Perfectly soft and chewy chocolate chip cookies– no mixer needed!
Servings: 18large cookies or 36 smaller cookies
3/4cupunsalted butter (12 tablespoons), melted and slightly cooled
1egg + 1 egg yolk
1/2teaspoonespresso powder,optional (It just slightly enhances the chocolate flavor but is by no means necessary)
2cups+ 2 tablespoons all-purpose flour
2cupssemisweet chocolate chips,divided
In a large bowl, stir the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed.
Add baking soda, salt, optional espresso powder, and flour and mix until a dough is almost formed. Mix in 1 1/2 cups chocolate chips until the dough is just combined.
If desired, cover the dough and refrigerate for up to 24 hours, until you're ready to bake them.
Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). If you’re making large cookies, leave about 2 inches in between each. Use the remaining 1/2 cup of chocolate chips to press extra chocolate chips into the tops of each cookie dough ball.
Bake at 325 degrees for 13-15 minutes (large cookies) or 10-12 minutes (small cookies) until the cookies are just set and barely browned. The centers should be soft and a little puffy. Do not over bake. Let sit for 3-5 minutes before removing to a cooling rack.
Leftover cookies can be stored at room temperature for up to 3 days or frozen for up to 6 month in a storage container or ziplock bag.
12 tablespoons of butter is equal to 1 1/2 standard sticks of butter.
Perfect Soft Chocolate Chip Cookies https://www.healthy-liv.com/ultimate-soft-chocolate-chip-cookies/