Miss Whitney Morgan’s Ultimate Chocolate Chip Cookies

 

 

* 1 1/4 cups all-purpose flour

* 1 tsp. baking soda

* 1/2 tsp. salt

* 1/2 cup (1 stick) unsalted butter, at room temperature

* 1/2 cup firmly packed light brown sugar

* 6 Tbs. granulated sugar

* 1 large egg

* 1 tsp. vanilla extract

* 2 1/2 cups semisweet chocolate chips

 

 

 

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

 

In one bowl, sift together the flour, baking soda, and salt. In another large bowl, using an electric mixer on medium speed beat the butter, brown sugar, and granulated sugar until smooth, roughly 2 minutes. Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Switch to a spoon or spatula and stir in the chocolate chips.

 

Using a small ice cream scoop or heaping tablespoon for large cookies or a rounded teaspoon for bite-sized, drop the dough onto the prepared baking sheets, spacing the dough roughly 2 inches apart.

 

Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes for large, 7-10 minutes for bite-sized.

 

Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Makes 10–12 large cookies, 20-24 bite-sized.

 

 

If you like a flat, chewy cookie, in the middle of baking, gently slam the cookie sheet on your counter. This will release the air in the dough, resulting in that decadent ooey-gooey-ness. If you prefer a puffy cookie, throw your cookie dough balls in the freezer for about 10 minutes before baking. This will allow the dough to keep its shape while baking, giving you a cakier texture.

 

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