Chocolate Chip Cookies

 (I heart Naptime)

 Ingredients

    ▢ 1 cup unsalted butter , barely softened
    ▢ 1 cup light brown sugar , packed
    ▢ 1 cup granulated sugar                               Combine in mixer cream for 1 minute

    ▢ 2 large eggs , cold                                      

    ▢ 1 Tablespoon vanilla extract              Add to creamed sugars and butter mix til just combined              

    ▢ 3 cups all-purpose flour , spooned and leveled
    ▢ 1 teaspoon baking soda
    ▢ 1 teaspoon cornstarch
    ▢ ¾ teaspoon fine sea salt , or 1 teaspoon kosher                            Sift together add to mixer, blend
    ▢ 1 -2 cups chocolate chips , I prefer to mix semi-sweet and milk            Add to dough

Instructions

    Preheat the oven to 375°F. Line two baking sheets with parchment paper.
     Be careful not over mix. If the dough is too sticky add an extra Tablespoon or two of flour. Refrigerate       dough for 30-60 minutes if time allows.
    Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about     2-3 inches apart. Place extra chocolate chips on the top of the cookies if desired.
   

 Bake for 8-10 minutes, or until the tops are barely golden brown. Allow cookies to set on pan for 2-3     minutes.
 

    Remove cookies to a cooling rack. Serve while warm if desired. 

• To store: These will stay fresh in an airtight container at room temperature for up to 3 days.
• To freeze cookie dough: Scoop the dough into balls, then flash freeze on a baking sheet for about 30 minutes, or until hard. Then add to a freezer bag or container and freeze for up to 3 months.
• Baking from frozen: I usually bake straight from frozen. While the oven preheats, let the cookie dough sit on the baking sheet as it warms. Then bake as directed, adding 1-2 minutes to the original baking time if needed.
• Freezing baked cookies: Once they have cooled, add to a freezer bag and store for up to 3 months. Then thaw on the counter for a couple of hours until no longer frozen.

Best Big, Fat, Chewy Chocolate Chip Cookies

1/2 teaspoon baking soda                   1/2 teaspoon salt

       3/4 cup unsalted butter, softened               1/2 cup white sugar

       1 cup packed brown sugar                         1 tbsp vanilla

       2 cups all purpose flour                               2 cups chocolate chips

      1 egg plus 1 egg yolk

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 Directions

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• Prep
  10 m
• Cook
  15 m
• Ready In
  40 m

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. 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.
4. 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.