Chocolate Chip Cookies.
Finding the perfect chocolate chip cookie recipe is really difficult when thousands of recipes are out there. I’ve tried countless different recipes, but they were never what I was looking for…until now! Folks, I would love to introduce you to the perfect cookie recipe.
Let’s Breakdown the Ingredients!
Even with thousands of chocolate chip cookie recipes available, the search for making your perfect cookie lies with the ingredients you use.
Butter is one of the most important ingredients in making a cookie, and it is the component that combines all the ingredients. Room temperature butter is the ideal form for the right consistency when making a cookie. It allows the butter to be soft enough to incorporate air but not so soft that it will immediately melt in the oven.
This cookie uses both dark brown sugar and graduated sugar when making these cookies. The dark brown sugar, which is made from molasses, is the refinement process of sugar beet and sugar cane, which may cause the cookie to rise higher or spread wider. Graduated sugar allows the cookies to become flatter and crispier. Combining both sugars lets there be a middle ground between a fluffy and crispy cookie.
Using both semi-sweet chocolate chips and milk chocolate chips has its advantages when adding texture to cookies! Semi-sweet chocolate chips visible on the outside are left shiny and crisp, and on the inside, it is dense and fudgy. Semi-sweet chocolate is a little more bitter than milk chocolate which is sweeter due to its lower cocoa content. This makes the use of both to have the perfect balance between bitter and sweet!
Tip For Nailing This Recipe
- Always use butter.
- 2:1 ratio of brown sugar to white sugar is essential.
- Use a combination of full-size and mini chocolate chips.
- How fresh is your baking soda? Over time it losses strength and will likely not work. Make sure to invest in another box!
- Spread out the cookies evenly on the baking sheet. Give about 2-3 inches between each cookie.
- After scooping out portions of the cookie batter, pop them in the freezer before getting them in the oven. If it is totally frozen, that will actually be better.
- Make sure that you let the cookies fully cool after they are finished cooking. Don’t rush the process; they need time to congeal.
Ingredients:
- 1 cup butter at room temperature
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tbsp baking soda
- ½ tsp sea salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups mini milk chocolate chips
Instructions:
- Preheat the oven to 375 and lightly grease 2 baking sheets with butter.
- Using a wooden spoon, or stand mixer if you have one, beat together the butter and sugars until smooth. Add in the eggs and vanilla and continue to mix for 2 minutes.
- Add the flour, baking soda and salt and mix until dough pulls together. Once dough is smooth fold in the chocolate chips. It should be SLAMMED with chocolate!
- Take your time to create round 2 TBSP balls of cookie dough and place on the baking sheet. Try to squeeze 12 on each sheet. Place sheets in the freezer for minimum 10 minutes and up to half an hour. This is a game-changing step that can't be skipped!
- Bake each sheet one at a time for 13-14 minutes. The bottoms should look nicely done while the tops still look quite raw. Don't worry, this is what you want. Trust me.
- Let cookies cool on the pan for 10 minutes and then transfer to a wire cooling rack so the bottoms have a chance to cool and get crispy.
- Pour a glass of milk, find somewhere in your home where you can sit in total silence and dummy these cookies. They are addictive, so be careful!
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