My favorite cookie recipe keeps evolving based on the ingredients I have on hand. The sugars changed in this version, because I was running low on brown sugar, and the last thing I wanted to do was stop and head to the store. Adapt and overcome! I used more organic sugar and chocolate chips, peanut butter chips, and milk chocolate chips, but it will work with any type you enjoy, or even M&M’s (which I discovered I am also out of). The result is a pretty amazing chocolate chip cookie, perfect for dunking, or serving warm with a scoop of vanilla bean ice cream.
In my house, I rarely bake a full batch at one time. I make the recipe and portion the entire thing, and bake off a few that we will enjoy. Then I freeze the remaining unbaked cookies on a sheet pan for 30 minutes before I transfer them to a zip lock bag with the baking instructions written on it. That way, we always have some ready to bake when friends stop by. They usually take the higher end of the baking time or just a minute or two longer when going straight from the freezer to the oven or grill. Happy baking!
Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter room temp
- 1/2 cup plus 2 T organic granulated sugar
- 1/2 cup brown sugar
- 1 each large egg
- 1 tsp vanilla extract
- 3/4 tsp baking soda
- 1/4 tsp salt fleur de sel
- 1 3/4 cup all purpose flour
- 1 cup chocolate chips or more, as desired
Instructions
- Preheat the oven to 360F. 350F if using your grill.
- Cream the butter & sugars until light and fluffy, about 5 minutes.
- Add the egg and vanilla and mix well.
- Add the baking soda, salt and flour and mix until just combined.
- Stir in the chocolate chips.
- Use a portion scoop or form rounded tablespoonfuls and place on a parchment lined sheet pan.
- Bake at 360F, 10-13 minutes.
- Allow to cool for a few minutes on the sheet pan before transferring to a cooling rack.
- Enjoy!
