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These chocolate chip cookies are not really cookies as much as big, thick cake-like rounds of deliciousness. I know you have probably seen quite a few blog posts that say their recipe is the absolute best chocolate chip cookie recipe, but these REALLY ARE.
I will admit that when it comes to desserts, cakes and bars are my absolute favorites. So, when I bake cookies, I want them to have similar texture to that of a cake, a sweetbread or a bar (brownie, etc.).
Since I am admitting things. I have another confession. I am not much of a baker. If you follow this blog, you know that I am a fairly accomplished cook, but I don’t really do baked goods too much. (Food blogger fail!)
This is partially because I am not really good at baking, but also because I do like to stay fit, and I have almost no self control when it comes to having homemade desserts around the house.
However, I do love for my kids to have treats around on occasion, and I really prefer for them to be full of fresh, real ingredients rather than store-bought and packed with preservatives.
So, I pretty much make this Holiday Banana Bread (a famous family recipe) and this chocolate chip cookie recipe on continuous rotation. Yep, those two recipes are the extent of my baking repertoire. I am a two-trick pony, and I have now shown you my two tricks!
Sigh. I promise I am working on my dessert game, so I can add more here.
I have dessert-making plans. Watch out!
A Word About the Ingredients for THE BEST Chocolate Chip Cookies
I use regular unsalted butter. Nothing fancy. Although probably using fancy butter would kick this up a notch? All the real bakers out there are probably cringing right now.
Ok, I am gonna put my two cents on the flour brand. I really love King Arthur flour. (Note: I have no connection with this company, it’s just a preference.) I discovered when taking a bread-making class a few years ago that not all flours are equal. However, honestly, whatever all-purpose flour you have on hand will work.
I absolutely adore dark chocolate and with all the sugar in this recipe, I think dark chocolate chips go nicely. However, you do you…if you prefer a sweeter cookie, by all means, you could use milk chocolate chips….white chocolate chips….a mixture. Go nuts.
Making THE BEST Chocolate Chip Cookies
Ok, let’s dive in. Because I make these so much, I do consider myself an expert. Not an expert on baking in general, just THESE cookies.
First, you are going to want to soften the butter. It is best to leave both the butter and the eggs out for an hour or so to come to room temperature. However, you can also just pop the butter in the microwave for 10-20 seconds and soften it that way. Don’t put the eggs in the microwave, though! I do put them into the batter cold sometimes and it makes a difference but really not a huge one.
Next, whip the butter and the sugars together for a minute or two with a mixer. (A mixer is not absolutely necessary. I have made these by hand and they are still good, but it definitely requires some arm muscles to stir in all. that. flour.)
Scrape down the sides of the mixing bowl.
Then, in a separate bowl, mix together all the dry ingredients with a fork. Does using a sifter make the flour that much fluffier? Maybe. But I don’t have that kind of time (nor the desire to dirty another dish). See, a baking GENIUS!
I will say that measuring out your ingredients precisely is super important (and often where I fail) in baking. See this perfectly filled and leveled off cup of flour? That is what you are going for.
Next add the eggs and vanilla to the sugar and butter mixture and mix until incorporated.
Then mix in the flour mixture, just a little at a time. So, this is how you ensure that flour gets incorporated well throughout the entire bowl and batter. Don’t skip this step. You want to pour about a cup at a time of the flour mixture and mix well after each addition.
Finally, you can add your chocolate chips. I like chocolate so these cookies have A LOT of chocolate chips. You can really adjust the amount of chocolate chips to taste. Sometimes I mix them in by hand and other times I throw them in and let the mixer do the work. The former ensures that your chocolate chips stay intact and do not get broken up too much by the mixer but honestly, I normally just do the latter. It’s faster and I never cried over having a few broken pieces of chocolate mixed into the batter.
Here’s the recipe! Happy baking!
THE BEST Chocolate Chip Cookies
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, 2 sticks at room temperature
- 3/4 cup brown sugar
- 1/2 cup white sugar, granulated
- 2 eggs at room temperature
- 3/4 cup chocolate chips special dark or semi-sweet
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- Preheat the oven to 350 degrees.
- Mix the butter, brown sugar and white sugar, scraping down the sides of the mixing bowl.
- Add the eggs and vanilla and mix until incorporated.
- Mix together the flour, soda and salt.
- Add flour mixture to butter mixture a little at a time, beating after each addition.
- Stir in by hand (or mix with mixer) chocolate chips.
- With a spoon, scoop onto cookie sheet, spacing cookies at least a couple inches apart.
- Bake for 10-15 minutes or until just starting to brown.
- Remove from the oven and allow to cool.
- Enjoy warm or can be stored in a tight container for up to 3 days.
- Using a mixer is not required (can also mix by hand).
- If you don’t have time to let your butter sit out and come to room temp, just microwave it for about 10-20 seconds.
- You can also store the dough in the fridge for up to 3 days and make cookies a few at a time.