Back when I started blogging in February, my first post was for chocolate chip cookies.
I am sure most of you did not see it unless you happen to be my Mom.
Anyway- in that first blog post, I thought I had it all figured out when it came to Chocolate Chip cookies. In fact- that was one of the few recipes that I thought I had perfected. I was SO wrong.
There is no way those were anything close to the perfect chocolate chip cookies because THESE are. They so are. They have the perfect taste, consistency and look.
They are chewy, the edges are crispy, they are melt-in-your-mouth. Everyone that tasted one was amazed they were homemade…the list goes on and on.
These are simply the best. This recipe has definitely made the rounds on the food blogs. And though chances are you’ve seen it, it is too good not share in case you haven’t.
This recipe uses melted butter which sounded so wrong to me at first!
I always thought the key to good Chocolate Chippers was to use perfectly room temperature butter. In fact- when people used to ask me my secret I always just told them room temperature butter was it!
Well- I stand corrected- and from now on this will always be my go-to chocolate chip cookie recipe. They are just that good.
- 2 cups plus 2 tbsp. all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- 12 tbsp. unsalted butter, melted and cooled until warm
- 1 ½ cup brown sugar
- 1 large egg plus 1 egg yolk
- 2 tsp. vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- *optional- sea salt for sprinkling
- 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. With electric mixer, or by hand, mix butter and brown sugar until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. 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. Sprinkle with sea salt. (optional)
- 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 (approximately 11-14 minutes). Do not overbake.
- Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
Source: Baking Illustrated