The Best Chocolate Chip Cookies
Chocolate chip cookies are literally my favorite dessert ever, it’s everything you could really want in a dessert. I can remember as a kid, sitting on my Mom’s counter and her feeding me cookie dough as she made cookies. Baking chocolate chip cookies are always one of the first things people learn to make, and for good reason they’re rather simple to make yet require an attention to detail.
The chocolate chip cookie was invented ( yeah hard to believe, but it’s true) in the 1930’s by Ruth Wakefield at the Toll House Inn in Massachusetts. She published a cookbook that included the recipe for the chocolate chip cookies, it quickly became popular and the rest is history. The cookie is the official cookie of Massachusetts.
During World War Two, the G.I.’s who haled from Massachusetts were receiving care packages from back home, in said care packages were these cookies. When the G.I.’s would share their cookies with their buddies from other states, they would write letters back home requesting the same cookies. Before you could say FDR, chocolate chip cookies were everywhere.
I got this recipe from America’s Test Kitchen, basically they make everything perfectly so naturally I would consult them to make these cookies perfectly.
You’re going to love these. I promise.
Recipe: Chocolate Chip Cookies
Ingredients
1 3/4 Cups All-Purpose Flour
1/2 Tsp. Baking Soda
14 Tbsp. Unsalted Butter
3/4 Cup Packed Dark Brown Sugar (use fresh brown sugar, not dry)
1/2 Cup Granulated Sugar
1 Egg plus 1 large yolk
2 Tsp. Vanilla Extract
1 Tsp. Salt
1 1/4 Cups of Semisweet Chocolate Chips (or Chunks)
Method
Preheat the oven to 375F. Line 2 baking sheets with parchment paper
Mix the flour and baking soda together in a bowl and set aside.
Melt 10 tablespoons in a skillet (not a non-stick skillet it can make it difficult to see when the butter is sufficiently browned). Melt the butter until it’s dark golden brown (1 to 3 ) minutes.
Once it’s browned, set it aside and then add the remaining tablespoons of butter and stir until completely melted.
Add the brown sugar, regular sugar, vanilla, and salt to the butter, mix it until it’s fully incorporated. Then add the egg and the yolk, mix it until it’s completely mixed together and smooth.
Once that is completely smooth and shiny, stir in the flour mixture until it’s all mixed consistently. Stir in your chocolate chunks.
Using 3 tablespoons of dough at a time, roll the dough into balls and space them 2 inches apart on the prepared sheets. Then bake one sheet at a time until they are golden brown, puffy, and the edges have set (you want the center to be soft). Cook for about 10 to 14 minutes (more like 10). Transfer to a cooling rack and then enjoy!
If you’re eating them later after you’ve made them, wrap the one or two cookies you’re eating in a damp paper towel and microwave for about 15 seconds. It will taste amazing just like the first time.
- 1 3/4 Cups All-Purpose Flour
- 1/2 Tsp. Baking Soda
- 14 Tbsp. Unsalted Butter
- 3/4 Cup Packed Dark Brown Sugar (use fresh brown sugar, not dry)
- 1/2 Cup Granulated Sugar
- 1 Egg plus 1 large yolk
- 2 Tsp. Vanilla Extract
- 1 Tsp. Salt
- 1 1/4 Cups of Semisweet Chocolate Chunks
- Preheat the oven to 375F. Line 2 baking sheets with parchment paper
- Mix the flour and baking soda together in a bowl and set aside.
- Melt 10 tablespoons in a skillet (not a non-stick skillet it can make it difficult to see when the butter is sufficiently browned). Melt the butter until it’s dark golden brown (1 to 3 ) minutes.
- Once it’s browned, set it aside and then add the remaining tablespoons of butter and stir until completely melted.
- Add the brown sugar, regular sugar, vanilla, and salt to the butter, mix it until it’s fully incorporated. Then add the egg and the yolk, mix it until it’s completely mixed together and smooth.
- Once that is completely smooth and shiny, stir in the flour mixture until it’s all mixed consistently. Stir in your chocolate chunks.
- Using 3 tablespoons of dough at a time, roll the dough into balls and space them 2 inches apart on the prepared sheets. Then bake one sheet at a time until they are golden brown, puffy, and the edges have set (you want the center to be soft). Cook for about 10 to 14 minutes (more like 10). Transfer to a cooling rack and then enjoy!
- If you’re eating them later after you’ve made them, wrap the one or two cookies you’re eating in a damp paper towel and microwave for about 15 seconds. It will taste amazing just like the first time.
