From hard and crunchy to soft and gooey, each chocolate chip cookie recipe provides a slightly different result. They are a classic treat to be enjoyed at home or served on a platter at a special event. Even novice bakers can prepare a batch of three dozen chewy chocolate chip cookies with a crispy outer shell for a delectable treat that melts in your mouth.
Set the oven's temperature to 163 degrees Celsius and cover a baking tray with a coating of vegetable oil cooking spray.
Blend together 2 cups of flour, 1/2 tsp of baking soda and a 1/2 tsp salt in a medium-size bowl. Set the bowl aside for a few minutes.
Melt 3/4-cup of unsalted butter in the microwave until completely soft and just starting to liquefy. Pour the butter in a large mixing bowl and add 1 packed cup of brown sugar and 1/2 cup of white granulated sugar. Beat the mixture until it becomes creamy.
Add 1 tbsp of vanilla extract, 1 egg and 1 egg yolk to the butter mixture. Mix until well blended.
Pour the flour mixture into the butter mixture and stir with a spoon until well blended.
Pour in 2 cups of semisweet chocolate chips and mix thoroughly with a spoon.
Drop about 1 tbsp of cookie dough at a time onto the baking tray to make medium-size cookies. Space the cookies at least 2 inches apart.
Bake the cookies for about 10 minutes, or until the edges are lightly browned. Cool the cookies on the baking tray for about five minutes and then transfer them onto a wire rack to cool at room temperature.
This recipe will yield about three dozen medium-size cookies.
Try to keep your children away from the oven when you are putting cookies in or taking them out. Eating raw cookie dough can be fun and tasty, but keep in mind that you do have raw ingredients that can cause food poisoning such as salmonella poisoning (raw eggs are known for this).