My go to sweet is always something chocolate, and nothing beats this classic. I have tweaked my recipe over the years and feel I have come to a point of perfect cookie bliss.
1 bag semi sweet chocolate chips
2 1/4 cups flour
1 1/2 cups dark brown sugar
2 sticks butter
2 tbs vanilla
1 tsp almond extract
1 tsp salt
1 tsp baking soda
People debate whether to melt the butter in these cookies, beat it when its room temperature, or anything else. I opt for a half melt, half soft butter to combine with the brown sugar. The other important things to a perfect cookie are the type of chocolate you use (I am a Tollhouse fan), the number of eggs, and how long you bake them.
To begin, preheat your oven to 375. Place your two sticks of butter in a bowl and microwave for 10-15 seconds until about half the butter is melted.
Add the brown sugar to the bowl. The idea behind the half melted butter is to sort of melt the sugar into the butter and form this perfectly smooth mixture. Beat the sugar and butter together until you get a dark, caramely buttery mixture. Add the egg and beat it into the mixture. Add the vanilla and almond and whisk all together.
I know that this next step will have some chefs rolling over in their graves. I have done the separate the dry and add to the wet thing, and really… see absolutely no difference when it comes to these cookies. So instead of dirtying more dishes, add the salt and baking soda to the sugar mixture and mix till it is all incorporated.
Next, add the flour one cup at a time. You want to get everything mixed together really well, and also don’t want to fling flour everywhere and make a mess.
Once everything is mixed together, it should hold nicely and be light brown in color.
Once the dough is all done, place the cookies on an ungreased cookie sheet. Do not roll the cookie into balls. Do not manhandle it. Just grab a chunk about the size of a ping pong ball (maybe a smidge under) and place it on the sheet.
Depending on your oven, you will bake these cookies between 6:20- 7:00 minutes. You want a brown cookie bottom with a cookie top that is no longer raw. This cookie, if baked right, will have a delicious caramely bottom, soft middle, and chocolate in every bite.