I tested this recipe from William Sonoma so many times I can make it in my sleep. Chocolate chip cookies have always been a mainstay in my house hold. I made them once a week when my kids were growing up. I taught my kids to bake by making chocolate chip cookies. But I'm always on the quest for the perfect chocolate chip cookie and I think William Sonoma has found them. There is nothing new in the actual ingredients but the ratio difference of ingredients makes this cookie different. Less batter, more chocolate chips (I'm on board). The original recipe called for 15 ounces of chocolate chips I only added 12 ounces (1 bag), please add the 15 oz. if you like. I also made the cookie very small (which is how I can indulge in sweets, small portions).
Ingredients
- 1 1/4 cup (6 1/2 oz. or 200g.) unbleached flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick or 4oz. or 125g.) unsalted butter, room temperature
- 1/2 cup (3 1/2 oz. or 105g.) firmly packed light brown sugar
- 6 tbsp (3oz. or 90g.) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 1/2 cups (15oz. or 470g.) semi sweet chocolate // I used 12oz. I bag of Nestle toll house semisweet chocolate chips
Instructions
- Preheat the oven to 350°. Line 2 baking sheets with parchment paper
- In a bowl, sift together flour baking soda and salt, set aside.In a large bowl, using a stand mixer or handheld mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes.Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix until incorporated. Switch to a strong spoon and stir in the chocolate chips.
- Using the smallest ice scoop you can find, scoop out small portions of the dough on to the parchment paper, spacing the dough 2 inches apart.
- Bake the cookies, one baking sheet at a time, until the edges are lightly browned and the tops are feel firm to the touch. 10-13 minutes.Let the cookies cool for 5 minutes. HAPPY EATING!!
Shop the Post
