Okay, I don’t use that term lightly either. These really are some darn good chocolate chip cookies. The secret, I’ve discovered, is using more brown sugar than white sugar. It gives them that golden color, and the crisp outside and chewy outside.
Seriously? So good.
Oh, but if you use a rimmed cookie sheet, and you try to yank the parchment paper off in one smooth motion…
It doesn’t work.
And then you have to eat some of them, because they’re all messed up.
But seriously? SO GOOD! You must make these now!
BEST CHOCOLATE CHIP COOKIES EVER
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet 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; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white 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. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
- NOTE–You can do smaller cookies (I just use a cookie scoop) and cook them for 8-10 minutes.