Oooh yummy! I have been craving some good chocolate chip cookies for quite some time. These cookies were extra gooey. And the dough stayed good in the fridge for a week. We just pulled out the dough each night and made warm cookies before bed. The recipe is from Bride & Groom: First and Forever Cookbook, a wedding gift from my aunt and uncle.
1 C, plus 2 Tbsp all purpose flour
1/2 tsp baknig soda
1/2 tsp salt
1 tsp vanilla extract
1/2 C (1 stick) unsalted butter or margarine, room temperature
1/2 C firmly packed light brown sugar
1/2 C granulated sugar
1 C semisweet chocolate chips or chunks
3/4 C pecans, chopped and toasted (optional)
Stir together the flour, baking soda and kosher salt. Set aside.
Stir together egg and vanialla in a bowl. In a separate bowl or stand mixer, beat the butter, brown sugar and granulated sugar at medium speed until just mixed, about 20 seconds. Scrape down the sides and add the egg mixture. Beat for 10 seconds. Reduce the speed to low and slowly add the dry ingredients until just incorporated.
Stir in the chocolate chips and pecans (if desired).
Position the rack in the center of the oven and pre-heat to 375 degrees. Line two baking sheets with parchment paper.
Drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets. Bake until the cookies are golden brown, about 10-11 minutes. They will seem underdone. Let the cookies cool on the sheets for 2-3 minutes, then transfer the cookies to wire racks and let cool completely.
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