Chocolate Chip Cookies with Dark Chocolate Chips
These chocolate chip cookies are thick, soft and chewy. The secret? Chilling the chocolate chip cookie dough in the refrigerator for a day-and-a-half before baking these chocolate chip cookies.Ingredients:
- 1 cup butter, softened
- 1-1/2 cups firmly-packed light brown sugar
- 1 large egg
- 1 egg yolk
- 1 tsp. vanilla extract
- 2-1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 cups dark chocolate chips (such as Ghirardelli 60% cacao chocolate chips)
Preparation:
- With an electric mixer, beat butter and sugar 3 minutes until fluffy.
- Beat in egg, egg yolk and vanilla.
- Sift flour, baking soda and salt together. Beat into butter mixture on low speed.
- Stir chocolate chips into the cookie dough.
- Wrap chocolate chip cookie dough in plastic wrap. Refrigerate for 36 hours.
- Remove dough from refrigerator, and preheat oven to 375 degrees F. Line cookie sheets with a silpat mat or parchment paper.
- Scoop dough by rounded tablespoonsful and drop onto prepared cookie sheets, two inches apart. Bake 7-10 minutes until the chocolate chip cookies are golden brown around the edges.
- Transfer chocolate chip cookies to wire racks to cool.
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