Mandy’s Chocolate Chip Cookies
I promise you, you’ll want to double this recipe!
Mandy''s Chocoalte Cip Cookies
Yield: 12 large
Prep time: 15 MinTotal time: 15 Min
I don't know what I like more - the crispy edges and the oozing-with-melted chocolate centers of the baked cookies or just licking the batter off the spoon, tasking the buttery salty-sweet dough, and feeling at one with everyone and everything.
Ingredients
Instructions
- Preheat oven to 375°F.
- In a large bowl, whisk the brown sugar, granulated sugar, and salt to combine.
- In a small saucepan, over medium heat, melt the butter. Whisking gently and consistently, keep cooking the butter as it foams. Remove from the heat when the foam begins to subside and the butter starts to brown and smell nutty, about 6 minutes total. Pour the butter into the bowl with the sugars then whisk to combine well. Set aside to cool to room temperature, about 5 to 10 minutes.
- Once the butter and sugar mixture feels lukewarm, whisk in the egg, followed by the baking soda and vanilla extract until fully incorporated.
- Next, use a spatula or wooden spoon to stir in the flour until well combined. The consistency should be thick but spoon-able; if it feels too runny, refrigerate for 15 to 30 minutes or so to firm it up.
- Use a spatula to stir in the chocolate chips, making sure they are well distributed throughout.
- Scoop or spoon 12 balls of batter (about 2 ounces/60g each) onto the parchment-lined sheet tray (the batter will spread out as it bakes), laying out 3 rows of 4 cookies.
- Bake until golden and semi-firm around the edges, but still very soft in the center, about 12 to 13 minutes. Remove from the oven and let cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Notes
ANTHOLOGY NOTES
Make sure the batter has enough time to truly come to room temperature as you don't want to make scrambled eggs in your hot dough.
Storage:These will keep in an airtight container for several days (if they last that long!)