There are those certain desserts that you have to have in your repertoire. Ones that are perfect as-is and you wouldn’t change them for anything. Vanilla Cake – Brownies (I recently told you about these!) – Chocolate Cake – Chocolate Chip Cookies. I shared with you multiple vanilla cakes, my favorite chocolate cake recipe, most recently the brownies, but not a chocolate chip cookie recipe. The reason I haven’t showed you a chocolate chip cookie recipe is because none of the ones I baked are worth it. I mean don’t get me wrong, they are all taste good. But none are the one. The one that is just perfect – soft on the inside, crispy in the outside.
Well I will tell you what, I finally found it! After baking hundreds (we’ll maybe not that much but it feels like that many) of chocolate chip cookies I found the perfect chocolate chip cookie!
This cookie has all the attributes that a perfect chocolate chip cookie should have.
Where the outside of the cookies are crispy, but when you bite into them you are greeted with a soft, chewy center.
Where they flatten and bake perfectly – not where you have to flatten them with your fingers before or if you forget to do that they come out in little round balls.
Where the chocolate chips are the perfect compliment to the buttery, sugary base.
Where you can’t just eat one in one sitting, you have to have to have at least 2 (or 3, or 4, or dare I say 5).
And of course, where the cookie tastes even better when dunked in a large glass of milk.
This is the perfect cookie.
The recipe for these cookies call for All Purpose Flour. Of course when I made them this time I didn’t have All Purpose Flour. I used Whole Wheat and they were still incredible! They didn’t taste like they were used with wheat flour at all. Now this is a sign of a good chocolate chip cookie – Where you can change the main flour base and they still turn out just as delicious.
This cookie base can be used for any cookie. Add any time of chip, nut, or anything else you desire and the cookie will turn out great!
Now grab your glass of milk and enjoy this chocolate chip cookie :)!
Chocolate Chip Cookies
For Printable Recipe, Click here!
Makes: 24 Cookies
1 cup Unsalted Butter (Room Temperature)
1 cup Sugar
1 cup Brown Sugar
1 tbsp. Pure Vanilla Extract
3 cups All Purpose Flour (I used Whole Wheat Flour for the cookies on this post)
1 tsp. Baking Soda
2 tsp. Water
½ tsp. Salt
2 cups Chocolate Chips
Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Set aside until needed.
In the bowl of stand mixer, beat together the butter, sugar, and brown sugar until creamy and smooth. Beat in the eggs one at a time. Add the vanilla. In a small bowl/cup, combine the water and baking soda until the baking soda has dissolved. Add the water mixture to the batter. Gradually mix in the flour, and then the salt. Fold in the chocolate chips.
Using a cookie scoop or a tablespoon drop large rounds onto a cookie sheet. I wanted to make large cookies, so mine ended up being about 2 tablespoons each. Bake for about 10 minutes until the edges are lightly golden brown. Serve warm or at room temperature. Enjoy :)!
These can be kept at room temperature for about a week. You can also refrigerate/freeze them so they last longer.
Recipe adapted from All Recipes.