Description[]
This recipe produces perfectly plump, golden brown cookies that are crispy outside and chewy inside...pure heaven!
Ingredients[]
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¼ pound (1 stick) unsalted butter, melted
- ½ cup sugar (I use vanilla sugar, made by storing used vanilla bean pods in the sugar jar)
- ¾ cup tightly packed dark brown sugar
- 1 tsp vanilla extract
- ½ vanilla bean (split the bean lengthwise with a paring knife, scrape the seeds out of one half, & save the other half for a future batch)
- 1 large egg, at room temperature
- 7 oz bittersweet chocolate chips
Directions[]
- Preheat oven to 350°F. Grease a baking sheet. (I use the butter wrapper to do this—quick and easy!).
- Combine the flour, baking soda, and salt in a medium bowl and set aside.
- Using a standing mixer fitted with a paddle attachment, cream the butter and sugars on low speed until smooth and fluffy, about 3 minutes.
- Stop to scrape down the sides of the bowl and the paddle.
- Add the vanilla, vanilla bean seeds, and egg.
- Beat on low speed just until fully incorporated.
- Don't get carried away- this should take a minute tops.
- Stop to scrape down the sides of the bowl and the paddle.
- On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl.
- Add the chocolate chips and mix until they are just incorporated.
- Spoon heaping tablespoons of dough 2 inches apart onto the prepared baking sheets. (makes about 18 cookies, depending on size).
- Bake for 10–12 minutes or until golden brown around the edges. Do not overbake! slightly underdone cookies are scrumptious. Dry, overdone cookies are not.
- Remove the sheet from the oven and let rest 3 minutes. When cookies are set, remove them to a cooling rack.
- Wait at least 5 minutes and devour! mmmm.