Last week I posted a recipe for “classic brownies“. A recipe that to me represents the ultimate brownie recipe. Easy enough to make on a weeknight, and the perfect taste and texture. But what I didn’t mention in that post was that within the same month not only had I found my new favorite brownie recipe, but also my new favorite chocolate chip recipe. It was the holy grail of American desserts. And now I’m sharing with you part II.
For me, the perfect chocolate chip cookie is crisp at the edges, chewy throughout, studded with lots of chocolate chips or chunks, and gooey in the middle. This recipe hits all those marks. Plus, it’s easy to make. There’s no chilling of the dough, they can be eaten warm, they stay soft days after being made, the dough freezes wonderfully, they don’t burn easily, they don’t spread too much. Really, I could not sing higher praises for this recipe. You really just have to try it out to see for yourself. But if you do, be careful. You may go into cookie overdose.
Taste: Sweet, slightly butterscotch-y, and oh-so chocolate-y.
Texture: Perfect texture. Crisp at the edges, soft, chewy, and gooey inside.
Ease: Super easy!
Appearance: Just about perfect.
Pros: This will become your go-to crisp & chewy chocolate chip cookie. Plus, the dough freezes beautifully.
Cons: Dangerously addictive.
Would I make this again? Oh hell yes.
Classic Chocolate Chip Cookies
From All Recipes
Makes about 4 dozen cookies
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 2 cups semisweet chocolate chips
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer or using a hand-held electric mixer, cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water then add to batter along with salt. Mix in flour until incorporated. Fold in chocolate chips with a rubber spatula. Using a spring-loaded ice-cream scoop, drop even and large spoonfuls of dough onto a parchment-lined cookie sheet.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned