The “everything you want in a chocolate chip cookie” cookie.

I stumbled across a new chocolate chip cookie recipe. I’m always hunting for new ways to perfect the best cookie in the universe. There are so many out there. Some are great, some are rubbish, and some settle in between. I love my standard chocolate chip recipe that I’ve shared on this site, but I have got to admit – this new one is quite sensational. It is the Williams Sonoma chocolate chip cookie recipe. My classic choc-chip cookies are wonderfully soft and melt in your mouth. These cookies are slightly harder, but still soft inside. They use more chocolate chips, but less sugar in the recipe. I think that its definitely worth trying. I think it offers a different taste to the other recipe and both are fabulous choco-chip recipes.

So – enjoy the new version of an old favourite!

Happy Baking!

What you’ll need:

1 1/4 cups all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup  firmly packed light brown sugar

6 Tbs.  granulated sugar

1 large egg

1 tsp. vanilla extract

2 1/2 cups semisweet chocolate chips

What to do:

1. Preheat oven to 350F.

2. Line cookie sheets with parchment paper. Set aside.

3. In a medium sized bowl, beat together butter and sugar. Beat in egg. Mix in vanilla.

4. In another bowl, combine flour, baking soda, and salt.

5. With electric mixer, gradually add dry mix to wet mix. Stir in chocolate chips.

6. With an ice cream scoop, drop dough on to prepared cookie sheets. They will not spread too much, but on a standard cookie sheet, do not exceed 3 to a row.

7. Bake for 10 minutes. Remove and cool on racks.