Ok, so we have a lot of “the best ever” chocolate chip cookie recipes, but this one is right up there.
Yield: 20-100, depending on size.
Ingredients:
- 1 cup (16 tablespoons) unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup quick-cooking or old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3 cups semisweet chocolate chips
Directions:
- Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
- Beat together the butter and sugars until smooth.
- Add the egg, egg yolk, and vanilla one at a time, beating well after each.
- Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
- Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly.
- Stir in the chocolate chips.
- Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4′ to 3′) cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2′) cookies.
- Scoop the dough onto the prepared baking sheets, leaving about 1 1/2′ to 2′ between cookies.
- Bake the cookies for 12 to 17 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan.
- Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.
