I followed her recipe for thin and chewy chocolate chip cookies – Except – I did not wait an hour. (I couldn’t wait to try them). I also used regular baking flour instead of bread flour. I absolutely love chocolate chip cookies and am so happy to have found this tasty recipe.
Oh! And in other fantastic news… I just got a KitchenAid for an early Christmas present from my grandma. She has had it for years and never used it. She found out I wanted one and gave it to me for Christmas. I could not be more excited! I originally thought I wanted a red one to match my kitchen but I think this actually looks a lot better against the red wall. Another plus… it is the classic model (made with metal vs. the new plastic versions).
- 2¼ cups flour
- 1 tsp baking soda
- 1¼ tsp salt
- 2 sticks unsalted butter, melted
- ¼ cup granulated sugar
- 1½ cup brown sugar
- 1 egg
- 2 tbsp milk
- 1 tbsp vanilla
- 1 bag chocolate chips
- Preheat oven to 350 degrees.
- Combine the flour, baking soda, and salt in a medium bowl.
- Melt the butter slowly and Add to the bowl of a stand mixer fitted with a paddle attachment.
- Beat the butter, granulated sugar, and brown sugar until combined.
- Add the egg, milk and the vanilla and beat on medium slow speed until incorporated.
- With the mixer on low speed, gradually add the dry ingredients into the wet ingredients until all incorporated.
- Add in the chocolate chips and mix until incorporated.
- Line baking sheets with foil or parchment paper.
- Using a large scoop, drop 6 dough balls onto each cookie sheet.
- Bake for 11-14 minutes, just until the edges are lightly browned.
- Slide the cookies on the foil or parchment off the cookies sheet as soon as they come out of the oven. The cookies will be slightly brown on the edges and chewy in the middle.