Now we’re getting to the best of the best. Out of all the cookie recipes I tried one after the other, only three made the top spots and, despite the similarity of ingredients, really were different relative to each other. Or at least this was different from the other two at the top. You’ll know what I mean when you see the last ones I’m going to post.
But for now, let’s stick to this recipe from Pinch of Yum. If you like cute little, chubby cookies that can hold as many chocolate chunks as you wish and has a dough that’s easy to work with, here you go. This cookie was delicious.
1/4 cup granulated sugar
1/4 cup raw cane sugar/turbinado sugar
1/4 cup dark brown sugar, packed
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chunks (I cut up Hershey Kisses as that's all I had on hand at the time)
- Using a stand mixer with the paddle attachment, beat the melted butter with the sugars until creamy. Add the vanilla and egg; beat on low speed until just incorporated. Do not overmix.
- Add the flour, baking soda and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. Add the chocolate chips and mix in with wooden spoon or your hands.
- Roll into golf-ball size balls or slightly smaller size. Cover, chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper and evenly space frozen dough balls. Bake for 9-11 minutes or until the cookies look puffy and dry and just barely golden. Do not overbake.
- Let cool on pan for a few minutes then remove to wire rack to cool completely.