Trust me when I tell you that this is not a frivolous post. It was of dire importance that I find the perfect chocolate chip cookie for my family. Job done….you’re welcome…mic drop….
Here’s the thing, everyone in my family LOVES chocolate chip cookies. I’ve made cookies using several different recipes. Maybe one family member would think that they’re great, but someone else thought that they were just meh. I wanted a unanimous celebration, maybe even applause with looks of awe and gratitude. Is that too much to ask?
My specifications for the cookies were that it not be overly sweet (just not sweeter than a chocolate chip cookie is supposed to be), not overly flat and perfectly cooked with a light brown bottom and a softer texture. But hey, that’s just me. Apparently my family agrees though because when I first made this recipe, not a sound could be heard after I passed them around. Glorious looks of cookie ecstasy crossed their adorable faces. I was a goddess in their eyes. As I walked into the room, each of them dropped to their needs and bowed, only stopping to throw gold coins in my direction. Okay, that last part didn’t really happen, but I’m sure it happened in their minds, which is good enough for me.
I hope you find this recipe as good as I did. I haven’t changed anything about the basic conventional batter but I do usually use chocolate chunks instead of chips because that’s what my family prefers and I I sometimes use dark chocolate instead of the semi-sweet. I also make a dairy free version for my daughter, Hayley, I’ll post that one soon. Make it yours. Below is the conventional chocolate chunk recipe which has become my family’s gold standard.
I found the original recipe at The Baking ChocolaTess. Thank you Kim.
Below is my printable.
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt (I use fine Himalayan sea salt)
- 1 cup unsalted butter (must be room temperature, not heated/melted)
- 1 cup firmly packed light brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3ish cups of semisweet or dark chocolate chunks (depending on how much you like)
- Preheat the oven to 350 degrees.
- Line your baking sheets with parchment paper or use non-stick spray.
- Sift together the flour, baking soda and salt.
- In another bowl, using an electric mixer, beat together the butter and sugars until smooth, then add in the egg and vanilla and beat again until thoroughly mixed in.
- Gradually add in the flour mixture, either by hand or on slow speed with your mixer, until just incorporated. Do not overmix.
- Use a wooden spoon to gently stir in the chocolate chunks.
- Use a 2 inch ice cream scoop to drop the dough onto the baking sheets. I use the larger scoop for larger cookies.
- Bake the cookies until the bottom edges are lightly browned, usually 10 to 13 minutes depending on the size of the cookies.
- Cool for 5 minutes on the baking sheets and then on a wire rack until completely cooled.
- Gobble them down or freeze them for later.