You may recall my post this week about the Kirkton Fair and my lad’s success with winning with the cookies he made. We need to keep that recipe because in November he needs to make them again and compete for best cookie in all the fairs. 🙂
The recipe we originally found here and made some minor adjustments.
1/2 cup (113 g) butter
1/2 cup (99 g) granulated sugar
1/4 cup (54 g) brown sugar packed
2 teaspoons vanilla extract
1 large egg
1 3/4 cups (210 g) all-purpose flour*
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (170 g) semisweet chocolate chips — we found we had 1/4 cup leftover and this was with stuffing all we could into them, 3/4 of a cup would be sufficient.
- Preheat the oven to 350 F.
- Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn’t be hot.
- In a large bowl, mix butter with the sugars until well-combined.
- Stir in vanilla and egg until incorporated.
- Add the flour, baking soda, and salt. Mix until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in chocolate chips.
- Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place on baking sheet. Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle. This is if you want a soft cookie. A wee bit more gives you a harder cookie. You may need to play around with it a little.