The BEST Chocolate Chip Cookies Straight From Heaven
I have made many, many chocolate chip cookies through the years. I mean, I do have 5 boys living in this house who really love to eat. So I've tried many recipes. This is one that I have found recently and I'm in love. The right balance of sweet, the perfect soft cookie without needing to add cornstarch, and you don't even need to refrigerate them first to make them perfect. Once I made cookies, I don't know about you, but I just don't have the time to then refrigerate them for hours. Well, maybe I do and I'm just impatient for freshly baked cookies, but either way. This recipe is a breeze to make, and so, so good.
My boys love these and I hope you do too!
Give it a try and let me know what you think
Chocolate Chip Cookies
2/3 cup butter, softened 1/2 cup packed brown sugar 1/2 cup granulated sugar 1 egg 1 tsp vanilla 1-2 cups semi-sweet or milk chocolate chips 1 3/4 cups purpose flour 1 tsp baking soda 3/4 tsp salt coarse salt for sprinkling
Preheat oven to 375.
In a stand mixer, beat butter and sugars for a few minutes. You want them really light and fluffy. Scrape down sides of mixer with a rubber spatula. Add vanilla and egg. Mix again.
Add the flour, baking soda, and salt, I rub the soda between my fingers to make sure there are no lumps. Mix just until combined, you don't want to over mix. It will look over-floured for a few seconds, but should come together fairly quickly.
Mix in the chocolate chips.
Scoop golf-ball size spoonfuls of dough onto cookie sheet, sprinkle each ball with a pinch of kosher or sea salt and bake for 9-11 minutes. Here in Northern Virginia 9 minutes is a perfect baking time. They should be light-colored and puffed when they come out of the oven, but dry-looking (not shiny or wet). Then, let cool on the pan for a few minutes then transfer to a cooling rack.
1 cup of chocolate chips if you like like just a little chocolate and 2 cups for a super chocolate cookie. I like to mix mini and regular size semi sweet chocolate chips
My favorite flour for this and most things baking is King Arthur’s unbleached all purpose flour
To make my life easier, I use this cookie scoop
Recipe adapted from Everyday Reading