Chocolate Chip Cookies

These are the original bakery style chocolate chip cookies. Chocolate is the most favorite ingredient for my kids. Last week was so gloomy here in the Bay Area, needed some thing to cheer up my teen who was under the weather. These cookies worked the magic on her. They are soft, buttery and chocolatey. Can make them as quickly, they don’t need to be refrigerated before baking. This simple butter, flour, sugar, egg and chocolate cookie I have adapted from here . These are so irresistible that we couldn’t wait to taste them once they came out of the oven. Tastes great with a cup of milk. The cookies can be stored in a airtight container. Hmm, looks like I will not get a chance to store it, as I see them disappearing faster than I thought.

Ingredients

butter 8 tbsp (1 stick)
sugar 1/2 cup
light brown sugar 1/4 cup
egg 1
all purpose flour 1 1/2 cups (or a lil more as needed)
baking soda 1/2 tsp
salt 1/8 tsp
chocolate chips 3/4 cup (have used brown and white chocolate)

Method

Preheat the oven to 350 degrees.
Microwave the butter for about 45-50 seconds.
Beat the butter with the sugars until creamy (beat for about 3 – 4 mins).
Add the egg, beat on low speed for 10-15 seconds (ps: if you beat the egg for too long, the cookies will be stiff).
Add the flour, baking soda, and salt.
Using a spatula mix until crumbles form.
Press the crumbles together into a dough. (ps:should form one large ball that is easy to handle, this step is when you can add lil more flour if needed to form the dough)
Add the chocolate chips and mix.
Roll the dough into 18-20 balls and place on a cookie sheet.
Bake for 10-11 minutes until the cookies look puffy and dry and lightly golden.
Remove them from the oven. (ps: cookies will look pale and puffy)
Let them cool on the pan for 30 minutes. (ps:They will sink down and turn into these dense, buttery, soft cookies)
Enjoy!!