This is probably one of the first recipes that I ever really knew by heart. Some recipes I can bring up in my head, but if I haven't used it in a while, I usually have to check to make sure I got it right… Not these… Chocolate chip cookie are forever imprinted in my brain.
Chocolate chip may seem like a simple cookie, but trust me, its more complex then one may think. There are so many little factors that really affect the over all cookie: The baking temperature, the exact perfect time to pull the cookies out of the oven. Weather the butter is hand mixed or beaten, softened or melted. The color of the baking sheet and how long you leave the cookie on the sheet before placing on the coloring rack…….This cookie is as much about method as it is about ingredients. ….But don't let that scare you..you got this. Just don't think that these are a mindless act of baking. You have to be committed, keeping on the oven the whole time these cookies are baking………….. It's so worth it.
Full disclosure here…I have been making these cookies the same way for so long so I am not exactly sure, but this might actually be the same recipe as toll house. I haven't looked….Either way…I have tried out other chocolate chip recipes and this one has always come out on top.
Pre heat the oven to 375.
Room temperature butter creamed with both the white and brown sugar. Before you add the butter to the sugar, smash any of the big chunks of brown sugar. The key to my recipe is not melting butter or using an electric beater, it's all hand mixin, no electric mixing(you could use a kitchen aid, but I don't have one so I think you should use a wooden spoon too), plus it's a good arm work out. Mix mix mix. I find smearing on the side of the bowl helps too. Mix/smear until both sugar and butter is a unified color and consistency, Once that happens, add the two room temperature eggs, the vanilla and mix a little more,
Take a minute here and sniff……I love the smell of cookie dough, it's a happy smell.Now for the chocolate chips. I use only 1 1/2 cups of chocolate chips… You want just enough in each cookie, but don't want to overwhelm it with too much chocolate. The cookie is as much of the star as the chocolate. See how may cookie sheet is nice and silver and clean? For a long time I used a very dirty and dark baking sheet. I would make cookies and they always seem to come out slightly burnt. Got myself a new baking sheet and……perfect cookies. If your baking sheet is dark, I would recommend using parchment paper.
Your ready to scoop and bake….my suggestion. Make 2-4 cookies for your first batch, or what I call the tester batch. I swear, there is some law of the universe that says the first batch always is overcooked. I have excepted that and learned to only make a couple for the first batch Scoop mounds of your preferable size(I do a spoonful) and place on sheet with each mound having good amount of spreading space. Place in preheated oven..
Now here is the really important part!!!!Baking time is essential to how your cookie turns out. If you want a more soft and chewy cookie, bake for about 7-9 minutes or until the cookies are just barely turning brown…just barely. They might seem a little undercooked, but the cookies will cook a bit more once pulled from the oven Trust…I know what I am talking about. .Let them cool for about a minute on sheet before transferring them to rack. If you like more crunchy milk dipping cookie..bake for 9-11 minutes or until they are golden brown.
Now you have gone and done it…Made fantastic cookies!!! Maybe you are going to share? No pressure, but it is the holiday season. For real, you can't go wrong with a chocolate chip cookie, every loves it. and then will in turn love you too.
Get people to like you with Cookies!!!! hahahaha… but you know its true!
Perfect Chocolate Chip Cookie
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup brown sugar
- 3/4 white sugar
- 1 cup (two sticks) unsalted butter at room temperature
- 2 eggs
- teaspoon vanilla
- 1 1/2 cups chocolate chips
Preheat oven to 375.
In a bowl, whisk together flour, salt and baking soda
In a large bowl with a wooden spoon, cream together the brown and white sugar with the room temperature butter. Add eggs and vanilla and stir. Now add the dry ingredients and….. then the chocolate chips.
On a light-colored baking sheet to a parchment line sheet, use a spoon and drop a constant size mound of dough, leaving room for expansion. Place in oven for 7-9 minus until cookie is barely turning brown. Remove and let sit on sheet for another minute before transferring to cooling rack. Keep doing this until all of you dough is gone…