PREP TIME 20 mins | TOTAL TIME 40 mins | MAKES 24
Look no further: This is the recipe you have been looking for. Tender on the inside, just crisp enough on the outside and totally loaded with chocolate, these cookies will be your go-to for after-school, bake sales, rainy Saturdays and anytime. Everyone needs a killer chocolate chip cookie recipe!
To me, there are three key moments in any chocolate chip cookie recipe:
Room temperature butter: If your butter isn't soft, you'll struggle to make these -- either in a mixer or by hand (both are good, by the way). The best way to warm butter up without melting it (don't do that) is to grate it on your cheese grater. I grate it right into a metal mixing bowl. Let it hang out in the oven with the light on for 10 minutes and you're good to go. Don't turn the oven on yet ; )!!
Vanilla: Although these are chocolatey cookies, the batter must!! (according to me) have a rich vanilla flavour or else the cookies aren't "best-ever". I know, real vanilla is super expensive, so be choosey about when you use it. These cookies are one of those times.
Chocolate: I am crazy about Chipits dark chocolate chips. (They're my secret chocolate stash and I sometimes eat them by the handful, straight-up!) The dark chocolate makes these cookies so well-balanced in terms of sweetness. I have tried these with milk chocolate chips and it's just too too sweet.
The other seriously simple way to upgrade these to fancy bakery-store style is to use two chopped up Lindt 70% chocolate bars instead. The bars are thin so very easy to chop, and you'll get some tiny shards of chocolate, some giant chunks and a bunch of middle sizes and that = AMAZING.
What do you think? Are these the best-ever chocolate chip cookies or what?
Best-Ever Chocolate Chip Cookies
1 ½ cups (225g) flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) butter, at room temperature
¾ cup (165g) brown sugar, packed
2 teaspoons vanilla
1 bag (226g) semi-sweet or dark chocolate chips
Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
Whisk the flour, baking soda and salt together in a medium bowl. In a separate bowl, use a wooden spoon or an electric mixer to mix the butter with brown sugar until light and fluffy. Mix in the egg and vanilla until well-combined. Add the flour mixture and stir until combined. Stir in the chocolate chips.
Roll into balls (about 2 level tablespoons each) and place about 2 inches apart on the prepared sheets.
Bake, switching sheets on racks halfway, 9 to 12 min or until just done, golden at the edges but not all the way across the top. Transfer to a rack to cool completely.
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