Oh. My. Goodness. You guys… the time has come! I can finally share our family’s best ever chocolate chip cookie recipe.
The search is over!
Over this past holiday season, I’ve taken it upon myself to develop the best chocolate chip cookie recipe… well, best for our family, at least.
It was quite the adventure. After (happily) testing a variety of cookies, we realized that we liked the chewier variety (but not too chewy) with a crispy edge.
What Ingredients Do You Need to Make Chocolate Chip Cookies?
Chocolate chip cookies are a basic recipe that every household needs. Luckily, it doesn’t require any complicated ingredients. In fact, you likely have all the required ingredients in your pantry already!
In my recent post, I broke down the structure of a chocolate chip cookie, dissecting its anatomy and exploring the science behind America’s beloved dessert.
Butter Makes it Better
For my particular recipe, I opted for softened butter. Many recipes call for melted butter, which results in a greasier cookie. However, I wanted to keep the structure a bit more sturdy for our batch.
Give Me all the Brown Sugar!
Most chocolate chip cookies use an equal amount of granulated sugar and brown sugar. On my last article, I talked about the role of brown sugar, and how it gives cookies a softer consistency.
I was a little heavy-handed with the brown sugar for our recipe. However, I made sure to keep a close eye on the granulated sugar and its measurements. It’s all about structure, and I didn’t want an extremely floppy cookie.
Okay, okay – that’s enough babbling. It’s cookie time!
How to Make Chocolate Chip Cookies
½ cup unsalted butter, softened
6 tbsp granulated sugar
½ cup + 2 tbsp brown sugar, packed
1 large egg, room temperature
1 tsp vanilla extract
1 2/3 all-purpose flour
½ tsp baking soda
1 cup milk chocolate chips
Yields: 15-18 cookies
In a large bowl, cream together butter and both sugars.
Add egg and vanilla and mix all ingredients together.
In a separate bowl, sift together all dry ingredients: flour, baking soda and salt.
Slowly add dry ingredients into the wet ingredients. Mix together until cookie dough forms.
Use a spatula to fold in the chocolate chips.
Wrap cookie dough in plastic and refrigerate for at least 30 minutes (however, more is better!)
Once the cookie dough is done chilling, remove from the oven and preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Roll out 1 inch spheres from the cookie dough. Place each one gently on your baking sheet, keeping them about an inch and a half apart from each other.
Bake for 10 to 12 minutes. Allow to cool on a wire rack. Serve with milk and enjoy!
I’m so glad our family’s dream cookies finally came true! What’s your take on the classic chocolate chip cookie? Tell me about the best cookies you’ve ever had in the comments below!