Skip to content

Latest commit

 

History

History
54 lines (37 loc) · 3.46 KB

best-chocolate-chip-cookies.md

File metadata and controls

54 lines (37 loc) · 3.46 KB

The Best Chocolate Chip Cookie Recipe Ever

Source: Joy Food Sunshine: The Best Chocolate Chip Cookie Recipe Ever

This is the best chocolate chip cookie recipe ever. No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

How to make easy cookies from scratch

Like I said, these cookies are crazy easy, however here are a few notes.

  1. Soften butter. If you are planning on making these, take the butter out of the fridge first thing in the morning so it’s ready to go when you need it.

  2. Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup). There has been some controversy on how to measure flour. I personally use the scoop and shake method and always have (gasp)! It’s easier and I have never had that method fail me. Many of you say that the only way to measure flour is to scoop it into the measuring cup and level with a knife. I say, measure it the way you always do. Just make sure that the dough matches the consistency of the dough in the photos in this post.

  3. Use LOTS of chocolate chips. Do I really need to explain this?!

  4. DO NOT over-bake these chocolate chip cookies! I explain this more below, but these chocolate chip cookies will not look done when you pull them out of the oven, and that is GOOD.

How do you make gooey chocolate chip cookies?

The trick to making this best chocolate chip cookie recipe gooey is to not over-bake them. At the end of the baking time, these chocolate chip cookies won’t look done but they are.

These chocolate chip cookies will look a little doughy when you remove them from the oven, and thats good. They will set up as they sit on the cookie sheet for a few minutes.

Ingredients

  • 1 cup salted butter softened
  • 1 cup white (granulated) sugar
  • 1 cup light brown sugar packed
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp sea salt
  • 2 cups chocolate chips (or chunks, or chopped chocolate)

Notes

  • When you remove the cookies from the oven they will still look doughy. THIS is the secret that makes these cookies so absolutely amazing! Please, I beg you, do NOT overbake!
  • Butter. If you use unsalted butter, increase the salt to 1 1/2 tsp total.
  • Some people have said they think the cookies are too salty. Please be sure to use natural Sea Salt (not iodized table salt). If you are concerned about saltiness start with 1/2 tsp salt and adjust to your tastes.

Instructions

  1. Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
  2. In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
  3. Cream together butter and sugars until combined.
  4. Beat in eggs and vanilla until fluffy.
  5. Mix in the dry ingredients until combined.
  6. Add 12 oz package of chocolate chips and mix well.
  7. Roll 2-3 tbs (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).
  8. Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.
  9. Let them sit on the baking pan for 2 minutes before removing to cooling rack.