Just Baking

Just the mere mention of chocolate chip cookies makes my mouth water.  I’ve tried more recipes than I care to even think out, many with edible but very unsatisfying results.  After testing out the third different recipe I started to think maybe I am just picky, but that didn’t halt my search.  I was determined to find a recipe that yields my perfect chocolate chip cookie, either that or I was going to create my own recipe. 

What is the perfect chocolate chip cookie anyway?  It depends on who you ask I guess.  For me it’s a big, thick cookie loaded down with chocolate chips.  A cookie that’s slightly crunchy on the outside, but that’s soft and chewy on the inside.  Well, guess what?  I finally found it.  I’m constantly searching for inspiration on allrecipes.com, which is where I found my tried and true chocolate chip cookie recipe.  The recipe has over 1,000 reviews, and most of them were positive, so I gave it a shot.  The cookies got two thumbs up when eaten freshly baked, but the true test for me comes when I eat one that is a day or two old.  It’s hard to find a cookie that doesn’t get rock hard and crunchy once cooled to room temperature.  But I’ve finally got a winner.  I give credit to the use of melted butter as opposed to room temperature butter for that lasting softness, as well as the ratio of brown to white sugar.

Best Big, Fat, Chewy Chocolate Chip Cookie

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.