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Chewy, gooey, melty chocolate chip cookies with a special ingredient that takes them over the top.
Preheat oven to 325ºF. Line 2 large baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugars. Incorporate the egg and egg yolk. Add the vanilla and maple extracts.
In a bowl, sift together the flour, baking soda, and salt. Add them to the mixer and mix until just combined. Add the chocolate chips and beat until it all comes together.
Use a medium cookie scoop to scoop cookies onto cookie sheets (cookies will spread some while baking, so leave some room). Bake the cookies 12-14 minutes, until golden and set on the edges but still a little undone in the center, being careful not to overbake. The cookies will look puffy when they come out of the oven, but let them set on the cookie sheet for 5 minutes and they will settle and look like the ones pictured. Remove to a cooling rack to finish cooling. Best served warm with a glass of milk.
Note: I often make half the batch and refrigerate the rest of the dough to make the next day. They’re just as delicious, maybe even better, baked the next day.
Adapted from Baking Illustrated.
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Whisk Together on 2.19.2013
Please note for the cookies to look like the photo, you will need to place some chocolate chips on the cookie after they have come out of the oven. This is not in the instructions.