This recipe comes to you after many years of chocolate chip cookie research. (You know this is coming: It’s a tough job, but somebody’s got to do it.) Like most American women, I adore chocolate chip cookies and have made and sampled many, many, many of them and although there is room for different kinds of chocolate chip cookies to reign supreme in your own cravings kingdom, I like the kind that are chewy yet puffy and soft, a little tiny bit gooey on the inside and crisp on the edges. NOT flat and greasy. Unfortunately, making a flat and greasy chocolate chips cookie seems to be the default outcome for many if not most recipes. (I know, I know #firstworldprobs for sure!) I spent a ridiculous amount of time researching why this is and how to avoid it (As anyone who has attended my meal planning class can attest, I’m a little obsessive about these things!) and will spare you all the scientific explanations, but finally came up with what I dare to deem as the Perfect Chocolate Chip Cookie recipe! Chewy, puffy, gooey, crisp bites of heaven that are laced with plenty of semi sweet chocolate and NOT flat AND are easy to prepare in one bowl in a dangerously short amount of time. You can thank me later for now, go and get started on these!
-1/2 c (1 cube) butter, slightly softened
-3/4 c white sugar
-3/4 c brown sugar
-2 tsp vanilla
-1 tsp soda
-1/2 tsp salt
-2 1/4 to 2 1/2 c flour (see instructions)
-1 c (1/2 bag) chocolate chips,
1- Preheat the oven to 375 degrees.
2- Soften the butter, but only a tiny bit! (Either leave it on the counter for an hour or so or if it’s straight out of the fridge microwave it for 5-10 seconds, but no more.)
3- In a large bowl (I use my Kitchen Aid mixer so I put it in the bowl that goes with that) cream the butter and sugars really well (cream means to beat together on a high speed until they are nice and fluffy and all combined.)
4- Beat in the 2 eggs on medium speed or a minute or so until combined and scrape the edges of the bowl.
5- Then beat in the vanilla, soda & salt just until combined and scrape the edges of the bowl again.
6- Gradually beat in the 2 1/4 cups of flour on medium to low speed (I do a little with the mixer and then gently finish mixing in the flour by hand with a spoon-these keeps your cookies from being tough but you can do it all in the mixer too, just don’t over do it.) and if it doesn’t seem thick enough (see the following picture), add a little more flour, up to the extra 1/4 for a total of 2 1/2 cups. I’ve found from living in Hawaii, Japan and dry Utah that the flour amount can make a big difference depending on a lot of variables.
7- Then gently mix in the chocolate chips. Feel free to add in extra chips if you want (and who doesn’t want more chocolate?!)
8- Drop by spoonfuls onto an ungreased cookie sheet. I tend to do mine on the small side, maybe a tablespoon of dough rounded into a ball, but you can go bigger if you prefer.
9- Bake for 8 to 10 minutes. (depending on the size of dough balls and how brown you like your cookies.)
*I like to bake up a batch and then refrigerate or freeze the rest so I can bake them fresh whenever we plan to eat/serve them. For the freezer I roll the dough into balls and place them carefully into a flat Ziploc gallon freezer bag (that is labeled with the kind of cookies and baking instructions) and then carefully, keeping the bag flat, move it to the freezer. Then you can get that bag out anytime and put the number of cookies you want to bake on your baking sheet to defrost a little and put the bag with the rest of the cookie dough balls in the freezer again.
**A big thanks to my friend, Nick, for being a consultant on this recipe. He and his wife are pretty much amazing at anything in the kitchen.