You REALLY need to try these! Recipe adapted from Sarah Kieffer’s Pan-Banging Chocolate Chip Cookies. Mine use less sugar, and dark chocolate instead of bittersweet.
Chocolate Chip Cookies
- 1/2 lb [2 sticks] butter soft
- 2/3 cup brown sugar
- 1/3 cup sugar
- 1 egg
- 1 1/2 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups + 2 tablespoons all-purpose flour
- 6 ounces chopped dark chocolate
Preheat to 350F with the oven rack in the middle-low position.
Line your baking sheets with parchment paper. Only one baking sheet will go in the oven at a time, but you will do this 4 times. 4 baking sheets OR 4 batches on one baking sheet.
In a small bowl, whisk the flour, baking soda, and salt.
In a medium to large bowl, cream the butter and sugars.
Add the egg and vanilla and beat until mixed well.
Add half the flour mixture with a spatula and mix batter until just combined. Add the rest and mix until just combined.
Add the chocolate and mix just until incorporated.
Measure each cookie to be 1 1/2 ounces each. You will fit 6 cookies per baking sheet.
Bake 5 minutes, then rotate the pan.
Bake 3-4 minutes until the sides are golden brown, but the center is still under-baked.
Remove the baking pan from oven and bang lightly on counter to create more lines and set cookies.
Let cool on wire racks.