I can eat the whole batch guiltfree! How did I not know about this before now?
I swear, there were four cookies.
INGREDIENTS
· 54g (¼ cup) brown sugar
· 43g (3 tbsp) unsalted butter, room temperature
· 1 large egg yolk, room temperature
· ¼ tsp vanilla extract
· ¼ tsp table salt
· Pinch baking soda
· 60g (½ cup) all purpose flour
· 1/3 cup chocolate chips
PREPARATION
1. Heat oven to 350F, with a rack in the centre of the oven. Line an Epicure baking sheet with a silicone liner or parchment paper, or lightly grease.
2. In a medium bowl, vigorously beat together the brown sugar and butter til fluffy, about 1 minute. Beat in the egg yolk and vanilla until thoroughly combined.
3. Add the salt and baking soda to the bowl, stirring to fully incorporate. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the flour to the bowl and stir until almost combined ( a few streaks are okay.)
4. Add the chocolate chips and stir just until incorporated and no floury streaks remain.
5. Scoop the dough into generous 2-tbsp portions ( about 55g each); the large Epicure cookie scoop helps here. Place them evenly spaced on the prepared baking sheet.
6. Bake the cookies for 12-14 minutes, or until the edges are just beginning to turn golden brown but the centres still look slightly underbaked. Cool the cookies completely in the pan.
7. Store any leftover cookies (yeah, as if) in an airtight container at room temperature for several days.
Source Recipe: King Arthur Flour | Source Image: 123RF
If you make this, I would love to get your feedback! Just use this link
