The Perfect Chocolate Chip Cookie

I have searched long and hard for the perfect chocolate chip cookie recipe, and I think I’ve found it.  I made some for three friends, and asked them how the cookies can be improved, and they came up with nothing, noting that it was the perfect chocolate chip cookie.  These are chewy and soft on the inside, and gently crisp on the outside.  The addition of the brown sugar and its molasses content aids the cookies in having that gooey soft texture in the middle.  These are amazing, and how chocolate chip cookies should always taste.

1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup dark brown sugar
1 extra large egg, lightly beaten
1 tbsp vanilla extract
1.5 cups all purpose flour
1/2 tsp baking soda
1 tsp hot water
1/4 tsp sea salt
1 cup chocolate chips (I like the mini ones.  It’s a nice texture)

You can make this by hand with a good old wooden spoon and a big bowl, but since I have one and it’s less work for me, I used a stand mixer.  Preheat your oven to 350 degrees F.

In a stand mixer fitted with the paddle attachment, cream the butter on medium low speed to spread it around.  With the mixer running, slowly pour in the white sugar, then add the brown.  Turn the mixer to medium and beat until smooth (you are beating air into the mixture, and the abrasive sugars create tiny but important air bubbles in the butter).   With the mixer still running, add the egg, then the vanilla.

Turn the mixer off momentarily, and dissolve the baking soda in the hot water.  Add the baking soda to the mixture, then add the salt, and mix on medium low until incorporated.  Start adding the flour little by little, and when the flour has almost disappeared, add in your chocolate chips.  Avoid overmixing by stopping just when the flour disappears.

Use a disher (I used a #40 1.5 tbsp…or use two spoons) to portion out little balls of cookie dough onto a baking sheet.

If you like thicker cookies, leave them as they are.  If you like flat cookies, wet the bottom of a glass and flatten them.  Bake for 12-15 minutes for the flattened cookies, and 15-18 minutes for the unflattened, depending on whether you like your cookies soft and gooey or a bit more crisp.  Eat them when they come out of the oven with a cold glass of milk.  That’s when they are best!  Yields 2 dozen cookies.

Recipe adapted from Dora‘s Best Chocolate Chip Cookies Recipe.

This entry was posted in Cookies, Dessert and tagged , , , . Bookmark the permalink.

2 Responses to The Perfect Chocolate Chip Cookie

  1. Jenn says:

    If I wanted to add peanut butter to this do you think I’d have to change any of the ingredient amounts??

Enlighten us all with your food thoughts and wisdom =)

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s