This Sunday, May 15th, is National Chocolate Chip Day! We may live in a crazy time and our country may have a stressful transition approaching, but at least we have a day to celebrate the almighty chocolate chip!
In college I made it my mission to acquire the absolute best chocolate chip cookie recipe. We required quite a few batches to survive senior year and the old Toll House standby just didn’t quite do it for me. I searched for years, trying and adapting multiple recipes, until I came across a front contender a few years back. And then I added my own spin and tweaks and came up with what I think is the perfect recipe.
Much like with anything else, it seems there are very differing opinions on what makes a perfect chocolate chip cookie. My husband likes them with butterscotch chips added, my brother-in-law prefers them in bars instead of cookie form, I like the basic, but with chocolate chunks instead of chips. Whatever your personal take is on the details, this is a pretty solid recipe that you can adapt to your whims (I’ve gotten good reviews using white chocolate and adding pretzels for a sweet and salty take). The cookies come out soft and fluffy, so if you’re a thin and crispy fan it may not be for you, but like I said, to each their own. If it sounds intriguing, or if you’re looking for an activity to mark the occasion, here’s my all time favorite chocolate chip cookie recipe.
3 ¾ cup all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 ½ cups unsalted butter
1 cup granulated sugar
1 cup packed brown sugar
1 Tablespoon vanilla
1 12oz bag semi-sweet chocolate chips
Preheat your oven to 350°F. In a medium bowl, toss the flour, baking soda, and salt together. In a larger bowl, mix the butter (which should be room temp, but I always forget and end up nuking it in the microwave for a few seconds), granulated sugar, brown sugar, vanilla and eggs together.
Side note: I always hand mix my cookie dough. I’m not sure why, I just feel like it gives it a little something extra. Also, I sloppily measure my vanilla over the bowl so a few extra drops of delight make it into the mix.
Once combined, gradually stir the flour mixture in. (If going the by-hand route this gets tough–it’s a thick dough–but hang in there, it’s worth it!).
Stir in the chocolate chips (or chunks or butterscotch or M&Ms or whatever your sweet tooth desires).
Using a medium cookie scoop (about 1 ½ -2 Tablespoons), drop cookie mounds onto your non-stick cookie sheets. Bake for 11 to 13 minutes or until light brown. I remove the cookie sheet when the tops still look slightly moist for the best soft-baked effect. Allow the cookies to cool for a minute on the sheet before transferring them to cooling racks.
Best served still warm with a glass of milk.