So, every family has a chocolate chip cookie recipe…right? And every single one of them is the “perfect” recipe…right? Well, I decided my little family needed our very own chocolate chip cookie recipe!
I read articles, cooking books, other blogs & watched a very long video on the science of cookies. Yes that last one is a real thing. I know, I know. I’m insane, but to create a recipe from scratch like that I really needed to understand the science behind the cookie.
After many fails or at least a fail in my book. (I was trying to create the perfect cookie recipe after all!) I came up with the recipe below. A perfectly balanced cookie. (In my humble opinion š)
This cookie is crunchy around the edges, dense with lots chocolate chips, & has a perfectly gooey center. *Sigh*
Who doesn’t love a good chocolate chip cookie? Especially, right out of the oven…when the chocolate is all melted & wonderful!
I hope you enjoy this recipe. It was a lot of fun to create! š
Chocolate Chip Cookies
Course: DessertCuisine: AmericanDifficulty: Easy20
Cookies20
minutes18
minutesThis cookie is crunchy around the edges, dense with lots chocolate chips, & has a perfectly gooey center. I can’t talk about this cookie enough. It hits all the wants!
Ingredients
2 3/4 Cups of All-Purpose Flour
1 Teaspoon of Baking Soda
1 Teaspoon of Salt
1 Cup of Unsalted Butter (Room Temp!)
1 Cup of Brown Sugar
1/2 Cup of White Sugar
2 Eggs
2 Teaspoons of Vanilla Extract
2 Cups of Chocolate Chips (Dark Chocolate works great too)
Directions
- You will need a stand or hand mixer.
- In a bowl, sift together the flour, salt, & baking soda. Set aside.
- In your mixing bowl, blend* together the room temp butter, brown sugar, & white sugar. Once combined & smooth add in one egg at a time. Combine well.
- Now, slowly add in the sifted ingredients. Do about a 1/2 cup at a time until it is all combined. Then add in the vanilla extract & 2 cups of chocolate chips. Mix well.
- For this next part I like to use a large ice cream scoop. Line a sheet pan with parchment paper. Use the ice cream scoop to form the cookies. (This part is going to sound odd, but bare with me!)
- Put all the cookies on a the sheet pan. No need to worry about spacing them. Put them all on the sheet until there is no dough remaining in your bowl. Now…pop them into your freezer…And let them freeze for at least 2 hours*. I know this sounds crazy & you’re probably asking yourself why can’t I just bake them now? Because…science! The chemical reaction these little cookies go through while resting helps create that perfect cookie.
- Once the 2 hours have passed & the dough is nice & cold. Preheat your oven to 350ā. Line a new sheet pan with parchment paper. Place the cookie dough balls on the sheet pan about 2″ apart. I usually bake 6 at a time, so I don’t over crowd the pan.
- Bake them for 16-18 minutes. Then devour them immediately! Because all cookies are the best right out of the oven!
Notes
- I like using the paddle attachment on my stand mixer. It blends the ingredients perfectly!
- I like to make a batch of these cookies & just keep them in the freezer. Then when we want a cookie or if we need a quick dessert we always have them ready to go!
- These cookies will last for 2 months in the freezer. Just make sure they are in a sealed container or baggie.
Great recipe!! We loved the crunchy part of the cookie plus a chocolate chip in every bite. Just another wonderful recipe Khristian.
I just made these again!!