Chewy choco-cookies!

So I finally have a PC again after about 4/5 years. It feels really different from my Macbook but it's nice to have a big keyboard again. I definitely don't miss the fear of getting infected though haha. Anyways, here is the recipe for the super delicious chocolate chip cookies. Now, I've never made cookies from scratch so if I can make them, you can too! It's quite simple and very yummy. Enjoy!


Equipment

• 2 medium/large bowls 
• Sifter
• Electronic mixer or wisk
• Wooden spoon
• Cookie sheet
• Parchment paper (optional)
• Oven
• measuring tools (cups and spoons)

Ingredients

• 2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cups unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 325 F. If using cookie sheet, grease with butter or line with parchment paper
2. In the first bowl, sift flour, baking sofa, and salt. Stir them together so they are mixed. Set aside.
3. In the second bowl, cream together melted butter, brown sugar and white sugar until well blended. (I used an electric hand held mixer. I creamed them for about 2-3 minutes. I stopped when it was nice and fluffy looking). In the same bowl, beat in the  vanilla, egg and egg yolk until light and creamy. Then mix in sifted ingredients (flour, baking soda, salt),  it is blended.
4. With a wooden spoon stir in the chocolate chips by hand.
5. On the prepared cookie sheet, drop in 1/4 cup size scoops (for large ones, less if smaller) of the dough 3 inches apart as well as from the edge of the cookie sheet.
6. In the preheated oven, bake the cookies for 15-17 minutes or until edges are golden brown.
7. Once baked, cool on the cookie sheet for a few minutes then transfer to wire rack to cool completely.

Source

Tips

• Bring the butter to room temperature and then melt it in a bowl by microwaving it at 5-10 second intervals. It's okay if not all of the butter is melted. Stir the chunks and the heat from the melted butter will melt it. You do NOT want to put hot butter in the mixture. It'll cook the eggs!
• Try not to over cream (Step 2). I think too much air in the egg mixture makes it too dry.
• Try to have all the ingredients and equipment gathered together. It's such a hassle to look for something in the middle of cooking or to find out you don't have the ingredient.
• From my research I found out that you can refrigerate the dough for a week and freeze it for about a month or so. If you're going to freeze it, make sure you allow enough time to allow the dough to come to room temperature. 
• If you plan on saving the dough for later, scoop out the dough like you would for baking and refrigerate/freeze them like that so when it's baking time all you have to do is arrange them on a cookie sheet.

Hope you have a lovely time baking and enjoy the cookies as much as I did!

-M