About this Recipe
Writing about this chocolate chip cookie recipe, for me, is like writing about a dear old friend, a companion, a lover, a muse. What can one really say about the best dessert in the whole entire world? What words are there to describe a creation so magical and inspired? Is it even possible to touch the space of pleasure and satisfaction with mere letters and words strung together on a screen. The answer, dear cookie loving friends, is a resounding no. However, that won’t stop me from trying.
Cookies. Chocolate chip cookies to be precise, are my all time most favorite ever dessert recipe in the whole entire world. Some people like a crunchy crispy cookie that snaps. To those people I silently shake my head. For me the epitome of a good cookie is the perfect combination of crispy exterior, chewy interior and a high chocolate to batter ratio. I also like when they are flat, and provide about 2-3 bites per cookie. I must have been spoiled growing up because I can remember my Mother making this chocolate chip cookie recipe quite often, and coming home to the inviting smell of these little magical creations baking...just knowing it will be a good night.
1. Don’t overcook. For perfect chewy consistency, it is important that you *almost* undercook them to keep that center moist and chewy. They will of course be cooked still, but just keep an eye that they come out before they dry out.
2. Don’t be shy on the chocolate chips. Oh and if you are a chocolate lover, choose a high quality chocolate chip that is a darker chocolate for ultimate satisfaction.
3. Double the batch and freeze the dough for last minute cookie cravings.
4. Store in a covered tupperware (*If they last that long).
5. An excellent variation of this recipe is Grandmother's Chocolate Chip Macademia Nut Cookie Recipe.
6. This recipe for the best chocolate chip cookies is easy to make and will be further enhanced if you use quality ingredients. Make sure to use room temperature butter, and use both granulated and brown sugar as this is very important.
7. We use a 1.5 inch cookie scoop and it made 21 cookies.
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/4 cup + 2 Tablespoons granulated sugar
1/4 cup lightly packed brown sugar
1 teaspoon pure vanilla extract
1 cup chocolate chips, we used Camino fair trade 71% cacao brand
1. Preheat the oven to 350 degrees F.
2. Line a baking sheet with parchment paper or you can grease it with butter. We like using parchment paper as it makes for easy cleanup, means less greasing of pans and things bake nicely on the parchment.
3. Stir the flour, baking soda and salt together in a mixing bowl.
4. Place the butter, sugar and brown sugar and egg into a second mixing bowl and use an electric mixer to cream the ingredients together. Add the vanilla and beat in.
5. Stir the dry ingredients into the wet using a wooden spoon.
6. Fold in the chocolate chips until evenly dispersed.
7. Use either a cookie scoop or a tablespoon to form the cookies. Leave about an inch all the way around each cookie.
8. Place into the preheated oven and bake 12-15 minutes or until golden brown.
9. Remove from the oven and let sit a couple minutes then transfer the cookies to a cooling rack.
These cookies have a soft texture in the middle and a crispy texture on the outside.
When looking for recipes for chocolate chip cookies, you will have plenty of options. The most important thing with any homemade cookies recipe is to follow the recipe closely and use the ingredients that are called for in the directions to ensure recipe success.
The best way to bring butter to room temperature is to let it sit on the counter overnight, or take it out about an hour or two before you are ready to make your homemade cookies or dessert recipe. You can also place the butter beside the stove (not on the stove), but close by. If you don't have room temperature butter and you are hoping to make this recipe for chocolate chip cookies right away, there are a couple of things you can do. You can use a box grater and grate the butter, which is a tip that works quite well.
It is probably best to stay away from the microwave; you can however try slicing the butter into equal pieces, then place on a plate and microwave in two-second increments. You have to be very careful to not melt the butter. Otherwise, your homemade cookies batter won't work.
When butter is at room temperature, it helps to form an emulsion in your homemade cookies recipe which helps to traps air. While the dessert recipe or best chocolate chip cookies are baking in the oven, that trapped air in the mix expands and produces a fluffy baked good. When butter is at room temperature, you should be able to press your finger into it and easily make an indent. The butter should be firm, not cold.