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Saturday, July 8, 2017

Ooops...I did it again!

I have a confession.  In the nearly 6 years that I've had this blog, I've never unintentionally made the same recipe twice...Until now.

In February, I made these soft and chewy chocolate chip cookies.  They were good.  Really good.  But then I forgot about them.  Let's blame wedding planning and the wedding.  But really, I don't know why.  You should always have a great chocolate chip cookie recipe up your sleeve -- and this one is really a winner because despite being super delicious, they don't require waiting for the butter to come to room temperature!

So, when I was looking at recipes recently, this aptly named actually perfect chocolate chip cookie recipe came across my eye again (I realized I had copied down the recipe before, just not that I had made them!).  And I made them right away.  And you know what?  It was worth it!  They were actually even better than I remember them this time.  Maybe it's because I used chocolate chips instead of chunks this time?  Or maybe they're just as delicious as last time?  Either way, this recipe is definitely a keeper!

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 chocolate chips....although in retrospect I think I only ended up using 1 cup of chocolate chips total...but I'm not 100% sure....)


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

Bake 8-9 minutes, rotating sheets halfway through baking (I skip this step).
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 (I let mine cool completely on the tray before removing them)
Place onto cooling racks.
Cool to room temperature before storing in airtight containers.  Honestly?  They won't last that long!

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