What sort of red-blooded American woman has a recipe blog without a chocolate chip cookie recipe??
How did this happen? Once again I fell into that trap of thinking, “Oh that’s too simple. People know how to make that.” And that’s true, but hey, who knows? Every method has its own little tricks and quirks to it. In fact, what started this was my husband showing me this image from Handle the Heat that’s been floating around social media:
Joe asked about the chocolate chip cookies I make, and I told him that my recipe was a combination of several of those variables, except that I rarely chilled the dough for a whole day. Maybe he was just trying to get a batch of chocolate chip cookies, but he asked me to try it out of curiosity.
I did, and the flavor was amazing, but found that the first batch didn’t spread out as much as I’d prefer. So for the next go-round, I rolled the soft dough into a log, wrapped it in parchment, and then chilled it. Instead of rolling or dropping/flattening the cookies, I cut half-inch slices off of the dough log, ensuring even thickness and less spreading.
And lo, it was the perfect chocolate chip cookie. I doubt the ingredients are much different than yours, but I think the method here makes all the difference.
CCL’s Most Favorite Chocolate Chip Cookies
- 2 cups all purpose flour
- 3/4 tsp. salt
- 1/2 tsp. baking soda
- 6 oz. unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup granulated white sugar
- 2 tsp. vanilla extract
- 1 whole egg and 1 egg yolk
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
Sift the flour, salt, and baking soda together in a bowl and set aside.
In a large mixing bowl or a stand mixer, combine the sugars and melted butter and beat until well mixed and slightly thickened. Add the egg, egg yolk, and vanilla to this mixture and beat until thick (2-3 minutes).
Add the dry ingredients to the wet and mix just until combined.
Mix in the chocolate chips.
Scoop the soft dough onto a large piece of parchment paper and form it into a 12-13 in. log. Roll the dough up in the parchment and refrigerate for 24 hours.
To bake, preheat the oven to 325 degrees, and then use a sharp knife (those chocolate chips are chilled and hard now) to cut the dough log into 1/2 in. slices. Place the cookies on a parchment-lined sheet pan about 2 in. apart and bake for 16 minutes or until golden around the edges.
They’ll bake more evenly, no spreading, no fuss. Just delicious chocolate chip cookies. Now stop reading and get baking!