Chocolate Chip Cookies
Overview
There’s something about a good ole’ simple chocolate chip cookie.
This cookie has the balance I was looking for of brown sugar to granulated. For this recipe I used Domino Sugars Golden sugar; a less processed sugar that can be used as a 1:1 for regular old granulated sugar.
Make sure to add in refrigeration time for the dough; at least an hour. The dough is a little sticky and this helps firm it up.
Makes about 24 cookies
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
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1 + 2/3 cups of all purpose flour, spoon and leveled
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1 tsp baking soda
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1/2 tsp kosher salt
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1/2 cup unsalted butter
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1/2 cup Domino Golden Sugar
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1/2 cup light brown sugar
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1 large egg
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1.5 tsp vanilla extract
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1.5 tbsp milk
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1.5 cups semi-sweet chocolate chips
Method
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl with a hand mixer, or a stand mixer fitted with a paddle attachment, cream the butter for 2 minutes until pale in color. Scrape down the sides of the bowl and add your sugars. Mix on medium for 2-3 minutes until light and fluffy. Add in the vanilla and the egg, mix until combined. Slowly pour in the dry ingredients. Mix until combined. Add in the milk and mix. Fold in the chocolate chips.
Place in the fridge to chill for at least an hour.
Preheat the oven to 375 degrees.
Line a couple baking sheets with parchment paper. Scoop the cookie dough out in 2” balls, spacing them 2” apart on the baking sheet.
Bake them for a total time of 10 minutes; at the 5 minute mark, open up the oven and give the baking sheets a good ole’ pan bang. Then do this again at the 2 minute mark. This allows for the outer edge of the cookie to be crispy and chewy on the inside.
Remove from the oven, allow to cool on the baking sheet for a few minutes and then move to a rack to cool completely.
Chocolate Chip Cookies
Ingredients
- 1 + 2/3 cups all purpose flour, spoon and leveled
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter
- 1/2 cup Domino Golden Sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1.5 tsp vanilla extract
- 1.5 tbsp milk
- 1.5 cups semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl with a hand mixer, or a stand mixer fitted with a paddle attachment, cream the butter for 2 minutes until pale in color. Scrape down the sides of the bowl and add your sugars. Mix on medium for 2-3 minutes until light and fluffy.
- Add in the vanilla and the egg, mix until combined.
- Slowly pour in the dry ingredients. Mix until combined.
- Add in the milk and mix.
- Fold in the chocolate chips.
- Place in the fridge to chill for at least an hour.
- Preheat the oven to 375 degrees.
- Line a couple baking sheets with parchment paper. Scoop the cookie dough out in 2” balls, spacing them 2” apart on the baking sheet.
- Bake the cookies for a total time of 10 minutes; at the 5 minute mark, open up the oven and give the baking sheets a good ole’ pan bang. Then do this again at the 2 minute mark. This allows for the outer edge of the cookie to be crispy and chewy on the inside.
- Remove from the oven, allow to cool on the baking sheet for a few minutes and then move to a rack to cool completely.