More Chocolate Chip Cookies

This past week was baking perfection. Not only did I bake up some Traditional Madeleines but I also tried a new chocolate chip cookie recipe. Baking my two favorite cookies in one week made for a very happy baker and household. These cookies were quite tasty and very chewy in the middle. They were a great cookie but I'm not sure they are my favorite recipe thus far. Here are the links of the recipes (some traditional, some not) I've tried out so far:

1. Butterscotch Chocolate Chunk Cookies by Nick Malgieri
2. The Ultimate Chewy and Soft Chocolate Chunk Cookies by Regan Daley
3. Nestle Chocolate Chip Cookies (I think these may be my favorite)
4. Crisco's Ultimate Chocolate Chip Cookies
5. The Best One-Bowl Chocolate Chunk-Pecan Cookies by Jill O'Connor
6. Milk Chocolate Chunk-Peanut Butter Cookies by Carole Bloom
7. Oatmeal Chocolate Chip Cookies on Allrecipes.com
8. Chunky Peanut Butter and Oatmeal Chocolate Chipsters by Dorie Greenspan

Quintessential Chocolate Chip Cookies
Source: Sherry Yard's Desserts By The Yard
Makes 48 cookies

1 1/2 cups a all-purpose flour
1/2 tsp baking soda
4 oz (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1/4 tsp salt
1 large egg
1 tsp vanilla extract
12 oz bittersweet chocolate, cut into 1-inch pieces (I used semi-sweet chocolate chips)

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Sift together the flour and baking soda and set aside.

In a large bowl cream the butter until lemony yellow, about 2 minutes. Scrape down the sides of the bowl. Add the sugars and salt. Continue creaming until it is smooth and lump-free, about 1 minute. Stop the mixer and scrape down the sides of the bowl.

Add the egg and vanilla and beat on low speed for 15 seconds, or until the egg is fully incorporated. Do not overbeat. Scrape down the sides of the bowl.

On low speed add the sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix in.

Spoon heaping Tbsps 2 inches apart on the prepared baking sheets.

Bake, rotating sheets from top to bottom and from front to back halfway through the baking, for 12-15 minutes, until lightly browned. Remove from oven and slide the parchment off the baking sheets onto a work surface. Cool the baking sheets between batches. Allow cookies to cool for at least 5 minutes before serving.

Enjoy!

Pretty on the inside.