I am absolutely in love with this cookie recipe. I make all my chocolate-chip-ish cookies from this base and can’t really imagine anything else topping it.
I especially love that I don’t need to soften butter ahead of time for this recipe (I never remember to do that!) and that it doesn’t make a HUGE batch.
Two or three cookie sheets and I’m done, which is perfect for keeping me from eating too many cookies and/or wasting half a batch of cookie dough because I am too tired/lazy/distracted to finish scooping and switching out cookie sheets.
Also, my kids don’t usually let me have enough time for all that. So, this 2 sheet recipe is perfect for my everyday, I just need a cookie, baking needs!
I never can seem to leave well enough alone though (just ask my husband!) so I change these up often.
Yesterday, it was what I call “Grown Up Chocolate Chip Cookies”! A beautiful background of pure almond extract and a big hit of rich, dark chocolate chips.
Kids will love them too, but they are just a bit extra special for the grown-ups in your life!
Ingredients
- 2 cups + 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, melted and cooled slightly (still warm)
- 1 cup firmly packed brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons pure almond extract
- 2 cups dark chocolate chips
Directions
Preheat the oven to 325ºF. Line 2-3 baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking soda & salt; Set aside.
In your mixer bowl, cream together the warm butter and sugars until light and fluffy, about 3-5 minutes. Beat in the egg, egg yolk & almond extract until smooth.
Beat in the flour mixture until just combined and then stir in the chocolate chips.
Take about 1/2 cup of the dough and form it into a ball in your hands. Hold the ball in both hands and gently break it apart (like you are cracking an egg!) and set the dough pieces craggly-side up on the baking sheet. (You now have 2 cookies from that 1/2 cup of dough).
Repeat until all the dough is gone, allowing plenty of space in between cookies on the sheets so that they have room to spread.
Bake for 12-18 minutes, depending on your oven and the size of your cookies – until the cookies are barely golden brown around the edges… being careful not to over-bake them.
Remove them from the oven, leaving the cookies on the baking sheets until they have firmed up enough to lift off the pans… around 5-10 minutes.
Enjoy as many as you want warm and freeze the leftovers!!
http://sweetannas.com/2013/03/perfectly-grown-up-chocolate-chip-cookies.html
