I have a confession to make. Are you ready? For years, I’ve been a store bought cookie dough person. Don’t gasp all at once, y’all. It wasn’t until I got married that I really tried to improve my cooking (and baking) skills. Baking has never been my strong suit, and I’ve always been afraid to bake things on my own. This recipe is relatively simple though, and yields the perfect chocolate chip cookie. They are incredible fresh out of the oven and the next day. They are crispy around the edges, but soft and just a little gooey inside. They really are the perfect chocolate chip cookie!
We are such a cookie family. I try to make some of these once a week, so that we have something sweet to eat every now and then. I’ve always been more of a salty snacker, but even I can’t resist a good cookie.
It’s been so long since I found and memorized this recipe, that I can’t be sure where it came from. I’m 100% sure that it’s from Pinterest, so if you know who this recipe belongs to, please let me know so that I can give them proper credit. While I have made a few adjustments to it, I didn’t stray too far from the original.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup room temperature unsalted butter
1/2 cup firmly packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups semisweet chocolate chips –this seems like a lot, I know, just trust me on this
- Preheat the oven to 350°F
- Line 2 baking sheets with parchment paper or spray with non-stick spray.
- In a medium sized bowl: sift the flour, baking soda, and salt together.
- In another large bowl: beat together the butter, and sugars for about 2 minutes until the mixture is smooth.
- Add the egg and vanilla to the sugar mixture and mix.
- Gradually add the flour mixture to the sugar mixture and mix in until just incorporated. Do not keep mixing – do not over mix.
- Add chocolate chips and stir with a wooden spoon, again no over-mixing, just until incorporated.
- Chill dough! – don’t forget this step, warm dough will yield a different textured cookie
- Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets (6 to 8 per pan) depending on size you are making.
- Bake the cookies, 1 sheet at a time- this is also crucial, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
Small cookies bake 8-10 minutes
Large cookies bake 11-14 minutes
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
Makes 15 – 30 cookies depending on size
Go ahead and grab an ice cold glass of milk to dunk these perfect chocolate chip cookies in, you won’t regret it!