There are chocolate chip cookies and THERE ARE CHOCOLATE CHIP COOKIES! This recipe, believe it or not, I have been using since I was a teenager, and that was several decades ago. It has to be my all time favorite recipe and one that my daughter has learned and makes all the time. My added secret ingredient? Almond Extract! It takes these cookies to a whole new level.
2 cups plus 2 Tbsp. Bread flour (I like a chewier cookie) (But you can also substitute All-purpose Flour)
1/2 tsp. Salt
1/2 tsp. Baking powder
3/4 cup butter, melted (1 1/2 sticks OR 12 Tbsp.)
1 cup brown sugar (I used light brown sugar)
1/2 cup sugar
1 large egg
1 egg yolk
2 tsp. Vanilla extract
1 tsp. Almond extract
1 1/2 cup Semi-sweet chocolate chips (more than this and it becomes overpowering)
1/2 cup chopped pecans, optional
Preheat the oven to 325 degrees. Have 2 cookie sheets ready and lightly buttered.
In another smaller bowl, combine the flour, baking powder, and salt. Mix thoroughly. Add these dry ingredients, to the butter/sugar mixture; making sure not to over beat.
Add the chocolate chips and nuts, if using and combine, JUST UNTIL mixed thoroughly. DO NOT OVER MIX!
Preheat oven to 325 degrees. Using a cookie scooper, scoop cookie dough onto cookie sheet. Using a scooper allows you to have your cookies bake evenly and also look uniform.
Bake them for approximately 15 – 18 minutes, depending on your oven. The centers may seem soft, but as they cool off, they’ll settle better. Remove to cooling racks, and allow to cool completely before storing. I hope you enjoy these as much as my family does.