Description
Slightly crisp on the outside, chewy on the inside, and a hint of cinnamon make these chocolate chip cookies rival those found at your local bakery.
Ingredients
| US | Ingredient | Metric |
|---|---|---|
| 2 cups | all-purpose flour | 260 g |
| 1/2 teaspoon | baking soda | 2.5 g |
| 1/2 teaspoon | salt | 2.5 g |
| 1/2 teaspoon | ground cinnamon | 1 g |
| 3/4 cup | melted butter | 180 mL |
| 1 cup | light brown sugar, packed | 215 g |
| 1/2 cup | white sugar | 100 g |
| 1 | egg | 1 |
| 1 | egg (yolk only) | 1 |
| 2 teaspoons | vanilla extract | 10 mL |
| 2 cups | semi-sweet chocolate chips | 340 g |
Directions
- Preheat oven to 325°F (160°C). Lightly grease your cookie sheet, or line with parchment paper.
- In a medium bowl, sift together flour, baking soda, salt and cinnamon; set aside.
- In a large bowl, cream together melted butter, brown sugar and white sugar. Beat in egg, egg yolk and vanilla until light and creamy.
- Combine dry ingredients to wet and mix only until blended. Add chocolate chips.
- Scoop approximately 1/4 cup (approx. 70g) of dough and drop onto sheet. Leave 2-3 inches (5-8 cm) of space between cookies. Do NOT flatten cookies.
- Bake for 12 - 15 minutes or until outer edges just start to turn light golden. Leave cookies on baking sheet to cool for 10 minutes before transferring to cooling rack.
Tips & Tricks
- If your cookies are coming out flat, cover the dough and place in the fridge for at least 30 minutes before trying your next batch. When a batch in baking in the oven, return the remaining dough to the fridge while you wait.
- If time allows, cover and chill your dough overnight. The extra time allows for more in-depth flavor infusion that can enhance the flavor of the cookie.
