It’s chocolate chip cookie week! King Arthur Flour sent me an e-mail saying it’s a National week to be celebrated. Who am I to argue? In kicking off this national week of celebration, I’m also kicking off a series of posts that I’m calling “the classics”. These are the recipes that your grandma uses. The ones you just don’t mess with. These are the basics of cooking and the ones we return to over and over. The cream of the crop. The tip of the top. These are everyday just the way they should stay – without alterations or invention. These are the recipes that you remember from your youth.
These are complete and utter chocolate chip cookie perfection. Isn’t that quite a bold statement?! But I promise that it’s true. There’s a reason chocolate chip cookies are an American classic. Cookies like these are childhood memories. They become entrenched. And I don’t understand why people diet and give up stuff this good. I’ll take the muffin top and my chocolate, thank you very much. I’ve made this recipe so many times that I don’t even think I’ve ever written it down. The slightest twinge of crisp on the outside with a soft, under baked center. Melty flecks of chocolate throughout. Just the right amount of vanilla. This is the cookie that you’ll find in my cookie jar more than any other.
classic chocolate chip cookies
This one is my own creation, with influence from a few over the years, including Betty Crocker & Baked.
1 cup (2 sticks) butter
1 cup sugar
1 cup dark brown sugar
2 ½ cups flour
1 tsp baking soda
1 tsp salt
1½ tsp vanilla extract
1 cup semisweet mini chocolate chips
Preheat the oven to 375°F.
Cream together butter and sugars, on high speed until light and fluffy. Add in eggs and vanilla extract, just until incorporated. Mix in flour, soda, and salt.
Using a cookie scoop, place dough onto a Silpat or parchment paper on a cookie sheet.
Bake one (or two cookies) as a test run. If they spread too much, add a little more flour. The key to a perfect chocolate chip cookie (or really any cookie) is not to over bake. Once you see the top slightly brown, you take that cookie sheet right out of the oven. You want those little suckers to be perfection on the inside. Different ovens bake differently, especially with cookies. Heck, batch to batch can vary on time. But anyway in the neighborhood of 7-12 minutes is pretty typical.