These yummy cookies come out flawlessly every single time you make them. The best part? This recipe uses the baking staples you have in your pantry, and you don’t need to chill the dough. It’s all about simple deliciousness here.
Picture this: a straightforward, incredibly scrumptious chocolate chip cookie that’s doughy and perfectly baked, and delightfully crispy and chewy at the same time.
One of the keys to a tender chocolate chip cookie is the choice of sugar. Sugar is hygroscopic, which attracts and absorbs moisture from the surrounding environment. I have used a combination of both white and brown sugar. Brown sugar is more hygroscopic than white sugar primarily due to its higher molasses content, making it an essential component of the best chocolate chip cookie. Trust me, you’re in for a treat!
Makes 1 dozen cookies.
INGREDIENTS:
½ cup butter, melted
½ cup white sugar
¼ cup packed light brown sugar
1 Tbsp vanilla
1 egg
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup semi-sweet chocolate chips
½ cup 75% dark chocolate chunks (I smash up a chocolate bar)
DIRECTIONS:
- Preheat the oven to 350°F.
- Microwave the butter for about 30-40 seconds to just barely melt it. (It shouldn’t be hot.)
- Using a stand mixer or electric beaters, beat the butter with the sugars until creamy.
- Add the vanilla and the egg; beat on low speed until just incorporated, about 10 seconds. (Extended beating of the egg will make the cookies tough)
- Add the flour, baking soda, and salt. Mix until crumbles form. Add the chocolate chips and incorporate either with your paddle whisk if using a stand mixer or use your hands if using electric beaters.
- Scoop the dough into 12 large balls and place on a parchment-lined cookie sheet. Refrigerate the cookies for 1-2 hours.
- Bake for 10-12 minutes until the cookies look puffy and dry and just barely golden. Do not overbake! You will know the cookies are done when the bottom of the cookies is just becoming golden across the entire surface and the top is gently puffed and pale.
- It is a must to cool the cookies on the tray for 30 minutes. These should stay soft for many days if kept in an airtight container. I also like to freeze them.
Did You Know? Cocoa butter percentages in chocolate indicate the proportion of cocoa butter in the overall
composition of the chocolate. Higher percentages generally correspond to higher-quality chocolate with richer flavours and smoother textures. For example, a chocolate bar labelled as “70% cocoa” means that 70% of the chocolate bar’s weight is derived from cocoa products, including cocoa butter and cocoa solids. The remaining 30% may include sugar, milk solids (if it’s milk chocolate), and other ingredients.
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Chef ILona Daniel is Harrowsmith's Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.
