Welcome back to Cookie Monday! Enjoy this week’s installment:
In the past few years, the food world has seen a lot of debate over what constitutes the perfect chocolate chip cookie. Restaurant chefs and home bakers alike have used overnight rests, browned butter, bread flour, and super high oven temperatures in attempts to create the perfectly chewy cookie that’s full of buttery flavor and pockets of molted chocolate.
Yet through this whole period of manic recipe testing, I’ve been whipping up batches of my favorite chocolate chip cookies that are everything a chocolate chip cookie should be. A generous amount of butter and a minimal amount of egg keeps these cookies rich and chewy, and a relatively large amount of baking soda allows the cookies to rise in the oven but fall when cooling to allow the centers of the cookies to sort of rumple inwards and create a slightly under baked center—something that we all know if the best part of a chocolate chip cookie.
I’ve made this recipe so many times that I know the exact second to pull the cookie sheets out of the oven so that the undersides of the cookies are an even shade of golden brown with a hint of crispiness on the edges. Vanilla and good quality chocolate chips keep the flavors in the range of what’s acceptable for chocolate chip cookies; brown butter, spices, and special extracts have their place, but not in chocolate chip cookies. Chocolate chip cookies have never been better tasting or easier to make.
Chocolate Chip Cookies
Makes about 64 cookies
16 tablespoons (2 sticks) salted butter softened
¾ cup brown sugar
¾ cup granulated sugar
1 teaspoon vanilla
2 ½ cups all-purpose flour
2 teaspoons baking soda
12 oz. semi-sweet chocolate chips
- Preheat the oven to 350F and line two baking sheets with parchment paper. If your oven has a convection setting, preheat your oven to 325F on the convection setting.
- In the bowl of a standing mixer fitted with the paddle attachment, beat together the butter, brown sugar, granulated sugar, egg, and vanilla until light and fluffy, 2-3 minutes. Scrape down the bowl, then add the flour and baking soda and mix on low speed until just combined. Add the chocolate chips and mix on low speed until evenly distributed in the dough.
- Roll 1 tablespoon sized portions of the dough into smooth balls, then place 1 ½ inches apart on the prepared baking sheets. Bake in the preheated oven for 8-9 minutes until golden brown. Take care not to over bake. If you are using the convection setting, the cookies will bake much faster—I find that 6 minutes 30 seconds is the perfect baking time for them on the convection setting.
- Let the baked cookies cool on the baking sheets for 2-3 minutes, then transfer to a wire rack to cool completely.