another day, another cookie

If you follow me on Pinterest, you've probably figured out I'm a total cookie monster. No matter how many cookie recipes I've pinned, you can never have enough. Today I'm sharing with you one of my favorite chocolate chip cookie recipes. The recipe is simple and easy to follow. You do have to chill the dough, but only for 30 mins or so! It's kind of a mix of a few different ones I've found online, with my own personal tips. Enjoy!Ingredients:

• 2 cups + 2 tablespoons all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• ½ teaspoon salt
• 1 ½ sticks (6 oz) butter, melted and cooled
• 1 cup brown sugar, lightly packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups dark chocolate chips (I use a mix of semi-sweet & dark chocolate!)

Directions:

1. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
2. In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
3. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
4. Cover and refrigerate the dough for 30 minutes to an hour.
5. Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.
6. Scoop however much cookie dough you want out and roll into a balls (I personally like smaller cookies, like less than 1/4 cup of dough. Then you don't feel guilty for eating 10). Also - try making your balls taller rather than fatter, it helps them not flatten out too much. Place on a baking sheet lined with parchment paper (or a silipat mat), making sure the cookies have plenty of space to spread.
7. Bake for about 12 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let cool on the baking sheets until the cookies are firm enough to remove. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you!
8. Repeat with remaining batches, until all cookies are baked.

Flawless Chocolate Chip Cookies

In case we haven't met before, my name is Lauren Sims, and I am an absolute cookie MONSTER. I love all sweets but ever since I was an infant (maybe even before), cookies have won my heart. Particularly chocolate chip.I have several different recipes I rotate through when baking cookies, depending on the occassion and how much time I have. The recipe I'm about to share with you all is for brown butter chocolate chip cookies. I love this one because you don't have to chill the dough, because really...who has time for that. They are also so chewy and stay soft for days!I hope you enjoy these as much as I have!Brown Butter Chocolate Chip Cookies (this recipe is adapted from Baker By Nature, I just made a few changes!)Ingredients:

• 2 1/2 Cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon flaky sea salt
• 15 tablespoons salted butter
• 1 cup + 2 tablespoons dark brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons vanilla
• 2 large eggs
• 2 1/2 cups semi sweet chocolate chips

Instructions:

1. Preheat oven to 375 degrees (F).
2. In a medium sized bowl, whisk together the flour, baking soda, and sea salt; set aside
3. Place 8 tablespoons of butter in a small sauce pan over medium-high heat and cook for about 2 minutes, stirring almost constantly, until the butter has browned.
4. Remove from heat and stir in remaining 7 tablespoons of butter; whisk until completely smooth. Place the bowl in the refrigerator or freezer and bring the butter back to room temperature. *You'll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation.
5. Once the butter is at room temperature, add the sugars and the vanilla to the browned butter and whisk until light & fluffy; about 2 minutes (I use a stand mixer!) Add the eggs and beat quickly, for only about 30 seconds - until they're just combined.
6. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds
7. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear.
8. Fold in all chocolate chips
9. Lightly grease a cookie sheet (or place a silipat mat on a cookie sheet! This is the one I use and i'm obsessed with it. Totally transforms your cookies)
10. Roll the dough into balls (I personally like smaller cookies - then you can easily justify eating 5), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading).
11. Continue this process until all the dough has been rolled.
12. Place baking sheets in preheated oven and bake for 11-14 minutes, or until golden at the edges but still soft in the middle. (I cook mine 10 minutes actually!)
13. let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely. (This is the wire wrack I use)
14. Enjoy!! Try and cut yourself off after a dozen if you can!

Make sure you follow me on pinterest for more yummy dessert recipes. xx[show_shopthepost_widget id="530788"]