Yum: Loaded Chocolate Chip Cookies

I’ve never been an avid baker. Truth be told, I’d rather indulge on pizza. That being said, it’s become a type of therapeutic activity for me. Today, I took my anxious mind and baked… and baked… and baked.

Of course, it wouldn’t be a challenge without trying new recipes. I recently made oversized Levain Bakery copycat cookies. For Christmas, though, I wanted something a little smaller that immediately felt homemade and comforting for the holidays. As I was making this recipe, I felt like every direction left little room for error. Don’t over-mix. The butter has to be just right. Chill if warm. When I was finally finished navigating my way through the chain of commands, I thought, well that is a disproportionate amount of chocolates. Seriously… this ratio. Spoiler alert: it’s amazing. Find the entire recipe here:  The Baking ChocolaTess.

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Ingredients
  1. 1 1/2 cups all-purpose flour (see notes below)
  2. 1 teaspoon baking soda
  3. 1/2 teaspoon salt
  4. 1/2 cup unsalted butter, room temperature (see notes below)
  5. 1/2 cup firmly packed light brown sugar
  6. 6 tablespoons granulated sugar
  7. 1 large egg
  8. 1 teaspoon vanilla extract
  9. 2 1/4 cups semisweet chocolate chips

Instructions
  1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray..
  2. In a medium bowl, sift the flour, baking soda and salt together.
  3. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
  4. Add the egg and vanilla and mix on low speed until mixed in.
  5. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing – do not overmix.
  6. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
  7. Chill dough if dough is warm.
  8. Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
  9. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
  10. Small cookies bake 8-10 minutes
  11. Large cookies bake 10-13 minutes.
  12. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely. Makes 15 – 30 cookies depending on size.