HOANG’S CLASSIC CHOCOLATE CHIP COOKIES

“My friend at work, Hoang has been in search of a classic chocolate chip cookie.  Needless to say, I was happy to help lend my services in this noble quest.  The fruits of our efforts resulted in this timeless classic that provides a mild crunch and velvety soft interior.”

The Paulsen Boys gave the recipe three thumbs up.

Who could ask for more?

1/2 cup Butter (room temperature)

1/2 cup Sugar

1/2 cup Brown Sugar

1 Egg

1 teaspoon Vanilla Extract

1 1/4 cups Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1 cup Mini Chocolate Chips

Preheat oven to 350 degrees.

Cream butter, sugar, and brown sugar.

Mix in the egg and vanilla extract.

Mix in the flour, baking soda, and salt.

Mix in the mini chocolate chips.

Place dough in the refrigerator for 15 minutes.

Place Tablespoon sized balls of dough onto a parchment paper lined baking sheet.

Bake for 8 minutes or until the bottom edges of the cookies have browned (peeking under the cookies with a spatula will reveal that the entire cookie has browned, but not burned).

Place the baking sheets on wire cooling racks.

Allow cookies to cool on the baking sheets for 5 minutes, before transferring them off of the baking sheets and directly onto another wire rack to cool completely (or almost completely, if you still want to eat them warm).  The extra 5 minutes of time on the warm baking sheet will actually allow the cookies to “bake” some more and set properly.

Enjoy!

 

Makes about 30 cookies.

Revised Source:  “Best Chocolate Chip Cookies” recipe by Dora, as found on allrecipes.com.

Reminders and Observations…  Remember to never bake cookies on a warm baking sheet, which will cause them to spread out.  My first batch turned out flatter and chewier.  My second batch was a little more “classic” in texture.  I attribute this to the second batch’s dough warming, as the first batch baked.

A cookie from the second batch, a classic.