Teagan’s Chocolate Chip Cookies

(with options)

Ingredients:

Base Recipe:

  • 1.5 cups all-purpose flour

  • 0.5 tsp salt

  • 0.5 tsp baking soda

  • 3/4 cup brown sugar, packed

  • 0.5 cup granulated sugar

  • 1 large egg + 1 egg yolk

  • 0.5 cup unsalted butter (melted)

  • 2.5 tsp vanilla extract

  • Half bag (about 1 cup) semi-sweet chocolate chips

  • Half bag (about 1 cup) milk chocolate chips

Optional Enhancements:

  • Browning the Butter: Brown the butter in a saucepan over medium heat until golden brown and nutty in aroma. Let it cool slightly before using.

  • Bread Flour Addition: Replace 0.5 cup of the all-purpose flour with 0.5 cup of bread flour for a chewier texture. This makes the flour mixture: 1 cup all-purpose flour + 0.5 cup bread flour.

  • Extra Chill Time: Chill the dough for 1-2 hours, or overnight, for thicker, chewier cookies.

  • Mixed Chocolate: Add chopped dark chocolate or chunks along with the semi-sweet and milk chocolate chips.

  • Sea Salt Topping: Sprinkle a pinch of flaky sea salt on top of each cookie before baking.

  • Rest the Dough: Let the scooped dough rest on the baking sheet for 5-10 minutes before baking.

Instructions:

Prepare the Dough

  1. In a large bowl, mix together the flours (if using bread flour, combine 1 cup all-purpose flour and 0.5 cup bread flour), salt, and baking soda.

  2. In another bowl, combine the brown sugar, granulated sugar, and melted butter. If you're browning the butter, do this step first and let it cool slightly before mixing it with the sugars.

  3. Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture, stirring until smooth and creamy.

  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips (and optional dark chocolate chunks if using).

Chill the Dough

  1. Chill the dough in the refrigerator for at least 20 minutes. For the optional enhancement, chill the dough for 1-2 hours, or overnight, for even better results.

Preheat and Prepare

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. Scoop the dough using an ice cream scoop and place it onto the prepared baking sheet.

  3. For an optional enhancement, let the scooped dough rest on the baking sheet for 5-10 minutes before baking.

Bake

  1. If desired, sprinkle a pinch of flaky sea salt on top of each cookie.

  2. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are just set.

  3. Immediately take a drinking glass that’s slightly larger than the cookies. Place it over each cookie and, using gentle pressure, move the glass in small circles. This makes the edges uniform and gives the cookies a professional look. 

Cool and Enjoy

  1. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.