There's nothing quite like a batch of chewy chocolate chip cookies fresh out of the oven! The way your house smells when they're baking in the oven can put a smile on anyone's face. So I guess I couldn't be that mad when I came downstairs this morning and found my seven year old, Matley standing at the kitchen counter surrounded with all the ingredients to make said cookies.
"Way to make the most out of a day off kiddo," I said.
"It's raining and gross outside, so I thought you would like some cookies!" Matley said.
"Cookies for breakfast? Yes, please!" I replied.
Chewy Chocolate Chip Cookies
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and slightly cooled
- 2 cups yellow sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup mini dark chocolate chips
- Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
- Sift together the flour, baking soda and salt and set aside.
- In a medium bowl, cream together the melted butter and yellow sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. If your butter was still hot when you added it your dough may be really wet at this point. Let it rest at room temperature for a couple of minutes if this is the case and then it will be cool enough to scoop into cookies.
- Roll a half-cup of dough into a ball and place it on the cookie sheet making sure you rolled the ball more taller than wider.
- Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overtake!
- Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.