I am nowhere near the realm of some of the fantastic food bloggers out there, but I do love a soft cookie more than is probably wise. The perfect chocolate chip cookie seems like a quest for many a person, and for each it varies some. For me, it's a soft, chewy cookie that's thick but not underbaked with a rich flavor. I have found my Holy Grail, and thus felt I should share.
If you are at all interested in the how's and why's of cooking/baking I really recommend the Best Recipe. I call it my cookbook to teach you how to not need a cookbook.
Bestest Chewy Chocolate Chip Cookies
(from the Best Recipe)
Preheat oven to 325F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, whisk together butter and sugars. Beat in the egg, egg yolk and vanilla. Stir in flour mixture, followed by chocolate chips.
Drop by (scant) 1/4 cups onto the baking sheet.
Bake at 325F for 15-17 minutes, until just turning light brown all over. The edges should only be very slightly more brown, if at all, from the rest of the cookie. If using 2 sheets at once, rotate from top to bottom shelves half way through baking time. Allow cookies to cool before removing them from the baking sheet.
Makes 18-24 large cookies
These will actually keep soft for several days, if they last that long.
If you are at all interested in the how's and why's of cooking/baking I really recommend the Best Recipe. I call it my cookbook to teach you how to not need a cookbook.
Bestest Chewy Chocolate Chip Cookies
(from the Best Recipe)
- 2 cups plus 2 Tbsp all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter (12 Tbsp), melted and cooled until just warm
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/4 cups chocolate chips (I used Ghirardelli 60% Cocoa Bittersweet Chocolate Baking Bar cut into chunks)
Preheat oven to 325F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, whisk together butter and sugars. Beat in the egg, egg yolk and vanilla. Stir in flour mixture, followed by chocolate chips.
Drop by (scant) 1/4 cups onto the baking sheet.
Bake at 325F for 15-17 minutes, until just turning light brown all over. The edges should only be very slightly more brown, if at all, from the rest of the cookie. If using 2 sheets at once, rotate from top to bottom shelves half way through baking time. Allow cookies to cool before removing them from the baking sheet.
Makes 18-24 large cookies
These will actually keep soft for several days, if they last that long.
Ohh...yum. That picture is killing me (I'm hungry!). I wrote down the recipe, looks like a keeper.
soo...hungry....
Made these yesterday. Instead of using an entire bar of Ghirardelli, I used about 1/4, half a bag of white and half a bag of semisweet Nestle chips. I swear they were even disappearing when nobody was in the room. I nearly fainted when I could read part of the Ghirardelli indent from the top of the bar still intact in the cookie despite its being fully baked. Thanks for the recipe! It's awesome!