I have to say everyone from the New York Times to Bon Appetit to bloggers across the nation have their opinions on the best chocolate chip cookie recipe.
And I’ve baked my way through almost all of them.
My chocolate chip cookie recipe took three years to perfect and includes hints and tips from a multitude of recipes and experience. I’d never make another version – it just doesn’t get better than this one. Trust me here.
The best part aside from be crazy good? It’s one of the easiest recipes I’ve baked. Nothing fussy here! It’s one bowl (kitchen aid) and I pretty much just roughly measure items. Into the oven they go. That’s it. I have from scratch kickass cookie dough in roughly 5 minutes and I only messed up one bowl! Seriously, it’s too easy. Step away from the pre made dough…
So, I do have to say – I feel like I’m sharing a deep, dark, secret with you by writing this out but hey, I kind of like you guys. (wink wink). I suppose it’s time. Just promise you’ll check back in and let me know if you liked them, ok?
This might be kind of a weird sentence but this recipe means a lot to me.
The best chocolate chip cookies.
Recipe from A Life From Scratch
These cookies start with a bit premeditation. You need 1 stick of unsalted butter and 1 stick of salted butter sitting on the counter for at least three hours. Also, 1 extra large egg. I normally leave them out overnight.
Get out your trusty kitchen aid mixer and drop in your softened butters, 1/2 cup granulated white sugar, 1 cup lightly packed light brown sugar, and 1 1/2 tsp vanilla. Beat together on high for 3 minutes, until light and fluffy.
Beat in egg on mediumish until combined. Scrap down the side of the bowl with a knife if necessary.
Keeping it mixing, add in 1/2 tsp salt and 1 1/2 tsp baking soda.
Now comes your flour. You will need 2 and 3/4 cup lightly packed white flour. I use King Arthur. If you want to get technical about it, spoon in the flour to measure so it’s not too compact. If you aren’t a technical person (me!) just go a bit shy of 2 and 3/4 cup. Slowly add it to the mixture until combined, scraping down the side if necessary.
Time for the chocolate chips! People go on and on and on about the quality. Ghirardelli is awesome, but if you’re at a store that sells them for $6 grab the $3 Nestle Tollhouse. It will be just fine. I use 3/4 of the bag. The rest are saved for L’s pancakes. Pour them in and mix on low to combine.
Drop by the TBS (I use this tool) onto an ungreased cookie sheet – I use a Williams Sonoma one that is killer. Top each cookie with a pinch of sea salt. Bake at 350 degrees for 9 minutes and 30 seconds. This time has been perfected over the years according to my oven. You may need a bit more or if you have a freakishly hot oven a bit less.
Remove the tray and let them hang out for a few minutes – make a call, chase the baby, unload the dishwasher, etc. Remove from the tray and let cool on your counter. I don’t use a wire rack.
If you want to keep baking all the dough go ahead. If you don’t have the time it will stay good in the fridge for a few days and you can bake off when you want. I typically go this route, as it’s always nice to have fresh ones on hand. Some people say the dough gets better and better as the egg has the time to do what it needs to do. In my 100’s of taste tests there is no difference, to me.
Well there you have it. That is all my wisdom on the perfect chocolate chip cookie.
Let me know if you try it out and hey, what color is your mixer? I’d love to hear! Mine is black.
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