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The Quest for the Perfect Chocolate Chip Cookie Recipe
You have to understand, I’ve been trying to find the perfect chocolate chip cookie recipe for YEARS. And when I say years, I’m talking like eight years - which just made me feel old… but not the point! Basically, I’m super particular about my cookies: they have to be crisp and chewy at the same time and not be too sweet for me to consider it a perfect chocolate chip cookie, and I’ve tested recipe after recipe in my quest to find one that delivers. Seriously, I think I’ve tried more than twenty of the chocolate chip cookie recipes Pinterest has to offer, and though I found some that were close, none captured exactly what I was craving. So I took matters into my own hands and played around combining various recipes until I created the holy grail: my perfect chocolate chip cookie recipe.
I will warn you, perfection does require a little bit of effort - but trust me, these cookies are worth every step!
RECIPE:
Ingredients
1 cup brown sugar
3/4 cup melted butter
1 egg and 1 yolk room temperature
2 tsp vanilla
1 3/4 all purpose flour
1/2 tsp baking soda
1 tsp salt (if using unsalted butter)
1 1/2 cups chocolate chips
Instructions
- Melt butter in a bowl and let sit until room temperature
- Place eggs in warm water until room temperature
- Blend brown sugar and melted butter until smooth and shiny
- Beat in egg and then extra yolk
- Add vanilla
- In a separate bowl, mix togeth
er flour, baking soda and salt (if using salted butter, adjust amount of salt to taste)
- Add dry ingredients a third at a time to the wet ingredients, and stir until just combined
- Add chocolate chips and mix together so they're spread evenly throughout the dough
- Cover bowl with plastic wrap and put in the fridge to chill for at least 45mins
- Preheat the oven to 325 if you want a softer cookie, 350 if you're looking for it to be a bit crisper.
- Scoop out 1 tbsp of dough and roll into a ball. Twist apart the ball in half and join at the bottom for a more bakery-style looking cookie. Space balls evenly out on an ungreased cookie sheet.
- Return the leftover dough to the fridge to continue chilling while the first batch bakes.
- Bake for 13-14 mins at 325. (13 for softer cookies, 14 for chewier with a crisper edge)
- Leave the cookies on the cookie sheet after removing them from the oven for five minutes to cool and firm before transferring to a cooling rack to cool completely.
- Allow the cookie sheet to cool enough to comfortable touch it before starting to roll out the next batch.
- Store completely cooled cookies in a sealed Tupperware or ziplock bag to prevent from going stale.
I’ve made this recipe at least a dozen times now, and it’s come out perfectly every time! They look great, taste amazing and have a great chewy texture with just a bit of crispness to keep the texture interesting - yum, yum, yum! I will say that if you’re a fan of a cakier style cookie, these probably aren’t for you but if you’re craving that chewy, café/bakery style chocolate chip cookie, look no further! They satisfy my craving every time - and now I’m craving them again… So I know what I’m baking later! If you do end up making them, I’d love to hear how they turned out so shoot us an email or reach out on any of our social medias!
Happy baking babes!