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Sunday, February 26, 2017

Soft and chewy chocolate chip cookies

I'm a sucker for a good chocolate chip cookie.  I prefer soft and chewy ones (although recently I did have a delicious crispy one, too), so when I caught a glimpse of these aptly named "actually perfect" chocolate chip cookies, I knew I had to try them.

And trust me when I tell you that I was right!

These cookies are perfectly soft and chewy in the center, with just the slightest crisp at the edges, and packed with chocolate chips (I used half chunks, half chips).  They are actually perfect.

Of course, I already have a few ideas on how to doctor these a little (browned butter?  a sprinkling of sea salt?  a dash on cinnamon?), but for now I'm just going to enjoy these in all their perfectionism in their original state.  And then I'm going to promptly package them up for B to bring to work and some going away parties he has :-)

Actually Perfect Chocolate Chip Cookies
from Lauren's Latest


3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
2 tsp vanilla
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips
1 cup milk chocolate chips (I used semisweet chunks instead)


Stir melted butter, brown sugar, and granulated sugar until well combined.
Add in egg, egg yolk, and vanilla.
Mix until light in color.
Add in the flour, baking soda, and salt.
Scrape the sides of the bowl and the bottom really well to ensure the batter is well mixed.

Hand stir the chocolate chips into the batter.
Let dough stand for 20 minutes to let the flour soak into the rest of the batter.

Preheat the oven to 325 while the dough is resting.
Line 2 baking sheets with parchment paper.

Scoop cough dough onto prepared pans using a 2 tablespoon cookie scoop.

Bake 8-9 minutes, rotating sheets halfway through baking (I didn't read that part before baking).
When you take the cookies out of the oven, they will look cooked around the edges and undercooked in the center.

Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart.
Place onto cooling racks.
Cool to room temperature before storing in airtight containers.

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