My Favorite Chocolate Chip Cookies
I decided that I needed to step away from peanut butter, oats, and blueberries for a while. I think it probably seems like my diet consists solely of those ingredients but I promise it doesn’t! I really don’t eat everything that I bake; I give most of it away. Except for these cookies. My favorite chocolate chip cookies. No blog or baker is complete without a favorite recipe for Chocolate Chip Cookies! I could, without a doubt, eat a whole batch of these without batting an eye. You’ll see.
The minute I tasted these cookies, though, I knew I needed to share them. They are the best chocolate chip cookies ever. Really. The recipe is from Cook’s Illustrated. I purchased the Cook’s Illustrated The New Best Recipes Cookbook several months ago and sat down and read it cover to cover and the method made me go “huh?” You’ll see what I mean below…anyway, I put the cookbook on my shelf, have used it several time between now and then but never for the cookies. I was making my way to some of my favorite blogs and noticed that everyone has a chocolate chip cookie recipe and I was missing one.
I’ve pretty much framed this recipe and am 99.9% sure that almost every cookie recipe that I use going forward will be adapted from this one. It’s so delightful. And you can mix it by hand! The melted butter and extra egg yolk creates this creamy gooey center and you will never go back either. In fact, since I made these the first time, I’ve made two more batches and I can’t stop, they are simply the best!
My Favorite Chocolate Chip Cookies Recipe
Yield: 15 large cookies
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
My favorite recipe for a classic - chocolate chip cookies. Soft and chewy and full of chocolate chunks.
1.5 sticks cup butter (3/4 cup) melted and cooled until just warm
2 cups + 2 Tbs. flour (10 5/8 ounces)*
1/2 tsp. baking soda
1/2 tsp. salt
1 cup brown sugar, packed (7 ounces)*
1/2 cup granulated sugar (3 1/2 ounces)*
1 large egg
1 large egg yolk
2 tsp. vanilla extract
1.5 cups chocolate chips or chocolate chunks(or your favorite mix-ins)
Preheat oven to 325 degrees. Melt the butter in a glass bowl. Let the melted butter sit for 10 minutes to cool.
In another large bowl, whisk the flour, baking soda and salt together and set aside.
Add the sugars to the melted and cooled butter and mix by hand until well-blended. Add the eggs and vanilla and incorporate. Add the flour and stir until all is incorporated. It will be tough but not too tough to complete by hand. Add the mix-ins and stir. The dough will be stiff but still easy enough to mix by hand.
To make jumbo cookies (as the recipe calls): use a large cookie scoop (2 3/4-ounce)to scoop the batter. Divide the ball in half and rotate each ball 90 degrees. What used to be the inside is no facing upward. Smash the two halves back together so that the jagged edges are facing up and place on a prepared cookie sheet, about 2 inches apart. Repeat with the other dough.
For smaller cookies: use a regular cookie balling method, except pull the ball half way apart, rotate 90 degrees and smash the halves back together (same method as above.)
Bake for 11-12 minutes (jumbo) or 10-11 minutes (regular sized). Allow the cookies to cool on the baking sheet; they will continue to cook a bit so don’t leave them in the oven too long. Remove and cool completely on a wire rack.
*I used a food scale to measure the flour, brown sugar and granulated sugar. I would suggest using a scale if you have one, I found that it helped a lot with these cookies.
Recipe from Cook's Illustrated