I love cookies. They’re portable, sweet and most of the time perfectly chewy. What’s not to like? I set out on the quest to find/make the very best chocolate chip cookie – a staple, in what I believe should be, every household. I can’t stand the pre-made refrigerated dough kind, or the pre-packaged kind… and I have yet to try one from a store that rivals anything I’ve ever made from scratch.
Turns out, some of those chocolate chip companies have been on the same quest. But, my quest beats theirs.
I mean, just look at this delicious dough. If it doesn’t have you screaming to pick up a spoon and eat it raw, then we might want to get you checked out by your doctor or shrink. Either way.
To me, the perfect chocolate cookie is a combination of things: salty and sweet, soft/chewy with crunch edges and just the right amount of chips to not overwhelm the dough (but still give you a hefty chocolate kick). So, that’s what I’ve done. This isn’t ground breaking, in fact, I’ve only tweaked the Nestle recipe that we’ve all seen perfectly printed on the back of their bags of chocolate deliciousness.
That change, though, it’s a big one. And it makes a world of difference in the flavor.
Also, the size of the cookie. It’s key. If it goes too big the center won’t hold together while you’re trying to eat it. If you go to small they tend to get crisper and, of course, you end up eating more because they’re so darn cute. I find that about a tablespoon or so, does the trick.
My Favorite Chocolate Chip Cookies
Makes about 36 (depending on how much dough you eat, ahem)
Recipe adapted from Nestle Tollhouse
2 1/2 – 2 3/4 cups of all-purpose flour
1 teaspoon baking soda
2 teaspoons salt
2 sticks (1 cup) butter, melted but not hot
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
2 teaspoons pure vanilla extract
2 large eggs
1 – 1 1/2 cups chocolate chips (I like semi-sweet, but use whatever floats your boat)
1.) Pre-heat your oven to 375 degrees.
2.) Beat your butter (I melt the butter until a few solid pieces remain, then just stir it around until they melt as well – keeps it from getting too hot), granulated sugar, brown sugar and vanilla in a large bowl until creamy. Beat your eggs together in a separate bowl then pour into wet mixture – beat well until combined.
3.) Sprinkle your baking soda and salt over the wet mixture, stir to incorporate.
4.) Slowly begin to incorporate your flour. Once you’ve added the 2 1/2 cups, assess the dough. Does it still look a little wet? Add more flour! Be careful not to add too much or the cookies will end up with a cake-y texture. The dough should be firm and stand easily on its own, semi-tough to stir.
5.) Add in your desired amount of chocolate chips. I usually go for 1 cup or 1/2 a bag of chocolate chips. But, add as much as you would like!
6.) Drop tablespoons of dough onto a greased cookies sheet.
7.) Bake for 9-11 minutes or until lightly browned on top. Keep a watchful eye on the first batch to make sure they don’t get overly crisp.
8.) Remove from cookie sheet and place on cooling racks or paper towels to cool.
9.) Pour a glass of milk or don’t. Enjoy!!