This poor blog has been neglected for far too long. I want to come back with arguably the best chocolate chip cookie recipe I’ve ever had so far. If you like your chocolate chip cookies almost meltingly gooey in the middle and crisp around the edges, this cookie is the perfect one for you.
I think what makes this recipe so stellar is its utter simplicity. There aren’t any fancy mixing or baking techniques that go into this cookie – what’s most important is probably the bake time. Get it right and you’ll be rewarded with a cookie that is perfectly encased in its barely crisp shell and melts into a pile of ooey gooey warm cookie dough when you bite into it.
Just look at that. Mmm.
The Best Chocolate Chip Cookie Thus Far
From Baking Bites
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 cup butter, room temperature
1 cup sugar
1 1/2 cups brown sugar
2 large eggs
2 tsp vanilla extract
16-oz chocolate chips or coarsely chopped chocolate
Preheat oven to 325F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter, sugar and brown sugar until light. Beat in eggs, one at a time, followed by vanilla extract. With the mixer on low speed, or working by hand, gradually blend in the flour mixture until no streaks of dry ingredients remain. Stir in chocolate chips.
Drop 1 1/2-inch balls of cookie dough onto prepared baking sheet, leaving about 2 inches between cookies to allow for spread.
Bake for 12-15 minutes, until cookies are set and lightly browned around the edges. Do not overbake to ensure that your cookies stay chewy; they will continue to set when they come out of the oven. For crunchier cookies, allow 1-2 extra minutes baking time.
Let cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Makes 3 1/2 – 4 dozen cookies.