I have finally found THE chocolate chip cookie recipe for me. They are just a touch cakey, which makes them very substantial, perfectly chewy, super chocolaty and they hold up for days longer than other, similar recipes (but they also freeze well). I even over-cooked one batch by way too many minutes while changing a diaper and they were STILL delicious!
I just made this recipe for the second time this week:
Into the mixer go:
1/2 Cup white sugar
3/4 Cup packed brown sugar
1 Cup butter
Add:
2 teaspoons vanilla
1 large egg
Stir in:
2 1/4 Cups flour
1 teaspoon baking soda
2 Cups chocolate chips
The dough will be thick. Form them into balls just slightly smaller than golf balls (heaping Tablespoons) and bake them for 9-11 minutes at 375 degrees.
Here are two essential tricks that make these cookies extra tasty:
1. Whether you roll the balls of dough or heap them a bit more organically on the pan, it's better to lean in the direction of flat. The dough doesn't spread very much during baking, so if you make the balls too tall, they will more or less stay that way.
2. Before you pop them in the oven, sprinkle the dough balls with a bit of course sea salt. It compliments the richness of the chocolate chips perfectly. Try it!
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