The perfect combination of chocolate, brown sugar, and butter flavor.
This is one of those recipes that calls for melted butter; cooled
So no recipe ever says just how long to let the butter cool, and so I played with this cookie in batches, and you can see in the photos, how long you let this cookie dough sit, the waaaay better the cookie turns out!
I let the butter cool for 30 minutes on the counter after melting it in the microwave (at intervals of 30 seconds), then I mixed the dough together, and let it sit for 30 minutes, 45 minutes and 60 minutes before putting the cookies in the oven.
The first batch spread a lot and were very thin and crispy. Almost see through.
The second batch had really good flavor, you can really taste the butter and brown sugar mixing together, but they still spread quite a bit.
The third batch was amazing. They didn't spread very much, they thickened up a bit more, the flavor was caramelish that I love in my cookies. They were chewy in the center and a little crispy on the edge. This is my favorite kind of chocolate chip cookie.
So if you make this recipe I recommend letting the butter cool after melting for about 40 minutes, mixing the dough together, and let it rest for an hour before spooning it out onto the cookie sheets and baking.
Chocolate Chip Cookies II
2 cups + 2 tbsp flour
1/2 tsp baking soda
1/1 tsp salt
1 cup butter, melted and cooled
1 cup packed brown sugar
1/2 cup sugar
1 tsp vanilla
1 egg yolk
1 1/2 cups chocolate chips
Preheat oven to 325°
Melt butter, let cool for at least 40 minutes.
Combine flour, baking soda and salt together in a mixing bowl.
Beat together melted butter, sugars, vanilla egg and egg yolk.
Add the flour mixture to the butter mixture and mix until well combined.
Fold in the chocolate chips.
Let dough sit for an hour.
Drop by spoonful onto parchment lined baking sheets.
Bake for 10 minutes.
Let cool on baking sheet for 2 minutes, then remove to cooling rack.
Makes about 36 cookies.