Choco Chip Cookies
This is my favorite chocolate chip cookie recipe so far (it’s from Magnolia Table). Soft and chewy on the inside with a great chocolate chip ratio (lots of choco chips, but I add even more).
Make about 40 cookies (I made half and reduced the amount of sugar)
INGREDIENTS
2 1/2 cups
all-purpose flour
1 heaping teaspoon baking soda
1/2 teaspoon
sea salt
8 tablespoons (1 stick) unsalted butter, at room temperature
2 cups
packed light brown sugar
2 large eggs
1 1/2 teaspoons
vanilla extract
1 1/2 cups
semisweet chocolate chips
INSTRUCTIONS
Arrange a rack in the center of the oven and heat to 350°F. Line a baking sheet with parchment paper.
Place the flour, baking soda, and salt together in a medium bowl; set aside.
Place the butter and sugar In a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and beat until blended. Add the vanilla and beat until blended.
Turn the mixer off and add the flour mixture. Mix on medium speed just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky. Add the chocolate chips and beat on high speed to thoroughly and quickly mix in the chips, about 5 seconds.
Drop the dough by large spoonfuls onto the prepared baking sheet; don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes. Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.
I made these during quarantine in the early months of 2020. My brother came over and we wanted to make dalgona. Coffee dalgona was the standard, but we wanted to be unique and went with matcha instead. However, this also meant a more difficult route as the electric mixer wouldn’t make it fluffy. After a couple of failed attempts to make it rise and wanting to give up, we gave one more try using a milk foamer and that did the trick!
