Is there anything more satisfying than a classic chocolate chip cookie? That was a rhetorical question but let me answer that for you: no. However the great chocolate chip cookie debate lies in the texture of said cookie… chewy or crispy? Again, I will answer this question: chewy. Chewy all the way. The perfect chocolate chip cookie is a warm, soft, melt-in-your-mouth, chewy cookie. I will go out on a limb and make a bold statement. I have perfected the recipe for the chocolate chip cookie. I am a humble servant of God enjoying the pleasures of life but I dare not keep this to myself. If you find the answer to life’s eternal questions, wouldn’t you want to share it? As Uncle Ben once said, “With great power comes great responsibility”. Use this recipe wisely… it’s powerful.
Rachel’s Perfect Chocolate Chip Cookie
-yields 12 cookies, 12 cookies per serving-
(I mean not really… but you probably will want to eat all of them, they are that good)
- baking sheet
- parchment paper
- KitchenAid mixer with paddle attachment
- ice-cream scooper
- measuring utensils: 1 cup, 1/2 cup, 1/4 cup, 1/2 teaspoon, 1/4 teaspoon
- 8 tablespoons of melted room temperature butter (AKA: melt butter, let cool… basically you just don’t want hot butter)
- 1/2 cup white sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips (personal preference to ghiradelli but nestle tollhouse works well)
Directions: (These are exact step-by-step directions that I take to insure the perfect chocolate chip cookie)
- Melt butter in microwave for 30-40 seconds. Place the melted butter in the fridge for a quicker cool down time. I aim for butter that’s slightly warmer than room temperature.
- Preheat oven to 350°F.
- Line baking sheet with parchment paper.
- Pour the butter into the standing mixer with the sugars. Beat until creamy.
- Add the vanilla and egg. Beat on low-med speed for NO LONGER THAN 15 SECONDS. (10-15 seconds is ideal).
- If you use a KitchenAid, your bowl should come off the stand. We don’t need the standing mixer anymore so I put the bowl to the side and place the sifter on top.
- Sift flour, baking soda, and salt into the mixture.
- GENTLY fold with a spatula. This step is super important! Be careful not to overmix! We basically “aerated” the flour by sifting, so overmixing would cause the gluten in the flour to toughen up, creating denser cookies (we don’t want that).
- Add chocolate chips and mix until evenly distributed.
- Optional step: to create a “richer” flavor, place the cookie dough in the fridge for half an hour. Highly recommend if you have the time! You can even chill the dough overnight. Basically the longer the dough chills and rests, the deeper the flavors will be. Science is fun!
- Take the ice-cream scooper and fill it 3/4 full. The method here is important. We want chewy cookies, so don’t pack in the dough to fill the mold of the scooper. We’re basically doing this for a consistent size and shape across all of the cookies.
- Place baking sheet on center rack in oven for EXACTLY 10 MINUTES.
- TAKE THEM OUT AT TEN MINUTES. EVEN IF THEY DON’T LOOK DONE, TAKE! THEM! OUT! They will finish cooking and flatten out on the baking sheet. This is another important step in order to get the chewy cookie.
- Leave them on the baking sheet for 10 more minutes. Cool the rest of the way on a wire rack.
- For maximum satisfaction, consume while warm. These cookies do stay chewy when they are completely cooled, too. That’s a plus.