Ridiculously Great Chocolate Chip Cookies

The dough in most chocolate chip cookies exists only to hold chocolate chips and isn’t tasty all by itself. The dough of these cookies is epic! It could easily stand on it’s own but add the chocolate chips and it takes this type of cookie to a whole new level.
    • 2 C white flour
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1/2 tsp ground cinnamon
    • 3/4 C softened utter
    • 1 C firmly packed brown sugar
    • 1/2 C white sugar
    • 1 Tbsp vanilla extract
    • 1 egg
    • 1 egg yolk
    • 1 C semi-sweet chocolate ships (best flavor for the dough)
  1. Preheat oven to 325. 
  2. Line two cookie sheets with parchment paper (no greasing, it will make the cookie greasy) 
  3. Mix together flour, baking soda, cinnamon and salt then set aside. 
  4. Cream together the softened butter, brown sugar and white sugar until well blended. 
  5. Add vanilla, egg and egg yolk and beat well. 
  6. Mix in dry ingredients just until blended together. Over doing it will make dry cookies. 
  7. Mix in chocolate chips. 
  8. It is best to chill the dough until it can be formed into balls without sticking to your hands but this is optional. 
  9. Take 1/4 C of dough and make balls. Put on cookie sheet and slightly flatten each ball. 
  10. Bake one sheet at a time at 325 for around 15 minutes.
  11. Cookies are done when edges are rounded away from sheet and the center of cookie is just about dry looking (under cooked will look glossy and wet on top). These cookies do not brown like other recipes. If they are browning then they are over cooked and will be dry. Bake as directed and you will have soft, chewy cookies for days! 
  12. Take cookies off cookie sheet and put on cooling rack about a minute or two after they come out of the oven.  They will be very soft but you don’t want them to keep baking on the hot cookie sheet.  After cooling on baking rack, store at room temperature in a sealable container or bag.