Ok, we all know there are seriously thousands and thousands of chocolate chip cookie recipes out there. You can even find tutorials on how different ingredients affect your cookie and the best surface to bake on, etc. There are so many recipes to choose from and I don’t think it needs to be so complicated. Lately it seems like all I’ve seen are mostly recipes claiming to be the “perfect” chocolate chip cookie. Well I’ve said this before and I’ll say it again, I don’t believe there is a perfect chocolate chip cookie. Everyone of us has what we consider to be the “best” or “perfect” chocolate chip cookie. Some may like a crisp cookie on the outside with a gooey center, or a soft, almost under baked cookie. Or even thin and very crisp cookie, or a big, fluffy chewy cookie.
I’m simply here to share my personal favorite cookie that I’ve been making for years now. To be honest, I was determined to find the best chocolate chip cookie because when I was first married, my husband raved about his sister in laws chocolate chip cookies. Like, always. I’ll admit, they were good cookies. But that was over 15 years ago. Of course since then I’ve tried and tested more cookie recipes than I can even remember. My sweet husband now says everything I make is the best, of course. (He knows better now).
This chocolate chip cookie is my go-to recipe. It’s a thick, soft chewy cookie with a slight crisp on the outside and a gooey center, studded with the Guittard big milk chocolate chips that are slightly melty and the cookie is bursting with flavor. There are no secret ingredients, no special ways to roll the dough and no freezing the dough (only if you want to). Just a straightforward, super good chocolate chip cookie.
I find that a few key ingredients add to the deliciousness of this cookie. I use slightly more brown sugar than granulated sugar, I think it lends to the chewiness of the cookie. Using two large eggs and a little more flour helps this cookie retain a bit of structure and it creates a good thick cookie. I also add quite a bit more vanilla than most recipes call for. It helps bring amazing flavor to the cookie. I use the Guittard brand of milk chocolate chips because hello, they are huge. And I can’t ever stress enough the importance of using fresh, quality ingredients. It makes such a difference in the finished product. It’s what takes an ordinary cookie to the next level. Every time I share these cookies with friends or neighbors, I’m always asked for the recipe or what my secret is. So I’m happy to share this recipe with you today!
Preheat your oven to 350º and let your butter and eggs sit out at room temperature for 30 minutes. Most of the time cookies tend to fall flat or don’t turn out quite right due to incorrect oven temperature. Prepare a cookie sheet with parchment paper and measure out all of your ingredients. In a medium bowl, whisk together the flour, baking soda and salt; set aside. Cream the butter and sugar together on medium-high speed for about 2-3 minutes. Scrape down the sides of the mixing bowl. Add eggs one at a time, beating well after each addition. I always scrape down the bowl after each step, so scrape the bowl again after adding the eggs. Add vanilla and mix until combined. Slowly add the dry ingredients. A 30-45 second mix is all cookie dough needs after adding the flour. Scrape down the sides of the bowl and add 2 cups of the chocolate chips. Mixing only about 3-5 times. Remove the bowl from the stand mixer and add ½ – 1 cup more of chocolate chips and mix by hand. Using a cookie scoop, scoop the dough out onto the prepared cookie sheet and press each cookie very very lightly with the palm of your hand simply to smooth out any rough edges but don’t flatten the cookie.
Bake for 10-12 minutes until the bottom edges are only slightly browned. Let the cookies cool on the cookie sheet for 1 minute, then transfer to cooling rack and let cool for a few minutes.
Nothing is better than a chocolate chip cookie fresh from the oven, so enjoy!!