Friday, March 27, 2015

Chip Chip Hooray!

The Perfect Chocolate Chip Cookie

Chocolate Chip Cookie
There is nothing quite like an ooey gooey chocolate chip cookie as a midday pick-me-up, especially when that cookie is LOADED with chocolate chips. I have been searching for the perfect chocolate chip cookie recipe for the past decade. After years of making just-not-quite-right chocolate chip cookies, I can now confidently say that I have found "the one." This recipe produces melt in your mouth delights: crispy on the outside, soft and chewy through the middle. Simply one bite will have you falling in love and asking for another. What could make it better? A glass of milk.

This recipe was adapted from Williams and Sonoma's Perfect Chocolate Chip Cookies recipe.

The Perfect Chocolate Chip Cookie

Total Time: 2.5 hour (30 minute prep, 11 minute cook, 2 hour refrigerator time)


1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup firmly packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

Yield: 24 cookies

Line two baking sheets with parchment paper (or silicon mats).

With an electric mixer, beat the room temperature butter with brown sugar and granulated sugar on medium speed until well incorporated and smooth - about 60-90 seconds. Add 1 egg and mix on low speed for 30 seconds until blended. Repeat process with vanilla extract.

In a separate bowl, sift together all purpose flour, baking soda, and salt. Add flour mixture to butter and sugar mixture and mix on low speed until well incorporated. About 1 minute.

Stir in 2 cups chocolate chips until evenly incorporated throughout.

Cover cookie dough and refrigerate for 2 hours minimum. Don't skip this step! By refrigerating the dough, you can avoid flat pancake like cookies. (I know... from personal experience)

When ready to bake, preheat oven to 350°F.

Using a small ice cream scooper, scoop dough onto lined baking sheets about 2 inches apart to allow room for cookies to spread while baking. Using an ice cream scooper will help keep your cookies even in size.

Bake each sheet for 11 minutes or until edges become golden. To achieve the soft chewy texture in the center of the cookies, make sure to not over bake! If you like crispy cookies, go ahead and leave them in the oven for another 3-4 minutes until golden throughout.

Leave cookies on the baking sheet to cool for 5 minutes, then transfer them to a wire rack to cool completely. Store cookies in an airtight container.


A note on my baking supplies:

Silicon Mats:
This was my first recipe using a silicon mat. Verdict: amazing! These mats are nonstick, easy to clean, and cost-saving since they are reusable.

Baking Pans:
I recently bought Nordic Ware baking sheets for my macaron making endeavors. They are by far the best baking pans I have ever used. These pans are well insulated and spread the heat evenly across the entire pan so you never end up with over-baked cookies on the edge of the pan and undercooked ones in the middle. If you love to bake, I highly recommend investing in Nordic Ware pans.

1 comment:

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