Another fantastic recipe from The Hummingbird Bakery Cookbook. What makes these extra special? The use of brown sugar. It adds a sweetness that beats white sugar any day. Plus I used dark chocolate chips and they really made these pop even more!
I think this is my 3rd tested recipe now from this cookbook and so far, so good. Everything has been incredible. This cookie recipe definitely delivered. With fall fast approaching and kids headed back to school quick breads and cookies are a staple in this house. Chocolate chip cookies are my kids fave and though I have a few great recipes on hand already I figured why not try out another one.
For easy clean up I highly recommend lining your baking sheets with parchment paper. And for ease of measuring, definitely invest in a cookie scoop. I love mine ! If you don't have one though them measure out the cookies one teaspoon at a time.
These don't spread too much but give yourself a good inch space between each cookie. Don't overbake these either so keep a watchful eye on them.
* altered source , Chocolate Chip Cookies, The Hummingbird Bakery Cookbook
WHAT YOU NEED
225 grams unsalted butter, at room temperature
350 grams light brown sugar
1/2 teaspoons pure vanilla extract
400 grams all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking soda
125 g dark chocolate chips
LINE two cookie sheets with parchment paper
PREHEAT oven to 325F
IN MEDIUM BOWL, sift together flour, salt and baking soda. Set aside
IN BOWL OF STAND MIXER fitted with paddle attachment, cream butter and brown sugar MED speed 3 minutes
ADD eggs, one at a time, blending thoroughly after each addition scraping down sides of bowl when needed
ADD vanilla and blend til combined
ADD flour mixture slowly until blended
STIR in chocolate chips
SPOON teaspoon size mounds of dough onto prepared sheets leaving 1 inch space between each one
FLATTEN cookies slightly with back of a spoon
BAKE 10 MINUTES or until golden brown