There is nothing better than a glass of milk (or vanilla comoro tea) with a side of some classic chocolate chip cookies. Personally, I’m a mini chocolate chip fan because there’s more chocolate dispersed throughout the cookie, but if you like the larger chunks, then go straight ahead!
This recipe is inspired by Chew Out Loud‘s recipe but has been slightly altered due to my taste preferences.
2 cups plus 2 TB unbleached, all-purpose flour
½ tsp baking soda
1/4 teaspoon baking powder
½ tsp salt
12 TB salted butter, melted and then cooled
1 cup packed brown sugar
⅓ cup granulated sugar
1 large whole egg
1 large egg yolk
2 tsp pure vanilla extract
2 cups mini semi sweet chocolate chips
- In a bowl, whisk together the flour, baking soda, baking powder, and salt until combined. Set aside.
- In a separate bowl, beat butter and both sugars with an electric mixer at medium speed until combined. Add the egg, egg yolk, and vanilla. Beat on medium-low until combined, scraping down bowl and beaters intermittently.
- Add the dry ingredients into the bowl and mix on low-speed just until combined.
- Gently fold in the mini chocolate chips just until fully incorporated. Chill dough in refrigerator for 30 minutes-1 hour.
- After the dough is chilled, preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Use a cookie scoop to place dough balls onto the pan about two inches apart.
- Bake just until the edges are a soft golden color, about 7-9 minutes. Transfer the parchment sheet full of baked cookies onto a cooling rack and allow to cool.