Bake Up a Batch of the Most Amazing Chocolate Chip Cookies EverBrooke McLay
This is it, folks. This is the recipe to end all recipe hunting. With the slightest crunch on the outside, soft and gooey in the center, every bite filled with the just-right ratio cookie and chocolate. THESE are the chocolate chip cookies you dream of making. They don’t run flat. They don’t cook up into floury heaps. Nay, they just cook up perfectly. And gorgeously. And deliciously. And you will never, never, never need to open another recipe book or search for another chocolate chip recipe again. Because. O.M.G. These cookies are the best chocolate chip cookies ever. Ev.er.
THE Only Chocolate Chip Cookie Recipe You’ll Ever Need
There are three secrets to making this recipe the best batch of chocolate chip cookies to ever come out of your kitchen. The first is creaming the butter, sugar, and eggs. Grab yourself an electric mixer and whip the sweet-and-holy-tarnation out of those ingredients. Don’t stop beating until they are white and fluffy. Number two is to chop a full pound of high-quality semi-sweet chocolate chips in your blender. You want them finely chopped, almost a powder (but not quite!) and don’t you dare think of scrimping on that pound of chocolate. ONE.POUND. The End. Finally, for truly outrageous cookies (shout out to Jem and the Holograms), be sure you give your cookie dough ample chilling time in the fridge. Overnight is nice, but an hour or two of refrigerating that dough (with the cookie dough well covered!) is vital to your success. With those three secrets tucked into your belt, you are now ready to join the ranks of Valley Girls everywhere, declaring that these “are, like, totally, the best chocolate chips cookies eva.” O.M.G.
1/2 lb. butter, ever so slightly softened
3/4 c. sugar
1 1/2 c. brown sugar
1 1/2 c. flour
1 1/2 c. whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 Tablespoon pure vanilla
1 lb. high quality chocolate chips, chopped well in a blender
In a large bowl, cream together butter, sugars, and eggs until very light and fluffy. Add flours, salt, soda, baking powder and vanilla, and beat just until well-incorporated. Fold in finely chopped chocolate chips. Refrigerate for 2-24 hours before baking. Roll into tablespoon-sized balls. Bake in an oven preheated to 350 degrees for 8-10 minutes, or until the edges of the cookies are just.barely beginning to brown. Remove from oven and cool slightly before dunking in cold milk.