A good chocolate chip cookie is one of my favorite things ever. It's classic, and incredibly comforting. You can't go wrong when you have a delicious chocolate chip cookie. They're just perfect.
Chocolate chip cookies seem simple enough, but everyone has their own distinct recipe, and finding one that is truly the best is much harder than it would seem. Believe me, I know. I've made too many batches of chocolate chip cookies to count. Some have been disappointing, some were alright, and others were really good, but were just shy of actually being perfect. Then, these came along...
These might actually be the best chocolate chip cookies ever...or at least I definitely think so. They are hands down my favorite chocolate chip cookies that I've made to date. They're oversized, and the edges are slightly crisp, while the centers remain perfectly chewy and moist. What's not to love!? Next time, I may want to add a couple chocolate chunks into the mix, and I'll probably make them a little bit smaller, in the hopes that more cookies will mean that they'll last longer!
Best Chocolate Chip Cookies
from Brown Eyed Baker, originally from Baking Illustrated
- 2 cups plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) butter, melted and cooled to warm
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1- 1 1/2 cups semisweet chocolate chips (adjust to taste)
Place an oven rack in the middle of the oven and heat to 325 degrees. Line two baking sheets with parchment paper, silicone liners, or spray with nonstick baking spray.
Combine the flour, baking soda, and salt together in a bowl, and set aside.
In the bowl of an electric mixer, cream together the butter and both sugars until thoroughly combined. Beat in the egg, egg yolk, and vanilla, mixing until well incorporated. With the mixer on low speed, gradually add the dry ingredients, and beat only until just combined. Stir in the desired amount of chocolate chips.
Measure 1/2 cup of the dough, and roll into a ball. Carefully split the ball of cookie dough in half with your fingers. Place the dough halves on the prepared baking sheets, with the torn edges facing up. Space the dough halves about 2 1/2 inches apart, to allow room for spreading during baking.