Chocolate Chip Cookies
There's so many ways to make chocolate chip cookies and some people love a flat and crispy cookie and some people love large and soft cookies. I prefer my cookies to have some rise with bit of a crunchy exterior with a warm soft interior. To achieve this style of cookie you'll want to chill your dough prior to baking. If you want a flatter, crunchier cookie, simply omit refrigerating your dough.
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Ingredients:
- ½ cup unsalted butter, melted and cooled
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 egg, room temperature, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon cayenne
- 1 cup chocolate chips (i.e dark chocolate and/or peanut butter)
- ½ cup chopped toasted walnuts
Instructions:
- In a large bowl, cream together butter and sugars until light and fluffy. Mix in egg and vanilla until well combined. Set aside.
- In a separate medium bowl, mix flour, baking soda, salt, cinnamon, cayenne.
- Mix dry ingredients into wet ingredients until just incorporated. Mix in chocolate chips and walnuts.
- Chill dough in fridge for 2 hours.
- Preheat oven to 375-degrees.
- Roll dough into 1 to 1½" balls and place on a parchment-lined baking sheet.
- Bake 10 minutes or until cookies begin to turn golden brown.
- Let cookies cool slightly before transferring to a wire rack.
- Store cookies in an airtight container for up to 5 days.