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Chocolate Chip Cookie Break!

Alessanda Bulow

Chocolate Chip Cookie Break!

Whether you like your chocolate chip cookies soft and chewy or crisp and crumbly, today’s the day to whip up a batch. This year, up your baking game with our tips for 5 easy ways to improve your chocolate chip cookies, then check out our favorite recipe.


yield: Makes about 28 large (4 1/2-inch) cookies

INGREDIENTS:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 sticks (1 cup) unsalted butter, melted and cooled slightly
  • 1 1/2 cups packed light brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups semisweet chocolate chips (16 ounces)

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PREPARATION

Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.

Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.


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Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

cooks’ note: Cooled cookies keep in an airtight container at room temperature 3 days.

For more delicious chocolate chip cookie recipes, head back to Epicurious.com!

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