I won’t tell you how tall this tower was supposed to be.. and I don’t have to.
I ate the evidence!
If you like fat cookie…
A cookie that doesn’t spread out all crazy thin and crispy..
A cookie that begs to be eaten with a tall glass of milk..
Then this recipe is for you!
Classic Chocolate Chip Cookies
Adapted from In the Small Kitchen
(A great book BTW for those that are just starting their cook book collection!)
- 2/3c Granulated Sugar
- 2/3c Dark Brown Sugar
- 1c Unsalted Butter (room temp)
- 1 egg
- 1t Vanilla Extract
- 1t Baking Soda
- 1/2t Salt
- 2 1/4c All-Purpose Flour
- 1c Semisweet Chocolate Chips
- 1c Milk Chocolate Chips
Brown 1 stick of butter. Cool. Cream other stick of butter with sugars. Add the cooled browned butter. Add egg and beat until mix is creamy. Add vanilla. Stir in baking soda and salt til combined. Add Flour (careful, no overmixing!). Last of the mixing… add yo chocolate!
Now, cover the bowl and put in the fridge. Let sit for about a hour. I’m not sure as to what this does, but to me it tastes like the cookie flavors meld together during this stage. And it makes it easier to form prior to baking. You can omit this step, if you wish.
Preheat oven o 375degrees. Line baking sheets with parchment paper.
Drop by rounded tablespoons onto the parchment paper. Bake for 6-8 minutes. When you pull them from the oven, pull off the baking sheet and cool on a rack or else your cookies will continue to cook.
I like my cookies super soft so they bake for 6 minutes and then I pull off the sheet immediately. Then I wait approximately 30 seconds to eat a cookie, burn my mouth, and then wait the requisite 5-10 minutes to eat a cool cookie.
Hooray for Cookie Towers!