Extremely soft, chewy chocolate chip cookies with a subtle caramel flavor. Warm from the oven they will melt in your mouth.
Oh. Em. Geezy.
These cookies are fantastic.
I don’t know about you, but I love a good chocolate chip cookie. We have about 3 different recipes we rotate because you may or may not know, not all chocolate chip cookies are alike. I heart this recipe because they have a subtle caramel flavor to them (thank you dark brown sugar). They are chewy and crispy and just so good. You definitely need to try them when they are warm with a tall glass of milk…you’ll thank me later.
To make the cookies, melt the butter and wait a few minutes until it’s warm (not hot). Then add the sugars and whisk until well combined. Whisk in the egg, egg yolk and vanilla extract until combined. Add dry ingredients and fold just until combined. The dough should pull away from the sides of the bowl. Do not overmix – the less you mix, the softer the cookies will be.
Over mixing will make the cookies tough and nobody wants that. So, ever so gently fold in chocolate chips and walnuts if you are using them. Your dough will now be finished and you will see that it is super creamy and soft and you may be tempted to eat it with a spoon (but don’t, something about uncooked eggs or something like that). How I survived my childhood beats me (give me all the cookie dough).
Now it is time to chill the dough. You don’t necessarily HAVE to chill the dough, but that is what will help the cookies not to spread and be flat. Chilling the dough brings the moisture out of the flour. I usually throw them in the fridge for about two hours, but if you can wait even longer or overnight, you will get a thicker cookie and not a flat, crunchy cookie.
PIN FOR LATER
Line your cookie sheets with parchment paper and drop your cookie dough onto them. I can usually fit about 6 large ones onto a cookie sheet. I use a cookie scoop to make mine. It takes about 10 minutes for them to bake, you will want the edges to be a little brown and the centers a little under-baked. They will finish cooking on the tray. Underbaking is a secret for soft cookies, the longer you bake, the crisper. So be sure to keep an eye on them because all ovens are definitely not the same. My moms oven would probably bake these in 6 minutes…she seriously has a super oven. It makes me nuts…I have burned many things in her oven because I get a yapping with my sisters and forget her oven is on steroids.
So…watch your cookies. Don’t say I didn’t warn ya!
Is that a line in a song? because I just sang it while I wrote it.
Recipe adapted by The Cook’s Illustrated Baking Book
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