Ultimate Chocolate Chip Cookie
I know everyone loves chocolate chip cookies [and I mean everyone because you aren't human if you don't like chocolate chip cookies] but I am an ultimate fan. They're basically the only cookie I'll eat besides Christmas sugar cookies with icing. Okay, sometimes I'll give in to Oatmeal-Chocolate Chip but that's twisting my arm.
This is shameful for someone who loves chocolate chip cookies as much as I do to admit, but, for years I have always just made the cookie recipe on the back of the Toll House chocolate chip bag. This is the same recipe my mom made for us growing up, however, recently, I became disheartened with it. The cookies were just too flat, too crunchy, no fun. I was looking to make my cookies a little more fluffy, a little more cake-y, and a lot more yummy. So I started researching.
I'm no professional baker so I had to figure out the science behind why some cookies are flat and crunchy and some are fluffy and sort of soft on the inside but crunchy on the outside. It turns out it's mostly all in the amount of butter, sugar and baking soda. It's all very scientific and the explanation involves things like acids, air bubbles, and scientific reactions, none of which I understood. But, lucky for us, Martha Stewart, the Queen herself, does understand all of this baking magic because that's where I found the perfect recipe. Peep below for the ultimate fluffy, soft, chewy, crunchy chocolate chip cookie you've ever eaten.
2 and 1/4 cups all purpose flour 1/2 tsp baking soda 1 tsp coarse salt 2 tsp pure vanilla extract 2 eggs, room temp (<- v important) 2 cups chocolate chips (plus some if you're feeling cray) 1 and 3/4 sticks of unsalted butter, softened 3/4 cup granulated sugar 1/4 cup brown sugar
1. Preheat oven to 350° 2. In a separate bowl, mix flour and baking soda 3. In another bowl, beat butter and sugars until fluffy 4. Beat in salt, vanilla, and eggs until well combined 5. Mix in flour mixture until just combined 6. Stir in chocolate chips 7. Place tablespoon size balls of dough even spaced on baking sheet 8. Bake for 8 to 12 minutes, until cookies are golden brown on edges 9. Let cool and transfer to wire rack to complete cooling