Bakery-Sized Chocolate Chip Cookies
The first time I ever saw Superman (the good one, with Christopher Reeve), I got really confused when they showed the Kryptonite. See, it was glowing and green and all bright. It didn’t look remotely like a chocolate chip cookie.
If Superman were real, that’s what Kryptonite would be for him. Because I know that’s what chocolate chip cookies mean to me, and to the rest of humankind as we know it. Nobody can resist them. Seriously. I’ve never met anyone (except my chocolate-hating son, but we’ve all agreed that he’s beyond understanding) who hates a chocolate chip cookie.
Especially in the bakery! They’re huge. Like, the size of Krypton. And very, very tempting. I buy them every single time, no matter what I went into the bakery to buy. They’re thick and chewy and crispy just at the edges. Heaven!
But it’s cheaper to make them. And have I mentioned it’s easy, too? No mixer, no problem! Just five minutes of prep time and then the overnight time in the refrigerator before baking. So yeah, you plan ahead, but it’s seriously not hard to make cookie perfection happen!
In fact, my six year-old recently informed me that he wants to learn to bake, so we made this together. And he did a pretty good job. Now he’s ready to move on to pie crust! Nope. That was a joke.
The only danger here is that you’ll set out with the intention of eating one and then eat two. Or maybe more. But we’ve all been there before, and it’s not a bad place to be. Like I always say, eat your giant cookie(s) before your big dinner salad. Then you can hit all your nutrient groups. Protein? Check. Green leafy veggies? Check. Refined sugar? Triple check.
Okay, the silliness ends. Sorry, but I’m a bit high on cookies at the moment. It’ll fade!
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, melted
- 1 cup firmly packed brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 1 egg yolk
- 1 and 1/2 cups chocolate chips (semi-sweet or milk)
In a small bowl, combine the flour, salt and baking soda. Set aside.
In a medium-sized bowl, mix together the melted butter and sugars, beating until smooth. Add the vanilla and egg and mix again. Gradually, add the flour mixture until all of the dry ingredients are incorporated. Fold in the chocolate chips.
Cover the bowl and refrigerate the dough overnight.
When you’re ready to bake, preheat the oven to 325. Line cookie sheets with parchment paper or silicone baking mats.
Using a small ice cream or cookie dough scoop, form dough mounds about 1/4 cup in size, pressing slightly flat (they should look like thick discs) on the cookie sheet. Press some chocolate chips into the top for appearance purposes if you like!
Bake for 15-16 minutes, turning halfway through, until golden at the edges. Do not overbake.
Store in an airtight container for up to one week.