Introduction: The Best Chocolate Chip Cookies EV-er
My husband is the cook around here. I have a few mainstay dishes I’ve repeated over and over through the years but I mostly stick to baking. I love chocolate chip cookies. It’s more than just a love, it’s a ritual I’ve had for most of my life. Most afternoons I eat a fresh baked chocolate chip cookie. Yeah, you heard me, E-V-E-R-Y day I have at least one chocolate chip cookie. Close your mouth now, you’re going to catch flies.
The recipe I make now is what I consider by far the best recipe ever. I originally came across it on The Joy of Caking’s blog where she got the recipe from How Sweet It Is who got it from My Baking Addiction. WHEW! I changed the recipe too to meet my needs and our 7000' in altitude. I prefer a slightly salty cookie so I use salted butter rather than unsalted. I also do a mix of dark chocolate chips with semi-sweet.
Step 1: Ingredients
1 c cold cubed salted butter
1 c granulated sugar
1 c light brown sugar
2 medium eggs
1 tsp pure vanilla extract
2 3/4 c all purpose flour
1 tsp kosher salt
1 tsp baking powder
1/4 tsp baking soda
1 c semi-sweet chocolate chips
1 c dark chocolate chips
Step 2: Mixing Wet Ingredients
Start by preheating the oven to 375 degrees
1. In a bowl of an electric mixer fitted with a paddle, cream together butter and sugars until well blended and fluffy. I put the Kitchen Aid mixer on level 4 for 3 minutes.
2. Add eggs, one at a time, and mix in the vanilla until incorporated. I do this step on level 4 and takes about 1 minute.
Step 3: Dry Ingredients and Mix
3. In a separate bowl add flour, salt, baking soda, baking powder and stir until just combined.
4. Add dry ingredients slowly into the wet ones. Level 4 for about 45 seconds.
5. Gently fold in chocolate chips by hand.
Step 4: Weigh, Bake and Eat
5. Weigh out balls of dough to 2 oz balls.
7. Place in preheated oven for about 15 minutes depending on how gooey you like them. They can go brown fast so watch them to see how long your oven takes to cook these babies.
If you don’t eat them right away put them in a plastic bag. They can get hard after about a day or two. Typically I make the dough, put it in an old yogurt container and put it in the refrigerator. I like fresh baked cookies so I make bake small batches throughout the week. Scandalous, I know!
Disclaimer: We live at over 7000 feet above sea level. Often our recipes are tweeked to accommodate this. It’s like living in a left hander’s world, people!
If you like this recipe come on over to my blog where my husband, Mike, and I tinker around our mini-farm (AKA Our backyard).
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