There are two principles that I like to live by:
- If you are going to do dessert, you should DO dessert. None of this avocado chocolate mousse, cookies made without any sugar crap. I’m not saying I don’t eat anything like that, just that if I do I am not counting it as dessert. Dessert is (generally) not something I eat every day anymore, so when I do decide to have it, I want it to be worth it.
- You should always have the ingredients for chocolate chip cookies on hand. Always.
Principle #2 came in handy this week when I was stuck inside on a snow day. I happen to think baking is a great way to spend a snow day, so it was nice to already have everything I needed.
I’ve spent a few years perfecting this recipe, mostly because I am a bit of a stickler when it comes to chocolate chip cookies. I like them gooey in the middle, and by middle I mean everywhere except the very edge where it should be just lightly crisp. There should be plenty of chocolate chips, but the cookie shouldn’t be too sweet. And lastly, the cookie shouldn’t fall after it’s cooled. I prefer them to stay nice and plump. It’s really not asking for too much, but it has taken me a little experimenting to consistently come up with these results. So here it is:
First, melt your butter and then cream it together with the sugars for approximately 2-3 minutes, until everything looks smooth and fluffy.
Then, (this is the weird part) you are going lightly beat your first egg in another dish and then pour about 2/3 of it into the batter. Don’t ask me why, its advice I was given at some point and it works so I don’t knock it. Add in the other two eggs and the vanilla, one at a time, beating until just incorporated.
Now for the dry ingredients. A lot of recipes tell you to mix all the dry ingredients together in a separate bowl, but I hate to have to wash another bowl, so I just sift them together right into the mixer. For this recipe, I add the dry ingredients to the butter mixture in three separate batches. I’ll sift in one cup of flour, ½ tsp baking soda and ½ tsp salt, beat the mixture until just incorporated, and then repeat that process twice.
Once all the dry ingredients have been mixed in, it’s time to add the chips. Now, I mentioned that I like lots of chocolate in my cookies, but I’ve found that if I use a lot of semi-sweet chips the cookie can be too sweet for me. So instead, I use ½ semi-sweet chunks and ½ bittersweet chips. It’s a perfect mixture.
Fold the chips in, and then this is key, you’ll need to refrigerate the dough for at least ½ hour.
After it’s been refrigerated I use a tablespoon to portion out the dough into balls and then bake it at 375° for 13 minutes.
And they come out looking ah-mazing!
This recipe generally makes around 24 cookies. That can be a lot for just me and the Hubs to consume in a short period of time, so I normally end up freezing some of the dough rather than baking all of it (can you tell I like freezing things?). The dough freezes really well if you portion it out into balls first, that way you can just take them right out of the freezer and pop them in the oven whenever you want fresh cookies. Or if you’re like me, it means you will have an easy portion of frozen cookie dough to eat whenever the mood strikes you. It will be delicious either way. I hope you enjoy!
The Best Chocolate Chip Cookies
- 1 cup (2 sticks) butter, melted
- 1 cup granulated sugar
- 1 1/2 cups brown sugar, packed
- 3 eggs
- 1 1/2 tsps vanilla
- 3 cups flour
- 1 1/2 tsps baking soda
- 1 1/2 tsps salt
- 1 1/4 cups (8 oz) semi-sweet chocolate chunks
- 1 1/4 cups (8 oz) bittersweet chocolate chips
Beat together the melted butter and sugars until smooth and fluffy, approx 2-3 minutes. Lightly beat one egg in a small dish and then add 2/3 to the butter mixture. Beat until just incorporated. Add the remaining 2 whole eggs and vanilla, one at a time, beating until just incorporated in between each addition. Sift together flour, baking soda, and salt and slowly add to butter mixture, beating until just incorporated. Fold in chocolate chips.
Refrigerate the dough for at least 1/2 hour. Use a tablespoon to portion dough out into small balls and arrange on cookie sheet. Bake at 375° for 13 minutes and enjoy!