pieKnits

I am nowhere near the realm of some of the fantastic food bloggers out there, but I do love a soft cookie more than is probably wise. The perfect chocolate chip cookie seems like a quest for many a person, and for each it varies some. For me, it’s a soft, chewy cookie that’s thick but not underbaked with a rich flavor. I have found my Holy Grail, and thus felt I should share.
If you are at all interested in the how’s and why’s of cooking/baking I really recommend the Best Recipe. I call it my cookbook to teach you how to not need a cookbook.

Bestest Chewy Chocolate Chip Cookies
(from the Best Recipe)

• 2 cups plus 2 Tbsp all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup butter (12 Tbsp), melted and cooled until just warm
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 egg yolk
• 2 tsp vanilla extract
• 1 1/4 cups chocolate chips (I used Ghirardelli 60% Cocoa Bittersweet Chocolate Baking Bar cut into chunks)

Preheat oven to 325F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, whisk together butter and sugars. Beat in the egg, egg yolk and vanilla. Stir in flour mixture, followed by chocolate chips.
Drop by (scant) 1/4 cups onto the baking sheet.
Bake at 325F for 15-17 minutes, until just turning light brown all over. The edges should only be very slightly more brown, if at all, from the rest of the cookie. If using 2 sheets at once, rotate from top to bottom shelves half way through baking time. Allow cookies to cool before removing them from the baking sheet.
Makes 18-24 large cookies

These will actually keep soft for several days, if they last that long.