The Perfect Chocolate Chip Cookie: Recipe
Our Background Story
The start of these amazing delicious cookies, dates back to 1990, with my Grandmother and my Mother. Every weekend they would come together and bake, and one day they decided that they wanted to try to make their own desserts from scratch. The easiest thing to start with was a basic chocolate chip cookie. For 15 years they were trying to perfect the cookie to exactly what they were looking for, they even started to add in different components such as nuts, different types of chocolate chips, and more goodies. They decided to stick with the classic chocolate chip, and when 2005 rolled around, the final recipe was complete. It made the cookies chewy, with a golden bottom edge, and the perfect puffy top that dropped beautifully when it cooled. I hope you find this recipe easy to make and enjoy the process of doing so, in the end all of the work will be worth it!!
Ingredients and Instructions
- 8 tablespoons of salted butter
- 1/2 cup white sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
- Preheat the oven to 350ยบ. Microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot - but it should be almost entirely in liquid form.
- Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed intil just incorporated - 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
- Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between "wet" dough and "dry" dough). Add the chocolate chips and incorporate with your hands.
- Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but it is essential for keeping the cookies soft. Take them out even if they look like they're not done yet. They'll be pale and puffy.
- Let them cool on the pan for a good 30 minutes or so (I mean, okay eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.
Final Thoughts
"The cookies are amazing, warm, gooey, melty chocolate chips, comfort foodie goodness!!"
- Mary, FL.
"Love these cookies! They are huge and perfectly cooked every time. Makes for a nice gift for teachers and friends. Chocolate Chip is our favorite.
- Nathan, PA.
"Imagine the bestest warmest chocolatiest cookie. Now imagine it dunked in chocolate milk."
- Jennifer, CA.