Wednesday, September 11, 2013

Best Ever Chocolate Chip Cookies

Ummm, it's been a long time since I've posted. Much has happened since then. Life keeps chugging along, and I don't yet have the time for my catch up post. But, I do want to post my final favorite chocolate chip cookie recipe. I thought I'd found the final. last. chocolate chip cookie recipe before, but nope. This is the one. I'd like to say that I was able to find some way to alter them to make an improvement, but I can't. I even like baking them at 325 like suggested. (I've tried higher temps to speed it along, and it's just best at 325, what can I say)?

I've made many, many batches since I first tried it about 6 months ago. I usually make a batch of dough, maybe make a pan of cookies, and keep the rest in the fridge. (Except the balls of dough the kids and I like to steal ... which is a new habit since I found this recipe). I just roll it in saran wrap and tuck it in the fridge. That way whenever we want a batch of cookies, they're fresh. You know, when they're crisp on the outside, and chewy in the middle? Just aren't quite the same out of the freezer or a day later. Anyway, I wanted to document the recipe on my blog in case (horror or horrors) something would happen to the site where I always return to make these little morsels of deliciousness.

Amy’s Chocolate Chip Cookies
-Recipe from Alaska From Scratch

  • 3/4c butter, softened
  • 1c brown sugar
  • 1/2c sugar
  • 1 egg
  • 1 egg yolk
  • 1t vanilla
  • 1/2t maple extract
  • 2c flour
  • 1t baking soda
  • 1/2t salt
  • 1c semi-sweet chocolate chips
  1. Preheat oven to 325. Line two large baking sheets with parchment paper. (Or spray with cooking oil).
  2. In the bowl of a stand-mixer fitted with the paddle attachment, cream together the butter and the sugars. Incorporate the egg and egg yolk. Add the vanilla and maple extracts.
  3. Add the flour, baking soda, and salt and mix until just combined. Add the chocolate chips and beat until it all comes together.
  4. Use a medium cookie scoop to scoop cookies onto cookie sheets. Bake 12-14 minutes, until golden and set on the edges but still a little undone in the center, being careful not to over-bake. The cookies will look puffy when they come out of the oven, but let them set on the cookie sheet for 5 minutes. Remove to a cooling rack to finish cooling.