A chewy chocolate chip cookie that has just a slight crispy exterior with a soft, chewy interior.
- 12 tbsp butter, softened
- 1 cup brown sugar
- 1/2 cup granulated, white sugar
- 1 egg + 1 egg yolk
- 1 tbsp vanilla extract
- 2 cups + 2 tbsp all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt (optional) – I usually don’t do it, but some prefer it
- 1 3/4 cup chocolate chips
- Preheat oven to 325°F.
- Using a hand or stand mixer, cream together your butter and sugars until they are light and fluffy.
- Add in the egg, egg yolk, and vanilla extract, mixing to combine.
- Gently add in the flour, baking soda, and salt (if using). Mix until it is completely combined and mixed through.
- Set mixer aside and fold in the chocolate chips by hand so they do not break.
- Using a 2 tbsp cookie scoop, scoop your dough onto a silpat lined baking sheet. Leave plenty of space between the cookies to allow them to spread.
- Bake in the oven for about 8-10 minutes. You want to pull them out just when the edges begin to set. Do not over bake them.
- Remove them from the oven and allow them to cool for 1-2 minutes before transferring to a cooling rack to cool completely.
- Store in an airtight container.
- Use softened butter. Do not use melted or cold butter.
- Don’t over bake them. Take them out when the edges just barely start to set up.
*6 Points on WW Green Plan*
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11
- Sodium: 21
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 22
Keywords: cookies, cookie, chocolate chip, chocolate, chocolate chip cookies