Best Chocolate Chip Cookies!
The Best Chocolate Chip Cookie Recipe
Fresh out of the oven, these chocolate chip cookies are soft. After they cool they remain soft in the center, crispy on the edges and buttery good.
Cookies! Chocolate Chip Cookies!
By far the most requested cookie at my house is chocolate chip. I think there’s also a national law somewhere that the very first cookie American kids (or The Horde, which makes up about 1/3 of all kids in America) learn to bake – first with an adult, and then by about age 9 or 10, on their own with supervision. Finally, by the time they’re 12 or so, they can do it on their own.
My own favorite cookie is the simple, plain-Jane oatmeal cookie version my grandmother first made with me – the one off the round blue box with the old man on it. But because The Horde all picks chocolate chip first, we produce three batches of chocolate chip cookies to every one batch of anything else. We’ve made them so much I’ve memorized the recipe, and have tweaked my version over the years to be a super-fast, ultra simple, one-bowl recipe. I’ve discovered that by adding the baking soda at the beginning with the butter and sugar, I save the extra step of sifting the dry ingredients together. I also have adapted the ingredient ratio to be easier to remember – other than the bit of salt, all the other ingredients are whole numbers – I think of these as one of my 1-2-3 recipes. Easy peasy.
These have nice crisp edges, soft middles and a beautiful buttery flavor. That’s about all anybody can ask for. Maybe a glass of milk. And some jewelry.
The Best Chocolate Chip Cookies Recipe - Ingredients
The Best Chocolate Chip Cookies Recipe - Ingredients:
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 1 teaspoon baking soda
- 2 eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 cups semisweet chocolate chips
The Best Chocolate Chip Cookies Recipe - Directions
The Best Chocolate Chip Cookies Recipe - Ingredients
- Preheat your oven to 350F. Line a baking sheet with foil or parchment paper, and set aside.
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the salt and baking soda scraping down the sides of the bowl as you work to make sure all the ingredients are fully incorporated.
- Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. I like to use dishers or little ice cream scoops for perfectly even cookies. They're sold now as cookie scoops.
- Bake for about 12 minutes in the preheated 350F° oven, or until edges are nicely browned. Allow the cookies to cool for a few seconds on the baking sheet, then transfer to a wire rack to cool completely.
Start with the Creaming Method
Beat together one cup each butter, white sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl as you work to keep ingredients fully incorporated.
Add Two Large Eggs
This recipe calls for two large eggs, which add the majority of the moisture in the cookies, as well as acting as a leavener and binding agent.
Pick Your Favorite Chocolate Chips
I use just plain old chocolate chips and the kids never complain - I actually have to hide them. But pick your own favorite brand and style!
Batter is Stiff
If your cookie dough is stiff - perfect! This version has some heft to it, and that's how it should be. That's from the extra brown sugar which keeps the centers softer.
Cookie Scoops Rock
These cookie scoops enable you to get perfectly sized cookies - which means the batch turns out very evenly and uniform. They'll bake at the same rate, giving better results.
Give them Room
I place about 12 cookies on an average sized cookie sheet. They spread a bit, so give them enough room to spread. It also makes it easier to remove them from the baking sheet without messing them up - which makes them nicer!
Move to a Wire Rack
Give the cookies about 30 seconds to rest before moving them. This lets them set, and they'll be much easier to move intact. Once set, transfer them to a wire baking rack to cool completely.
Perfect Chocolate Chip Cookies!
The best part of this recipe (other than their taste) is how lightning fast it is. Homemade cookies with little mess and zero fuss is a win-win in my book any day!
Check out the Quick Tutorial!
© 2011 Jan Charles
Comments
Jan Charles (author) from East Tennessee on November 20, 2011:
Wow! Thank you so much!
litsabd on November 20, 2011:
So well organised and full of yummy recipes. Cookies have always been a favourite must have in my home too!!! Thanks for sharing!!! Voted up...up..up!!!
