RECIPE | Best-Ever Chocolate Chip Cookies

We had a snowy weekend here in Richmond! We had beautiful, big fluffy snow falling almost all weekend, so I made sure to stop by the grocery store on Friday after work to stock up on some essentials. Including, of course– ingredients to make cookies!

I’ll be the first to admit I’m not the best baker in the world– I prefer cooking since you have a little more leeway with creativity and “winging it.” But, I’ve been trying to improve and this weekend I think I finally perfected the perfect recipe for chocolate chip cookies.

With Christmas just around the corner, I hope you’ll enjoy this ooey, gooey chocolate chip cookies as much as we did!

Perfect Chocolate Chip Cookies

Ingredients:

• 2-1/4 cups all-purpose flour
• 1 tsp Kosher salt (sea salt will work, too!)
• 1 tsp baking soda
• 1 cup butter, melted and cooled to room temperature
• 1 cup dark brown sugar, packed
• 1/2 cup sugar
• 1 Tbsp vanilla extract
• 1 egg, 1 yolk at room temperature
• 3 cups semisweet chocolate chips

Directions:

1. Sift together the flour, baking soda, and salt; set aside.
2. In a KitchenAid stand mixer or large bowl, cream together the melted butter, brown sugar and sugar. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in 1/3 of the sifted ingredients at a time, until just blended. After dough is at desired consistency, fold in chocolate chips.
3. Roll cookie dough into balls and place on a plate. Cover with plastic wrap and chill in the refrigerator for 2-4 hours.
4. When you are ready to bake the cookies, preheat oven to 375 degrees.
5. Line cookie sheets with parchment paper and set cookie dough balls about 2 inches apart.
6. Bake for 8-10 minutes or until edges lightly golden. The cookies will look a little underbaked, but that’s ok!
7. Let cool for 10 minutes, then transfer to a wire baking rack to completely cool.
8. Enjoy!

Makes 3-4 dozen cookies, depending on dough ball size.