Check out what Lisa has to say about this amazingly delicious, comforting cookie:
“Evan took the first slice of this cookie. After one mouthful he declared it “the best chocolate chip cookie ever” Oh yeah, I’m talking forever and ever, and happily ever after and beyond. After a statement like that I had to take a bite and I must agree…this cookie was golden brown and crunchy on the outside and moist and chewy on the inside. Cookie perfection. I may never make chocolate chip cookies any other way again. Seriously, it was that good.”
In Rachael Ray’s words, “Yum-O.”
Ingredients
2 cups Gold Medal all-purpose flour
1 teaspoon Arm & Hammer baking soda
1/2 teaspoon Morton salt
3/4 cup (1 1/2 sticks) Land O’ Lakes unsalted butter, softened
1/2 cup Domino granulated sugar
3/4 cup Domino packed light brown sugar
1 large egg
2 teaspoons of McCormick pure vanilla extract
1 1/2 cups Ghirardelli chocolate chips (9 ounces)
Instructions:
Preheat oven to 350 degrees and spray a 10-inch ovenproof skillet with cooking spray.
Whisk together flour, baking soda, and salt; set aside. Cream butter and sugars until mixture is light and fluffy, about 2 minutes. Add egg and vanilla; mix until they are fully incorporated. Add flour mixture, and beat until just combined. Stir in chocolate chips.
Transfer dough into the skillet and press to flatten, covering bottom of pan. Bake until edges are brown and top is golden, 40 to 45 minutes. Don’t overbake; you’ll want the middle to be moist and chewy. Transfer to a wire rack to cool in pan, 15 to 20 minutes. Cut into wedges.
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Quick Tip: Make sure to make this on a day you’re alone…you’re not going to want to share.
Thank you to The Cutting Edge of Ordinary for this awesome recipe!
