Ryan’s chocolate chip cookies
My husband Ryan loves cookies and I always make these for him. The big debate is Ryan thinks I overcook my cookies (he likes them really soft) so I make him the dough and he heats them up in the microwave for 30 seconds. It's the perfect gooey cookie. We also argue about which type of chocolate to use and whether or not to add sea salt to the top. I like semi-sweet and he is a milk chocolate guy. I love the balance of the sea salt against the sugar. Either way you go this recipe is a great one to have on hand.
Ingredients
1 1/2 sticks (6oz) unsalted butter, room temperature
¾ cup light brown sugar
¼ cup granulated sugar
1 egg
1 ½ tsp vanilla extract
1 ¼ cup AP flour
½ tsp baking soda
½ tsp kosher salt
6 oz. 55% semi-sweet chocolate, chopped
Sea salt for the tops (optional)
DIRECTIONS
Beat sugars and butter together in a bowl of a stand mixer with paddle attachment for 2-3 minutes on high speed. Add the egg and vanilla and beat for another 1-2 minutes. Add flour, baking soda, and salt and mix just until combined. Add chopped chocolate and stir for another 10-15 seconds. Using a 2 oz ice cream scoop dough onto a prepared baking sheet 1” apart.
FOR BAKING
Suzanne’s method: Bake in a 350/325 convection preheated oven for 9 minutes. Rotate 180 degrees and continue to bake for 7-8 more minutes. Cool completely.
*sprinkle with sea salt
Ryan’s method: place a piece of dough into a small microwave safe bowl and heat for 30 seconds and enjoy!
