The best chocolate chip cookie recipe for soft cookies with a golden bottom!
Important Tips:
The butter is melted then cooled before being combined with the sugars.
refrigerate the cookie dough balls for 2 hours or up to 48 hours
Make the cookie dough balls taller rather than wider to prevent too much spreading
Use 1 cup of chocolate chips then use the last 1/4 cup to decorate with once out of the oven
The Recipe:
Instructions:
- In a medium bowl whisk together the flour, baking soda, and salt and set aside.
- In a medium-Large bowl mix together both sugar and the melted *cooled butter until a smooth mix appears (make sure the brown sugar doesnt have any hard lumps)
- Add the vanilla and eggs to the sugar mix and stir with a electric mixer for 2 minutes.
- Lastly, fold the dry mixture into the wet with a rubber spatula and add 1 cup of the chocolate chips into the batter.
- Prepare a baking sheet with parchment paper. Use a 40-60g cookie scoop or 1 1/2 tablespoons or 2 tablespoon balls and roll them with your hands. Place them on the baking sheet and cover with plastic wrap.
- refrigerate for 2 hours or up to 48 hours.
- place around 6 cookies on eat cokie sheet and roll them so they are taller rather. than wider.
- Bake for 10-12 minutes but larger may need 14.
- Cool on a cooling rack then enjoy!
Grapefruit Grace 
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