Classic Chocolate Chip Cookie
These fabulous chocolate chip cookies have an intense flavor – the key ingredient is time in this bake!
KEY TIPS: To set your chocolate chip cookie apart from the others, choose the chocolate of your liking! By including a mix of semi sweet and dark chocolate chunks, it adds an extra dimension in flavor.
By letting your cookie dough refrigerate for a day, you not only get the crisp and chewy bake, but you also let the flavors marinate and intensify over night.
1 egg (kept at room temperature)
1 teaspoon of vanilla extract
1 1/4 cups of all purpose flour
4 oz of semisweet chocolate chunks
4 oz of dark chocolate chunks
1/2 cup of unsalted butter (melted)
1 teaspoon of salt
3/4 cups of brown sugar (packed)
1/2 cup of granulated sugar
When measuring the flour, spoon it into the measuring cup to get an accurate amount. Sift flour into a bowl and keep aside.
In a mixing bowl, whisk butter and sugars until the sugar is well incorporated and there are no lumps in the mixture. Whisk in the eggs and vanilla to this mixture until the mixture forms light ribbons and the mixture holds its shape for a few seconds.
With a spoon or spatula fold in the flour into the wet ingredient mixture.
Add in the chocolate chunks into this mixture, until they are evenly dispersed throughout the dough.
Put dough in plastic wrap or any container and refrigerate it overnight. (This allows all the flavors to become more intense).
Once you are ready to bake, preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with parchment paper and keep aside.
Spoon the dough onto the baking sheet and shape the dough into flat round disks.
Bake for 12-15 minutes.