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Chocolate Chip Cookie Recipe

 In the quest to find our family's favorite chocolate chip cookie recipe, I came across this recipe posted on Tasty. It has the most/best reviews when Google searching Chocolate Chip cookies, so I decided to try it out. I used what we had on hand so I did make a few changes to it, but I will list what we did below. If you're interested in the exact recipe, click HERE.

It's important to me to find a chocolate chip cookie recipe my family loves. I want Leighton and any future children we have to tell their friends "Just wait til you try my moms chocolate chip cookie". It's probably the sentimental, homemade loving side of me but I've been hunting for just the right recipe for awhile now! I wouldn't say this is THE one for our family, but boy it's good. This cookie has a toffee flavor. There isn't toffee in the ingredients, it just bakes into a round, chewy centered, crisp and toffee-like edged cookie. I sent several to my mother and father in law as I do with most treats I bake (to save myself from eating too many and also to gather more opinions) and they loved them. 

So, without further adieu, here is Tasty's chocolate chip cookie recipe with various changes made depending on what our cabinets were holding!



Ingredients I used (Makes 12 HUGE cookies or 24 regular sized cookies)


  • ½ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 4 oz semi sweet chocolate chips
  • 4 oz white chocolate chips

Recipe:
In a large bowl use handheld mixer (or stand mixer) to beat together sugars, salt and butter until it has no lumps.

Beat in egg and vanilla until ribbon like batter falls from mixer.

Add flour and baking soda and fold into mixture, but do not over mix.

Fold in both types of chocolate chips and chill dough for 30 minutes at least. (I made a double batch and chose to chill one 30 min and one overnight. The flavor was more developed in the overnight batter but both were great,)

Preheat oven to 350 and line baking sheet with parchment paper.

Scoop dough onto sheets. If you make jumbo cookies (with ice cream scoop) I would only put 6 on the sheet. They turn out HUGE. 

Bake 12-15 minutes until edges are brown. If I bake on a dark cookie sheet I baked for 13 minutes. When using like they needed 15 minutes, but I also made the jumbo sized cookies so your baking time may vary. 

Cool completely before eating. I chose to let them sit on sheet for 5 minutes before transferring to wire rack to cool fully.

That's it! 

Let me know if you try this recipe by Tasty or if you create your own variation of it.

With heart from our home, 

Jordan


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