I feel like I’ve been away from the blog for such a long time! I know I only missed Fridays post, but I rarely ever miss a posting day. However, last week was an exception. Steve and I went away for the week to just relax. We went off to a nice resort, hung out in the pool, ate good food, and just spent quality time with each other. Some people might call it our Babymoon – Which is really just a vacation to get away before the baby comes. There are SO many things happening right now and it was so nice to just escape from reality and relax with just the two of us.
It’s crazy because before I got pregnant I felt like I has so much time on my hands. I baked and cooked all day and didn’t really need to do much else. But now, time seems to be going so fast! I plan to bake something but never end up doing it because the day is pretty much over when I finally have the time to bake it. So when it seems like I have no time to bake, I whip up something quick and easy, like these Soft Chocolate Chip Cookies.
I’m always looking for a good cookie recipe. One that takes almost no time to bake, and I can adapt to make different flavor combinations. Just recently I found this cookie recipe through my good friend Audra’s blog, The Baker Chick. They have quickly become one of my favorite cookies to make. There are 2 things I love about these cookies – 1) Their super soft and 2) They don’t need to chill before baking. I’m sometimes such an impatient baker (I utilize my freezer probably more than I should), so when I see a recipe that bakes up a perfectly-shaped, soft cookie, I’m sold!
Soft Chocolate Chip Cookies
For Printable Recipe, Click here!
Makes: About 2 dozen Cookies
2 cups All Purpose Flour
½ teaspoon Baking Soda
½ teaspoon Salt
1 cup Brown Sugar
½ cup Sugar
12 tablespoons Unsalted Butter, Melted and Slightly Cooled to Warm
1 Egg Yolk
2 teaspoons Pure Vanilla Extract
1 ½ cups Semi-Sweet Chocolate Chips
Preheat the oven to 325 degrees F. Line 3 baking sheets with silicone mats or parchment paper. Set aside until needed.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, beat together the brown sugar, sugar, and melted butter until smooth. Add the egg, egg yolk, and vanilla; beat until fully combined. Add the flour mixture and mix until it’s just incorporated. Stir in the chocolate chips.
Using your hands, roll a little bit less than half a cup of dough into a round ball. Pull the ball directly in half. Place each half on the prepared baking sheet, with the side up that you pulled apart (it will have “jagged” edges on top). Repeat with the remaining dough, being sure to leave about 2-3 inches between each cookie – I fit 8 cookies on each baking sheet.
Bake the cookies until they have set and the edges start to a turn a light golden brown, about 10-12 minutes. Be sure not to over-bake the cookies, you would rather have them be a little underdone than overdone. Remove the cookies from the oven and immediately transfer to a cooling rack. Cool until the cookies are warm or room temperature. Serve and enjoy!
These cookies last up to 7 days in a sealed container.
Recipe from The Baker Chick, who adapted it from Baking Illustrated.