I’ve been on a mission to find the best chocolate chip cookie recipe. I have one I like for my cookie cake, but not one I like on it’s own. (Alton’s cookies are pretty tasty but you need bread flour on hand). I have high expectations for my cookies. A chocolate chip cookie cannot be thin and crispy, it can’t be tough or dry, it has to have the right chip to batter ratio, it should be a little salty, and it must be so irresistible out of the oven you burn your tongue eating one. There are a lot of factors that this cookie must live up to. It has taken quite a while, but I think I found one that meets most of them.
Have you ever searched for “the best _______ ever” (you insert something into the blank). I do this a lot. Looking for anything from the best tapas restaurant, or the best hair product for curls – I think you understand. I decided to google “the best chocolate chip cookie ever” and there were so many results. I clicked on one link that claimed to contain the best. It seems like a good resource too – I’ll have to dig a little deeper to find out. There are literally tons of recipes all from a variety of sources. This cookie recipe happens to be from a cookbook, Mom’s Big Book of Baking, which sounds so cute. I just picture a super mom serving warm cookies to her kiddies when they get home from school… The reviews are great, and there are tips on including kids in your baking. The recipes are also supposed to be quick – not time consuming – for all of you moms running around the house after your kids… or dads.
The recipe proved tasty. I made a few adjustments to the method and really enjoyed the results. The cookies bake evenly and the dough freezes incredibly well. I like to bake some, then roll little balls of dough and freeze them. It’s the best way to make cookies last without going stale – especially if your family consists of two people who should probably not eat so many sweets because someone bakes too much….
Try these delicious little morsels soon.
Chewy Chocolate Chip Cookies
adapted from Mom’s Big Book of Baking
2 1/2 C flour
1 tsp baking soda
1 tsp salt
2 sticks butter melted
1 C light brown sugar packed
1/2 C sugar
1 tsp vanilla
2 C chocolate chips
Preheat the oven to 375˚F. Line a baking sheet with a silicone mat if you have one. (I baked both with and without and didn’t notice much difference). In the bowl of a standing mixer, combine the butter and sugars and beat until fluffy. Add eggs one at a time and the vanilla. Mix until smooth. Measure the flour, soda and salt directly into the sugar mix. Stir on low speed until just combined. Mix in the chocolate chips. (alternately you can mix everything with a wooden spoon or hand mixer if you don’t have a stand mixer). Using a cookie scoop, measure out dough balls and place them on the silicone mat. Place the baking sheet in your freezer for 10 minutes, then place the sheet directly into the preheated oven. Bake for 10 minutes, or until the cookie turn golden brown. Remove from the oven and leave the cookies on the sheet for an additional 4 minutes. Transfer the cookies to a wire rack. Eat immediately (or store in an airtight container).
ps. If you decide you like the cookbook above, try buying it through the link provided! Just click on the image.