My favorite Chocolate Chip Cookie Recipe

This yields a cookie that is crunchy on the outside, but soft and melty on the inside.

Ingredients:

• 3/4 cup butter, softened
• 1 cup brown sugar
• 1/4 cup sugar
• 1 egg & 1 egg yolk
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp salt
• 1 3/4 cup all purpose flour
• 2 cups semisweet chocolate chips (I like Guittard)

Directions:

1. Beat the butter until light and fluffy. A few minutes.
2. Mix in the sugars, eggs, and vanilla extract.
3. Mix in baking soda and salt.
4. Gently mix in the flour.
5. Gently mix in the chocolate chips until evenly distributed.
6. Cover and refridgerate dough for at least 3 hours, but ideally overnight.

Baking instructions:

1. I like to bake these to order for warm cookies, so I typically bake 2-3 at a time. If you try to do a whole baking sheet, you will probably need to tweak the baking temp/time to compensate.
2. 75g of dough per cookie
3. Bake at 350° on parchment paper for 13-14 minutes until the edges are golden brown and the tops have some golden brown spots. You should pull them out before you typically would. Do not overbake.
4. Let them rest on the baking sheet for 15 minutes. They will continue to cook a bit more.

Original Source: https://www.reddit.com/r/Baking/s/VP8NTh1PDn

Notes: original recipe calls for molasses, which I didn’t like. Also added refrigeration(helps hydrate the flour and intensify the flavor), slightly increased baking time to compensate, slightly increased baking soda for simplicity, and got rid of flattening step(flattening decreases the crunch on top and the softness on the inside).

Ryan modification: Use only 1 cup chocolate chips and add 1 cup pecans.