Its hard work coming up with a really great balanced chocolate chip cookie. I have mixed several recipes and trying to find the perfect one. For me, this is it. Slight crunch on the outside, very nice chew on the inside, balanced because of the different sugars and different chocolates. These were all enjoyed last night at a birthday party. The mixture of the m&ms in these were a request from the birthday boy!
1 stick unsalted butter, melted and cooled (I do this first so it adequate time to cool)
1/2 cup light brown sugar (for chew)
1/4 cup dark brown sugar (for depth of flavor)
1/3 scant cup of white sugar (just because!)
1 egg plus 1 egg yolk
1 T vanilla
1 cup flour
1/2 cup plus 2 T bread flour
1/4 heaping tsp salt
1/4 heaping tsp baking soda
3/4 cup semi sweet (or mini baking m&ms)
3/4 cup dark chocolate (I used girardhelli in this batch)
Cream together the butter through the vanilla till light and fluffy (about 5 minutes). Mix together dry. Add just until incorporated. Fold in chocolate chips. Do not overmix. Bake at 350 for about 11 minutes – don’t overcook. I get about 30 cookies out of this – depending on the size.