I have tried a lot of chocolate chip cookie recipes. If you Google “chocolate chip cookie recipes” you are going to get pages and pages of cookie recipes, all claiming to be the most delicious. I don’t think you can really label a chocolate chip cookie recipe as “the best” because everyone is going to feel very differently about one particular cookie. I mean, there are big cookies, little cookies, soft cookies, crunchy cookies, flat cookies, puffy cookies… I personally like soft and chewy chocolate chip cookies that are slightly brown on the bottom with lots of chocolate and buttery flavor. Someone else might not agree. That is why I’ve labeled this post The Best Chocolate Chip Cookies (according to me).
So how do you make cookies fluffy and soft? Well, it all comes down to this:
There are a lot of factors that go into the perfect cookie. You need the right amount of flours and sugars, but the type of fat you pick matters too. I’m a bit of a purest, so I always make my cookies with butter. Margarine tends to have a bit of a processed taste. Same goes for shortening. Definitely don’t use oil. Your cookies will turn out… well… oily.
Here is the best recipe i have found so far from one of my favorite blogs, Annie’s Eats. You will not be disappointed! I also threw in some really yummy cinnamon chips that I picked up on our shopping trip to Syracuse. YUM.
- 2 cups plus 2 tbsp. all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- 12 tbsp. unsalted butter, melted and cooled until just slightly warm (Note: THIS IS A VERY IMPORTANT POINT- if the butter is too hot your cookie dough will be too greasy. I had to put my dough in the fridge for about half an hour because my butter was too hot when I added it to the dry ingredients)
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp. vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
- Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
- Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Note: pulling the cookies apart this way helps make them evenly cooked.
- Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not over bake.
- Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
So there you have it… perfectly soft and chewy chocolate chip cookies. Enjoy!
Source: Recipe adapted from Thick and Chewy Chocolate Chip Cookies by Annie’s Eats