2¼ cup all-purpose flour
1¼ teaspoons baking soda
¼ teaspoon of salt
2 sticks (1 cup) unsalted butter PLUS 1 EXTRA TBLSP.
1¼ cup packed dark brown sugar
¼ cup granulated sugar
1 large egg plus 1 egg yolk
1½ teaspoons vanilla extract
1-11 ounce bag mini chocolate chips
Melt butter in a skillet over medium heat. Whisk constantly until the butter begins to brown. Takes several minutes. Remove heat once brown and smelling nutty and yummy and pour into mixer bowl. Let cool a few minutes. Beat the butter and sugars. Add the egg, yolk, vanilla. Add the dry ingredients. Let cool or the chips will melt. Fold in all of the chocolate chips. Scoop into 4 ounce mounds and chill overnight (or a few hours in the freezer).
Preheat the oven to 350 degrees F. (I like to use the convection bake setting.) Line cookie sheet with parchment paper. Place the mounds spaced apart on the sheet. Bake 11-13 minutes. Eat immediately Cool on sheets.
Annamaria A says
You can’t have too many chocolate chip cookie recipes. Pinned.
Ashley @ Wishes and Dishes says
I’m always trying new chocolate chip cookie recipes. These look amazing!
krista storoy says
Made these tonight. They came out delishious! They taste like a mock Keibler chocolate chip cookie 🙂
Hi, I have these cooking freezing in the freezer and will be baking in two hours. 4 ounces makes a very large mound. Should I be baking them in 4 ounce size? This only made 10 cookies. Thanks!
Yup, but they will be 10 fabulous cookies hahaha
Barb kelly says
I am having problems when I try and print recipes from your site. Can you help me
Hugs & Cookies xoxo says
what is happening when you try?