I’m over the moon excited to report, that I have officially mastered the perfect chocolate chip cookie!! I’m so stoked about this because, for the longest time mine were coming out sort of thin and crunchy. My husband always said they were great but to me they just didn’t scream “THE chocolate chip cookie”. I tried a few different things this time after reading a guide on Pinterest to making the perfect batch, and I am very happy with the results! Read on to see how I took these cookies one step further 😉
– 2 1/4 cups all-purpose flour
– 1/2 tsp. baking powder
– 1/2 tsp. baking soda
– 1 tsp. salt
– 1 cup (2 sticks) butter, softened (very important step, make sure it’s softened at room temperature, it won’t work if you try and melt it in the microwave)
– 1 cup packed brown sugar
– 1/2 cup granulated sugar
– 1 tsp. vanilla extract
– 2 large eggs
– 2 cups (1 package) semi-sweet chocolate chips
Combine flour, salt, baking powder, and baking soda in a small bowl. In the bowl of your stand mixer, beat the softened butter, and brown and granulated sugars together until creamy. Add in the vanilla. Add in eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. At this point, cover and chill your dough for about 12-24 hours. I know this will take some pre-planning, but trust me, it’ll be worth it!
After your dough has chilled for the required time, preheat your oven to 375F. Using a spoon or cookie scoop, scoop out uniform size balls. If your dough is still cold, just roll the dough ball in your hands a few times to soften it up. Place dough balls on your untreated cookie sheets, making sure not to overcrowd them.
Bake the cookie sheets separately for 9-11 minutes. You want to watch for your edges to just get brown and then pull them out. They’ll become darker once they’re out and cooling on wire racks. Cool on baking sheets for two minutes and then transfer them to the wire racks to cool the rest of the way.
These cookies were soft, thick, and chewy with a pronounced butter flavor. Crisp on the edges, but soft on the inside, the ultimate chocolate chip cookie! I took them a step further and put a fun spin on them by making them into ice cream sandwiches 🙂 A neat trick to that, is just to take the pint size ice cream containers and slice them all the way through with a sharp knife. You’ll end up with perfect “slices” of ice cream to put between your cookies! 🙂 Such a fun take on the traditional ice cream sandwich!
My tips to the perfect cookie are as follows: chill the dough at least 12 hours, use SOFTENED butter, do a slight bit more of brown sugar than granulated sugar, and do half baking powder, half baking soda. Now, get to cookie baking! 🙂
My official taste tester 😉
One excited dinner guest!