I always love trying new chocolate chip cookie recipes because you never know if one might be just a little bit more perfect than the one you already think is perfect. I don't know, I can't take that chance. This recipe comes from my new cook book (the one pictured in my last post).
This recipe is great, the cookies baked really nice and evenly, were extremely easy to put together quickly, and tasted just right. Still, my all-time favorite chocolate chip cookie is still this one, but this one may have moved into second place, just based on the fact that they are chewy!
Chocolate Chip Cookies
From The Best of Chef at Home by Michael Smith
1 1/2 cups AP flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, room temperature
1 cup brown sugar
1 tsp. vanilla extract
1 cup chocolate chips
Preheat oven to 375 degrees.
Whisk the flour, baking powder and salt together. Set aside.
Using a stand mixer or food processor, cream the butter and sugar together until smooth. Add the egg and vanilla and continue beating until well combined. Scrape down the sides of the bowl and gradually add flour mixture, beating just until combined. Stir in the chocolate chips.
Using a spoon, scoop out a ball of dough, roll in your hands to shape and then drop on parchment-lined baking sheet, allowing plenty of room for cookies to expand. Slightly flatten the tops.
For a soft, chewy cookie, bake for exactly 12 minutes. For a crispier cookie, bake for exactly 15 minutes.
* I made some cookies regular size, but I made some also that were giant, flattened them quite a bit before baking, and added some baking time. They were awesome!