Apparently last Thursday was national chocolate chip day, which gave me the perfect excuse to make a batch of chocolate chip cookies (as if you ever need an excuse to bake cookies…).
This recipe is from America’s Test Kitchen, and with a few modifications, these were the most perfect chocolate chip cookie ever. Seriously. Crispy on the outside, soft and chewy on the inside. The original recipe called for wayyyy too much chocolate, so I cut that back and used browned butter in place of butter melted in the microwave, I had the best cookie I’ve ever had. Ever.
This recipe was also super easy, came together quickly, and it didn’t call for hours of refrigerating the dough (which my previous go-to cookie did.) These were ready in no time and it took major self control not to eat the entire batch.
Perfect Chocolate Chip Cookies
(Recipe adapted from Cook’s Country | April/May 2014)
- 2 & 1/4 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 12 tablespoons of unsalted butter
- 1 packed cup of light brown sugar
- 1/2 cup of granulated sugar
- 1 egg & 1 egg yolk
- 2 teaspoons of vanilla
- 1 cup of chocolate chips (milk chocolate or semi sweet)
- Preheat oven to 325. Place oven rack in the middle. Line baking sheet with parchment paper or silicone baking sheets and set aside.
- In a large saucepan over medium high heat, melt the butter. Once the butter melts, stir it constantly until it begins to brown. Once it’s browned, remove from heat and pour into mixing bowl or the bowl of your stand mixer. (If you’ve never browned butter, check out this helpful post.) Let cool for about 5 minutes.
- Combine flour, salt & baking soda and set aside.
- Add your sugars to the butter and beat on medium speed for 2-3 minutes (the mixture will look grainy, but it comes together once you add the eggs). Add the egg, the egg yolk and the vanilla and beat until combined. Reduce speed to low and add the dry ingredients in three additions. Mix until just combined.
- Turn the mixer off and fold in the chocolate (or whatever add ins you want) by hand.
- I used a 1/4 cup measuring cup to portion out the dough (the cup wasn’t completely full). Roll each measure of dough into balls and place them 2″ apart on the baking sheets.
- Bake 15-20 minutes, until edges are set (the centers will still be soft.) Let cook on sheets for 10 minutes before moving to cooling racks or serving.