Tuesday, October 5, 2010

Classic Chocolate Chip Cookies

I am ridiculously excited to share this recipe with everyone. I have been looking for the "perfect" chocolate chip cookie for years....literally years. Sad? Yes. Pathetic? Probably. But, alas, it is also true. You wouldn't think that the recipes are that different...same basic ingredients thrown together in a pretty typical fashion. But, for some reason every chocolate chip cookie recipe I have come across has either turned out too thin and crispy (too much butter?), too cakey/ puffy (too much baking soda?), or just...gross. I have been in search of the PERFECT chocolate chip cookie, and I have finally found it.

I truly think that everyone should have a "go to" cookie recipe. This has definitely become mine. To me, these cookies just say HOME. They have crispy edges, a soft center, and just enough chocolate chips. Also in this recipe, you do not use the entire bag of chocolate chips - weird, right?! That's what I thought....but the balance between all of the ingredients come together perfectly to make one irresistible treat and there's the perfect amount of chips, I promise!

The shaping method here is definitely different, but I think that it's worth the one extra step. Plus, it's pretty fun too!

Classic Chocolate Chip Cookies

2 cups plus 2 tbsp. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 1/2 cups semi-sweet chocolate chips

Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside. Mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Gently stir in chocolate chips.

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.

Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (about 13 minutes - cookies will settle a bit while cooling).

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Recipe found on Annie's Eats (thank you, thank you, THANK YOU!!)


  1. Looks fantastic, great texture too

  2. Looks like I'm baking cookies tomorrow...

  3. I could bake these every day of my life - they really are that good. :)

  4. I have done this recipe about 3 times now. But I have also started playing with it... try substituting for the chocolate chips:
    * 1 C white choc chips and 1/2 C chopped macadamia nuts -or-
    *1/2 C graham cracker crumbs and 3/4 C mini milk chocolate chips... remove them from the oven after 10 minutes and puch some mini marshmallows and broken pieces of hershey's bar on and throw them back in for 3 more minutes