Looking for a GO-TO chocolate chip cookie that delivers in flavor and texture perfection every time? Look no further!
There are only two recipes in my kitchen which I believe are in fact as good as they possibly get in their own little realms: My Sweet Cornbread, and these cookies.
I give you the best basic chocolate chip cookie I’ve ever baked. And when my cookie-baking-digits tally into the MILLIONS, I’m telling you. Best.
Why do I call them dangerous? Well, if you’re a cookie dough vacuum like myself, you’re in big trouble. And then there’s the simplicity – all the wet stuff gets whipped at once, then all the dry stuff gets dumped in together – say what?! But moreover: making these will create demands on you as a mortal that you may not be prepared for. Like frequency petitions. And risk of life.
Serve these to a crowd of moms and you will be yanked by the shirt and threatened, “NO. Really. I NEED to know. Tell me what you put in them????!”
^^ true story
There is no secret ingredient. There is no twist. It’s the most simple cookie basics, combined in the most perfect amounts, to create a tried-and-true family pleaser I have been relying upon for over a decade. I’ve even shipped them overseas. For family. Seriously. They’re that good.
For those that need to use their imaginations, think: crispy edges, soft centers, buttery-vanilla-chocolatey-sweet goodness, warm from the oven… OH YEAH.
For the visual crowd peeps. This:
I did not create this recipe! It came to me. It found me! One day I was scooping from a bag of Gold Medal Flour and boom, there it was. Try me. I am a recipe called Extraordinary Chocolate Chip Cookies.
Yes. Yes you are.
A decade later and that recipe is long since gone from the back of the bag – but my chocolate smudged clipping remains!
The original recipe is exactly double what I have created for you here. That original makes 72 cookies! I’ve found that I can easier live with my actual self if I halve the recipe – so I wrote mine in that manner – hence some of the funky measurements. It will give you about 3 dozen cookies (depending upon how much cookie dough you snarf down). But if you are in the mood for massive amounts of chocolate chip cookie mayhem, simply double the recipe below and enter Chocolate-Chip-Cookie-Land. I would say that you can easily “refrigerate or freeze the leftover dough”… BUT WHO HAS DOUGH LEFTOVER DOUGH?
I have baked these by the hundreds every Christmas, triple batches for charitable outreaches, dozens for parties and picnics, and (admittedly) by the gazillions for my own little family.
Oh and one more thing about the recipe: use a mixer when it says to, and actually stir with an actual spoon when it says to. This minor detail is the difference between fluffy-on-the-outside-soft-on-the-inside-bliss, and just plain flat boo-hoo sadness.
They are the most requested stand-by in my kitchen, and I am happy to share my “secret” with you! PROCEED WITH CAUTION!
- ¾ c. Butter (1 & ½ sticks), softened
- ½ c. plus 2 Tbsp. granulated Sugar
- ½ c. plus 2 Tbsp. packed Brown Sugar
- 1½ tsp. Vanilla
- 1 Egg
- 2 c. All-Purpose Flour
- 1 tsp. Baking Soda
- ¼ tsp. Salt
- 12 oz. Semisweet Chocolate Chips (2 cups)
- Heat oven to 350F. In stand mixer with paddle attachment or in large bowl with hand mixer, beat butter, sugars, vanilla, and eggs together until light and fluffy. Stir in (no mixer - use spoon!) flour, baking soda, and salt. Dough will be stiff. Stir in chocolate chips.
- On cookie sheet lined with a silicone mat or parchment paper, drop dough by tablespoonfuls 2 inches apart.
- Bake 10-13 minutes or until edges turn a VERY light brown. Centers will still appear slightly underdone. Do not over bake. Allow to cool 3 min before transferring to a wire rack to finish cooling. Enjoy!