It was just a picture of some ‘Plain Jane’ chocolate chip cookies I was making on a random Saturday.
But people were interested…
I had no idea you guys still cared about a recipe for a chocolate chip cookie. Here I am, in the kitchen day after day trying to come up with ridiculous combinations of candy and butter to wow you, and all I needed to do was make a stinking chocolate chip cookie.
I have a lot to learn.
So today I am going to give you MY favorite recipe for chocolate chip cookies. I will not label it “the best”, or “the greatest” or whatever. But I will call it “My favorite”. We make chocolate chip cookies a lot in my world, but there are so many versions available, with minor tweaks here and there, claiming to give it that edge.
Here’s the thing. I like basically all chocolate chip cookies. BUT after playing with lots of different recipes and doing loads of “research” on the taste testing end, I have come up with my favorite recipe. It’s nothing fancy, there’s no unusual ingredients, but I like it the best.
That is all.
So here you go…My Favorite Chocolate Chip Cookie Recipe and a little video I made from my own kitchen!
Honestly, it’s simple. Cream the butter and the sugar, add the eggs and vanilla and add the dry ingredients. Basic.
My slight variation is the addition of a little dark brown sugar…not too much, just a little to give it some extra depth, mini chocolate chips and also, I only use coarse sea salt.
I’ve been using coarse sea salt in my cookies for about 10 years now…it happened on mistake, honestly..long before I even knew what a baking blog was.
My mom was over and helping one of the boys to make chocolate chip cookies…she asked him to grab the salt, and he grabbed the coarse sea salt on accident…
She didn’t realize and baked them up, as usual.
When I ate the cookie I was amazed at how little coarse nuggets of salt made the cookie a whole new thing.
We’ve been making them that way ever since…
SO simply make your cookie dough.
And if you can, let your dough rest overnight…
If you can’t wait, it’s not the end of the world, but your cookie will turn out differently than mine did in these pictures.
Chilling the dough is an indulgent step. You should try it.
You can even let it sit up to 2 days.
When you’re ready to get your baking on, measure your dough out in about 3 Tbsp sized dough balls. I used my 3 Tbsp cookie scoop…I love that guy.
A bigger cookie’s always better. Word.
Place them about 2 inches apart on your baking sheet.
Also, I normally use a parchment paper lined baking sheet, but I happened to run out on this day…
And the mini chips add more chocolate to every bite. That’s really what this whole story is about, yes?
Bake them for about 9 minutes.
I like mine a little on the under-done side.
Let them cool on your baking sheet for a few minutes, before carefully transferring to a wire rack to continue cooling.
They’re beautiful, aren’t they?
I know everyone loves their own recipe for chocolate chips cookies, so I’d love to hear if you have any special tricks to get yours perfect.
But really, you should try mine. I mean, if we’re really friends and all…
Makes 24 cookies
- 1 cup salted butter, room temperature
- 3/4 cup light brown sugar
- 1/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 Tbsp vanilla
- 2 3/4 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp coarse sea salt
- 1 (12 oz) bag mini semi-sweet chocolate chips
- Cream butter and sugars together in stand mixer for about 2 minutes on medium speed, until fluffy and light. Add in eggs and vanilla and continue mixing until incorporated.
- Turn mixer to low and add in flour, baking powder and soda and coarse sea salt.
- Mix on low until evenly incorporated.
- Stir in all chocolate chips until evenly distributed.
- Cover dough with cling wrap and refrigerate overnight, or up to 48 hours.
- When ready to bake preheat oven to 350°
- I used a 3 Tbsp cookie scoop and placed the dough 2 inches apart on baking sheet.
- Bake for 9-10 minutes until edges are golden brown. Remove from oven and let cool on baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling. Do this carefully, as the cookies might not be completely set in the center.
These cookies might seem a bit underdone in the center when you take them out of the oven, but once they cool, they will be perfect!
If you prefer a more “done” cookie, increase baking time 1-2 minutes.