Best Ever Chocolate Chip Cookies

I know what you’re thinking. Why is my first post of the New Year about chocolate chip cookies? What about resolutions and all of that!? Hear me out… I learned a lot about myself while planning my wedding last year, and one of the things I learned is that I suck at giving things up cold turkey. Its like, as soon as I tell my self I’m eating healthy- no more Nibs (my favourite guilty pleasure) or ice cream- all I want is Nibs and ice cream. I’m always far more successful at achieving health related goals by starting small and working my way up. Once I get there it becomes easy and those cravings are [almost] gone, and I actually look forward to my daily exercise routine! For example, I’ve had three healthy meals a day, every day this week…. but tonight I allowed my self the indulgence of a freshly baked cookie…. and maybe a wee bit of cookie dough (the nurse in me says “No” but I just can’t help myself).

So now maybe you’re agreeing with me, and already gathering ingredients… or maybe you’re way better at going full healthy on day one of the New Year, but taking a peek and tucking this one away for a rainy day. Trust me you’ll be glad you did.

Things I love about this recipe….

It calls for MELTED butter. amazing right?
It has as many cups of chocolate chips as it does flour.

That’s 2, but they way. And its the perfect amount.

Ingredients:

2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted and cooled slightly
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon pure vanilla extract
1 egg
1 egg yolk
2 cups semi-sweet chocolate chips

Method:

Preheat oven to 325 degrees F. Grease baking sheets, or line with parchment paper.
In medium bowl, sift together flour, baking soda and salt
In a large bowl cream together butter and sugars until smooth, then beat in vanilla, egg and egg yolk until creamy and fluffy. Add sifted ingredients and mix until just combined. Add chocolate chips and mix by hand until combined.
Let rest at room temperature or in the fridge for about 5-10 minutes
Using an ice cream scoop (or a spoon of about that size) scoop dough, and work into a ball. Make the ball slightly oval shaped, rip in half and place halves rough side up on cookie sheet. Dough balls should be taller than wider!
Bake for 6 minutes, then rotate cookie sheet to ensure even baking, and bake for an additional 5-8 minutes. DO NOT over bake. These cookies are meant to be soft and chewy!! Cookies should be starting to turn golden in colour and still look fluffy and soft in the center.
Leave on cookie sheet to cool for about a minute, or until they can be lifted with a spatula without breaking. Then, transfer to wire rack to cool completely.