Classically Classic Chocolate Chip Cookies
The Chocolate Chip cookie is the best of all the cookies. I will not entertain any debate when it comes to this fact.
There is a comfort and satisfaction in a cookie that contains all the good things in life. Its buttery, its chocolatey, its sweet and just a bit salty. I will concede that other cookies have their place, but nothing will every compare to a warm and gooey cookie full of chips. If you disagree then you are wrong, (or you are Man, and…you are still wrong).
I worked hard to find “my” cookie recipe. There were a lot of tedious delicious trials and slight fine tuning. And chances are this recipe will look a lot like other chocolate chip recipes. But those slight differences are what makes it mine. That 1/4 tsp of salt that was removed in the process is the difference between a great cookie, and a PERFECT cookie that feels catered to my exact taste buds.
So while you are free to use my recipe and call it a day and never change a single thing about it (cause, like I’ve said, its totally perfect). I encourage you to use my recipe, or any other of the great recipes out there as a base to find YOURS. This is the first recipe I felt comfortable calling “mine” and to do that is a great feeling. This cookie lends itself so well to experimenting. Change your sugars, try new flours, play with the type and quantity of extracts, melt your butter and then don’t. The possibilities are endless. Find your perfect recipe.
But until then, you can have mine.
What you'll need:
What you'll do:
Oven – preheated to 375f
Cookie sheets – covered with parchment
Flour – 327g (2 1/4 cups)
Granulated Sugar – 210g (1 cup)
Brown Sugar – 140g (2/3 cups)
Butter – 226g (1 cup)
Eggs – 1 egg + 1 yolk
Baking Soda – 1 tsp
Vanilla – 1 tbsp + 1 tsp
Salt – 1 1/4 tsp
Chocolate – lots and lots of whatever type of chocolate your litte heart desires. My preference is a mix of semi and bittersweet chocolate (sometimes I add some milk chocolate if I’m feeling a little wild) a good starting point is 300g semisweet and 210 bittersweet. You can use all semi sweet and they will still be awesome.
– Melt butter in small sauce pan
– Whisk butter with both sugars
– Whisk in egg and yolk
– Add vanilla, salt, and baking soda and makes sure everything is combined
– Switch to a spoon or spatula and mix in the flour until just combined
– Fold in the chocolate until everything looks evenly distributed
– Drop mounds of cookie dough onto prepared cookie sheet about three inches apart.
*raw dough balls can be frozen for future use
– Bake until they are just browned, and look a bit underdone in the middle (they will continue to bake on the sheet out of the oven)
For 1tbsp balls of dough bake 7 – 9 minutes
For 2tbsp balls of dough bake for 11 – 13 minutes
– Remove from oven and let sit for a few minutes before moving to a cooling rack
– Devour while still warm and gooey
