Adapted from Belleannee
- 3 cups AP flour (475 grams)
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 sticks unsalted butter, melted and cooled slightly
- 1 1/2 cups packed light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla
- 12 ounces of chocolate chips (next time: chocolate buttons)
In a small bowl mix flour, baking soda, and salt. In a stand mixer bowl cream melted butter and both sugars on high speed for 3 minutes.
Lightly beat 1 egg with a fork in a small bowl. Add two tablespoons of the beaten egg plus two whole eggs into the butter mixture. Beat for a minute while adding in the vanilla.
Turn the speed to low and mix in the flour until just blended. Add the chocolate chips and turn the speed to medium.
Scrape down the sides of the bowl and refrigerate for 2 hours.
Preheat the oven to 375 with a rack in the middle.
Using a 1 1/2 tablespoon scoop, scoop 6 mounds to a parchment lined cookie tray. Mush each mound down a little then scoop another 1 1/2 tablespoon on top of the slightly mushed ones. This will makes it crispy on the edges and soft in the middle.
Bake for 11-13 minutes then cool on a cooling rack.
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