You know that feeling you get when you eat a perfect chocolate chip cookie? Especially when they're still warm from the oven? It's warm, fuzzy nostalgia accompanied by the desire for a glass of cold milk.
And what is it that makes the perfect chocolate chip cookie? I think everyone has their own preferences, but I like them to be soft, chewy and thick. Before I discovered this recipe I used to make the recipe on the back of the Chipits bag as my 'go-to', but I usually tweaked that one to better fit with my vision of the perfect cookie. I first tried this recipe about a year ago, and it's now become my very favourite (I don't even make any tiny adjustments to the recipe!). So if your definition of a chocolate chip cookie is the same as mine, you need to try this recipe!
Chocolate Chip Cookies
- 2 cups plus 2 tbsp flour (10 5/8 oz)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, melted then cooled slightly
- 1 cup packed brown sugar (7 oz)
- 1/2 cup sugar (3 1/2 oz)
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla
- 1 1/2 cups semisweet chocolate chips
Preheat the oven to 325 F and line two cookie sheets with parchment paper. In a medium-sized bowl whisk the flour, baking soda and salt together and set aside. Add the melted butter to the bowl of the stand mixer with the brown sugar and white sugar and mix until thoroughly combined. Add the egg and egg yolk as well as the vanilla to the bowl and mix until smooth. Add the dry ingredients with the mixer running on low and beat until just combined. Mix in the chocolate chips.
I like to use a cookie scoop to get the dough onto the trays. It seems to make decently sized cookies and it requires very little effort or mess. Before I invested in a cookie scoop I would scoop the dough up with a 1/3 cup measuring cup and use a tablespoon to scoop it out onto the cookie sheet. Both methods work, and the cookies taste great either way. Leave about 2 1/2" between the cookies.
Bake for 15 to 18 minutes. The cookies will be a light golden brown and a bit hard around the edges with soft, puffy centers. Take the cookies out of the oven and allow them to cool on the cookie sheets. Letting them cool on the cookie sheets help them keep their delicious, chewy texture.
Recipe adapted from Baking Illustrated