We have gone through many, many chocolate chip cookies. I just feel like a home with three little boys and two adults should have homemade cookies on the counter at (nearly) all times. And let’s agree that of the multitude of cookie options in the world – chocolate chip cookies are the best. Sure, I love peanut butter, and oatmeal, and sugar, and and and, but chocolate chip cookies just scream HOME. But I don’t want any old chocolate cookie. I expect Greatness.
So, let’s talk recipes – I’ve tried many. Many many. I should probably be embarrassed by the number of recipes I’ve tried. I’ve tried the Levain Bakery Recipe, the world’s best recipe on nytimes, Joanna Gaines’ recipe from her cookbook, like three different recipes from the 100 cookies cookbook, the one on the tollhouse chocolate chip bag, the one on the Ghiradelli bag, a few random ones that have really great reviews on allrecipes.com, a whole bunch of others that aren’t worth talking about, and finally, finally, I have this one. My favorite. It’s from Everyday Reading‘s blog, which is…not a cooking blog and honestly it’s not one that I even follow closely, but I was so sold by her description when I read it a few years ago that I had to try it. If you haven’t noticed – it doesn’t take much to convince me to try something. I quickly declared it my favorite chocolate chip cookie recipe of all time.
But then after a few batches of Greatness, I decided that I had better keep trying others just in case because everyone else also says that they have the best recipe. And what if a better cookie is out there, but I haven’t tried it because I was so into this one?? But I’ve been underwhelmed by all others. This one is still it for me. Not gonna say I won’t keep trying others (just in case!), but these are the cookies I make when we have guests or when I’m bringing cookies to a party, or when I just want a really good cookie. When baked correctly, they’re done one the outside, but still perfectly soft on the inside. Not crunchy, not underdone – just perfect texture on the outside and inside. They’re beautiful. Beautiful! I know that it shouldn’t matter if a cookie is pretty or not if it tastes good, but these are PRETTY. And that means something to me. They’re what you want your cookies to look like when you’re sharing them with the world. And the taste – they’re just so dang good. Make them. Just try it. Tell me what you think! Are they really as good as I think they are? Do you have a better recipe? Because if you do – I need to try that one too. Just to make sure that this one really truly is THE best.
Chocolate Chip Cookies
2/3 cup butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla
2 cups semi-sweet or milk chocolate chips
1 3/4 cups purpose flour
1 tsp baking soda
3/4 tsp salt
coarse salt for sprinkling
Preheat oven to 375.
In a stand mixer, beat butter for about a minute. Add sugars and beat another minute or two. Scrape down sides of mixer with a rubber spatula. Add vanilla and egg. Beat again.
Add the flour, soda, and salt. Mix JUST until combined. It will look over-floured for a few seconds, but should come together fairly quickly.
Mix in the chocolate chips.
Scoop golf-ball size spoonfuls of dough onto cookie sheet, sprinkle each ball with a pinch of kosher or sea salt and bake for 9-11 minutes. They should be light-colored and puffed when they come out of the oven, but dry-looking (not shiny or wet). I often give them a little squish out of the oven on all the sides with a spatula to get that extra crinkly look on top. Then, let cool on the pan for about 3 minutes then transfer to cooling rack.
**Notes: For the cookies you truly deserve – use Ghiradelli 60% Cacao. It really does make a difference.
And if you know me at all, you know that I am partial to King Arthur’s unbleached all purpose flour in all things baking.
For perfectly sized cookies, I use this cookie scoop and I honestly don’t know how I lived without one before.