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Store in an airtight container.
- Make Ahead Note:If you want to have ready-to-bake cookies, you can drop cookie dough onto baking sheets covered with wax paper or parchment paper and place in the freezer until the dough is firm. Then, place frozen cookie dough in a plastic bag and keep frozen until ready to bake. Expect the frozen cookies to take a little longer time to bake than normal.
