What’s better than a soft chocolate chip cookie still warm from the oven, all gooey and melty in the middle? I found this recipe somewhere online a few years ago, and tweaked it until it was just about perfection. Although I’m not a dedicated baker, everyone (especially hubby) absolutely loves these, and a fresh batch of five dozen has been known to disappear within just a few days.
- Preheat oven to 350 degrees.
- Sift together flour, baking soda, and salt. In another bowl, cream butter with white and brown sugar. Beat in egg and vanilla. Gradually add flour mixture and mix well. Stir in chocolate chips.
- Place spoonfuls of dough about 2 inches apart on ungreased cookie sheets. Bake for 6-7 minutes. [Note: take them out of the oven when the edges are just starting to turn golden, to prevent over-baking.]
- Let rest on top of stove for another 6-7 minutes, or until they slip off the pan easily. Cool completely on wire racks before storing.
Makes about 50 cookies – depending on how much cookie dough you eat first!
Nutrition Info: 89 Calories [13 Carbs, 2 Protein, 4 Fat]
As always, remember that my nutrition info may vary slightly from yours, depending on the brands and quality of ingredients used.
Tried it and loved it? Let me know!