Oh the classic chocolate chip cookie. What is it about this basic treat that brings so many good feelings to the heart? You must know what I am talking about. It’s that magical feeling that happens in our minds when we take a bite into that gooey, fresh-out-of-the-oven, amazingly delicious cookie. Doesn’t it just bring you to a happy place where everything in the world seems right?
I have spent many years trying to find a chocolate chip cookie recipe I love. There are so many variations to choose from! Flat and dense. Thick and fluffy. Crispy and chewy. There may be as many different versions as there are ways to eat an oreo. Well if you are looking for that ‘crispy on outside, chewy on the inside’ version, I’ve got you covered. This recipe is adapted from the cookbook Sweet Cream and Sugar Cones. Yes it is an ice cream cook book. Because if a cookie alone isn’t enough to satisfy you, why not add a scoop of home-made earl grey soft serve on top? Fortunately for me, I have a talented cousin who just so happens to love making me ice-cream from scratch. Yes I know. I am blessed with the best. This recipes includes tips and tricks to get the right texture and taste you look for in a classic chocolate chip cookie. Make sure the butter and eggs are at room temperature. Don’t over beat the batter. Chill the dough overnight to enhance the flavour. Let the cookie continue to bake on pan for a couple min after taking it out if oven so the bottom gets crispy. Let cool on rack to achieve perfect outside texture. All these tips should help you master the art of cookie making, just in time for your holiday cookie exchange parties 😉
Makes about 4 dozen cookies
2 1/2 cups all purpose flour
1 tsp kosher salt
1 tsp baking soda
1 cup unsalted butter, room temperature
1 cup of dark brown sugar
1/4 cup of white sugar
2 large eggs, room temperature
3/4 teas pure vanilla extract
Half a bag of good quality milk chocolate chip cookies
1. In a bowl, whisk flour, salt, baking soda
2. In a stand mixer bowl with paddle attachment, combine butter and sugars. Mix on medium high speed for about 2 min, until lights and fluffy. While paddle still running, add eggs one at a time and vanilla. Lower speed, add in flour mixture 1/4 cup at a time just until dough comes together (20 seconds). Turn off mixer. Add chocolate and mix only a few times.
3. Cover bowl with plastic wrap and put in fridge for a min of 2 hours. I usually leave it over night.
4. Preheat oven to 350. Line baking sheets with parchment paper.
5. Place about 2tbsp of dough balls onto sheet. Bake for about 7 min, then rotate the sheets. Continue to bake for 6 min.
6. Remove from oven when golden brown and let sit on pan for 5 min. Then transfer to a cooling rack and let cool completely. Store in airtight container for up to 4 days.