So, I was just making some good ol' chocolate chip cookies the other night... and I realized that I had never shared this recipe! I can't believe it, I'm kind of embarrassed. I have all sorts of trashed up cookies on this blog, and not a single mention of my most favorite chocolate chip cookies. Well, that's about to change! This recipe is straight from SmittenKitchen, and it has been my go-to for years, since before I even started this blog. It's perfect! I have tried other recipes, and every time I do, I kick myself and wish that I had just gone with the usual. If you like your chocolate chip cookies to be crispy at the edges and chewy-gooey in the center, this will definitely become your new favorite, too! I believe there is a time and place for cakeyness, and it's not in chocolate chip cookies {or brownies, for that matter}.
There are a few tricks in this recipe that make these cookies so good. First of all, there is more brown sugar in them than regular sugar, which makes them extra moist. Another secret is that it has a whole egg and a yolk, rather than just one or two whole eggs. The yolk adds richness without the added runnyness of the extra white. And, the most important part is that the dough chills before baking! This ensures that while the outside bakes, the inside stays gooey and soft. This is sheer cookie genius.
My Favorite Chocolate Chip Cookies
Recipe from Smitten Kitchen
Yields: 2 and a half dozen cookies
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
In a medium bowl, whisk together the flour, salt, and baking soda. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter and sugars, and beat until well-incorporated. Add in the egg, egg yolk, and vanilla extract, and beat until light and fluffy. Add in the dry ingredients, and mix until combined. Stir in the chocolate chips, and place dough in the fridge for 30 or more minutes.
Preheat the oven to 325F {use convection if you have it}. Scoop tablespoonfuls of dough onto baking sheets lined with parchment or silicone sheets, placing 12 per pan. Bake 10-12 minutes, until light golden and almost set. They will solidify as they cool off! Let cool slightly on pans, then transfer onto a wire rack to finish cooling. Enjoy!
This recipe was featured at Esskunst's Cake Friday Blog Hop!
Marissa says
Do you recommend putting the cookie dough in the fridge before or after it has been scooped onto the cookie sheet?
[email protected] says
Hi Marissa! I've always refrigerated the dough before scooping it out on the cookie sheets, but I'm sure either way would work. The key here is to chill the dough enough so that the inside stays a bit soft and chewy while the outside bakes!