This chocolate chip cookie recipe requires about 5% finesse and 95% proper ingredient selection- which means, fellow bakers, we’re in luck. After experimenting with several different recipes and methodologies, this is by far the best chocolate chip cookie recipe that emerged. Let us know what you make of it (pun intended). This recipe makes around two pan’s worth of chocolate chip cookies, which is perfect for a small family get-together or work party.
- 2 cups semi-sweet chocolate chips (1 bag)
- 2 cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs (1 whole, 1 yolk)
- 1 tablespoon vanilla
- Cinnamon and nutmeg to taste
- 1 and ½ sticks of melted butter
- If you haven’t already, start melting the butter. Usually around 50% power in the microwave for an extended period works well. Allow butter to cool after melting completely.
- Add flour, baking soda, salt, cinnamon, and nutmeg to a medium bowl and whisk together. Set aside.
- Add melted butter, eggs, vanilla, brown sugar, and white sugar to a large bowl and whisk together well.
- Slowly add dry mixture in the medium bowl to wet mixture in large bowl. Whisk continually until well blended, switching to a baking spatula when necessary.
- Using baking spatula, fold in semi-sweet chocolate chips to mixture.
- Place the cookie dough in the fridge for at least 30 minutes. After 30 minutes, preheat oven to 325 degrees.
- Take cookie dough out of fridge and roll into balls to set on baking pans. Size of dough balls is up to baker’s preference.
- When oven is ready, place pans of cookies into the oven. Set timer for 12 minutes.
- Check at 12 minutes. Watch for creases on the cookies and browning of edges. These cookies will not turn very brown until it’s too late, so pull them earlier rather than later.
- Once cookies are fully baked, pull from oven and allow them to cool on the pans they baked in.
- Remove and serve!
Part of the beauty of the chocolate chip cookie is its ability to transform. Switch out your chocolate chips for anything from butterscotch to peppermint ones. Remember, if you’re switching in a richer flavor such as white chocolate, cutting back on the white sugar you add helps to counter-balance the heaviness of the difference in flavors. These cookies should be thick, chewy, melty, and just a tiny bit crispy on the outer edges. If you don’t get it quite right the first time, you won’t be alone. Practice makes perfect- for all of us!