The Only Chocolate Chip Cookies You'll Ever Want



We're ending cookie week with the pièce de ré·sis·tance. Milk's favorite cookie, and everyone else's too; The chocolate chip cookie.



This is literally the only chocolate chip cookie recipe you will ever use ever again. I have gone through many chocolate chip cookie recipes in my day. Most of them were pretty good, but this one is perfection every time. It not only tastes amazing, but it is the perfect texture too.


This recipe is the result of me finding one of those almost perfect recipes, and tweaking it the tiniest bit until I reached cookie Nirvana. These cookies turn out with just the slightest crunch on the outside, but the inside is soft, gooey, and melts in your mouth.



There are no fancy ingredients, you probably have all of them in your pantry already. While it is always important to use quality vanilla extract and good chocolate chips, the key to this recipe is not the ingredients but temperature and timing!


Before doing anything else make sure your butter and eggs are at room temperature. The butter should be almost melted, you should be able to poke it with your finger without any resistance.




Once your dough comes together divide it into 4 and roll each quarter into a log shape. The dough will be sticky so I use parchment paper to help form the log. Roll the dough flat, and then using a spatula and the parchment paper roll it into some plastic wrap.



Let your log of dough chill for as long as you can. This is important to get that perfect texture. The dough should go into the oven cold. I like to let it chill for 24 hours or at least overnight, but an hour or two is fine if you're in a little bit of a crunch.


You can also freeze the dough at this point. If you plan to freeze it for an extended period of time, put the dough in a freezer bag to prevent freezer burn or any strange taste.


Once the dough is chilled, you can just break or cut off chunks of dough, approximately 1 heaping tbsp size. Make sure the dough remains cold before going in the oven. If the dough has warmed while you transferred it to the baking sheet, put the whole baking sheet into the refrigerator for 15 mins before putting it in the oven.



Bake for 9 to 12 minutes. Make sure to underbake the cookies; this is the most important part of the process. Underbaking is when you remove the cookies before they appear completely finished. The edges should be just starting to turn golden brown and the centers should still look pretty soft, like the below photos.




It may take some trial and error to get this right as ovens vary. For my oven I bake it for exactly 9 mins. I'm a little anal about this. If I've stepped out of the kitchen and I hear the oven timer go off, I literally run to get it.


Like any cookie, these are fantastic served while still a little warm, however make sure to cool them for at least 15 minutes to allow the puffy centers to settle and firm up a little. Cool them completely before storing in an airtight container.



I pack these up to bring to almost any party, event or family gathering I go to. In fact, these are such a hit that my family has come to expect them at every party or holiday dinner we have. They go very quickly at large gatherings so you'll want to bake a lot! This recipe yields between 50 and 60 cookies, depending on your cookie size.



Enjoy these and see if you don't throw out every other chocolate chip cookie recipe. As always, happy baking!





Ingredients:


- 2 1/4 Cups all-purpose flour

- 1 Tsp baking soda

- 1/4 Tsp baking powder

- 1 Tsp salt

- 1 Cup (2 sticks) butter, room temperature

- 1/2 Cup granulated sugar

- 1 Cup dark brown sugar, packed

- 2 Tsp vanilla extract

- 2 Large eggs, room temperature

- 1 12 oz bag of chocolate chips


Instructions:


1. Mix dry ingredients, set aside.

2. In a large bowl, cream together butter and sugars.

3. Add vanilla and eggs, one at a time.

4. Gradually add dry ingredients to wet, just until combined. Don't over mix.

5. Fold in chocolate chips.

6. Divide dough into 4 parts. Form each quarter of dough into a log shape and wrap in plastic wrap.

7. Place wrapped logs in refrigerator to chill for at least an hour. (24 hours or overnight is ideal)

8. Preheat oven to 375 degrees.

9. Place heaping tbs size dough balls on non-stick baking sheet. The dough should still be cold. If it has warmed, place entire baking sheet back in the refrigerator for 15 more minutes.

10. Bake for 9 to 12 minutes. The edges of the cookies should be light golden brown, the centers will still appear soft and underbaked.

11. Cool on baking tray for about 10 minutes before transferring to cooling rack to cool completely.

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