So, you put a recipe in front of me for “the perfect chocolate chip cookie” and you’d better believe I am going to put you to the test on that claim!
I found the original recipe over at Annie’s Eats and couldn’t resist trying it out. Especially since today is apparently National Chocolate Chip Day. (I have no proof to back that up but hey, I’ll take any excuse to bake!) :o)
Perfect is a strong word, and one I don’t use lightly… but I must admit that these cookies are pretty darn close, if not perfection themselves.
Thick, chewy, and chock-full of chocolate chips… I just don’t even have enough words for how yummy these are!
Click here to see the recipe on her site. I’m pretty sure I will be using this recipe as my go-to chocolate chip cookie recipe from now on.
Oh and my favorite part of the whole recipe? The way she formed the dough for the cookies.
You take the dough, form it into a ball in your hands and then gently break the ball apart in half (like you’re cracking an egg in half – Sounds a little goofy, I know, but it really does make the cookies cuter!!) to make two cookies. Lay the dough pieces craggly-side up on the baking sheet and bake as usual!
- 2 cups + 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, melted and cooled slightly (still warm)
- 1 cup firmly packed brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup mini-chocolate chips
Preheat the oven to 325ºF. Line 3 baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking soda & salt; Set aside.
In your mixer bowl, cream together the warm butter and sugars until light and fluffy, about 3-5 minutes. Beat in the egg, egg yolk & vanilla until smooth
Beat in the flour mixture until just combined and then stir in the chocolate chips.
(*At this point, if your dough is too soft to roll, place it in the fridge to chill for a while. Then proceed when the dough is nice and firm!*)
Take about 1/2 cup of the dough and form it into a ball in your hands. Hold the ball in both hands and gently break it apart (like you are cracking an egg!) and set the dough pieces craggly-side up on the baking sheet. (You now have 2 cookies from that 1/2 cup of dough).
Repeat until all the dough is gone, allowing plenty of space in between cookies on the sheets so that they have room to spread.
Bake for 12-18 minutes, depending on your oven and the size of your cookies - until the cookies are barely golden brown around the edges... being careful not to over-bake them.
Remove them from the oven, leaving the cookies on the baking sheets until they have firmed up enough to lift off the pans... around 5-10 minutes.
Enjoy as many as you want warm and freeze the leftovers!!