Everyone needs a recipe for the best Chocolate Chip Cookies. This one is yours!
Fancy cakes and french desserts are nice and all, but nothing gives me warm and fuzzy feelings like a killer batch of Chocolate Chip Cookies.
I set out on a simple mission: make the best chocolate chip cookies ever. I said simple mission, not easy.
Slightly chewy on the outside with a soft, melt in your mouth center. Bursting with chocolate chips. Just the right size that you don’t feel too guilty when you have two or three. Lots of vanilla flavor with a good kick of salt.
After bunches of batches, I found it—my ride or die chocolate chip cookie recipe.
It starts with melted butter, brown and granulated sugar. I love recipes that call for melted butter because I don’t have to wait for my straight-from-the-fridge butter to soften. I’m particularly impatient when I have a cookie craving.
Besides convenience, melted butter makes for an overall chewier cookie. Where as creaming room temperature butter and sugar together will often lead to a cakey cookie.
Mix in egg, vanilla and dry ingredients. Nothing too crazy going on there except that I added a bit more salt than usual.
I love, love, love a slightly salty cookie. That salty, sweet, chocolate combo is the best. If that’s not your thing you can dial it back, but it’s definitely my thing.
Fold in chocolate chips by hand but reserve a few tablespoons for later.
Next, take heaping tablespoons worth of dough. and roll them into balls.
You kind of have a “choose your own ending” adventure at this point.
If you slighty flatten the dough you’ll end up with an extra thick extra soft cookie with tender edges. Flatten them to about half their height and you get a thick, soft cookie with slightly crisp edges. Flatten them any further and you’ll have crispier edged but less of an ooey-gooey center.
For the best chocolate chip cookies, I flatten them to about half their size.
And because my divine purpose is to impress Ina Garten, I press those reserved chocolate chips into the tops of the cookies, so they look extra perfect straight from the oven. It’s the same way I get my M&M cookies looking Garten-ready.
Bake at 350 for 9-11 minutes. The less you bake them the ooey-gooier the inside of the cookie will be. I pulled these guys out at about 10 minutes. The tops of the cookies had just lost any sort of wet shine to them.
What I should say is let them cool on the pan for 5 minutes and then transfer them to a cooling rack to cool completely, but I rarely follow that advice.
Instead, I wait until they’re just cool enough to devour warm. You only have a short window of time to enjoy a chocolate chip cookie fresh from the oven. Don’t waste such a precious opportunity.
If any cookies survive an hour out of the oven, transfer them to an airtight container for up to three days.
- ½ cup unsalted butter, just melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cup all-purpose flour
- ½ tsp baking powder
- 1 ¾ tsp salt
- ¾ cup semi-sweet chocolate chips
- Preheat oven to 350F. Prepare two sheet pans with non-stick mats or parchment paper.
- Stir together flour, baking powder and salt. Set aside.
- Melt butter for no more than 45 seconds. You should have to stir it to get it completely melted.
- Mix together butter and both sugars.
- Add egg and vanilla.
- Mix in flour mixture until just combined.
- Fold in chocolate chips by hand, reserving about two tablespoons.
- Scoop out tablespoon-sized balls of dough onto the prepared sheet pans. Flatten out balls of dough to about half their original height. Press reserved chocolate chips into the tops of the flattened cookies, filling in any sparse areas.
- Bake for 9-11 minutes.
- Cool on sheet pans for 5-7 minutes before moving to a cooling rack.
- Store in an air-tight container for up to three days.