Chocolate chip cookies are a classic. I don’t think I’ve ever turned down a chocolate chip cookie. There are a ton of recipes out there but I like this one the best. It results in a crunchy cookie on the outside and a chewy gooey cookie on the inside. This is how chocolate chip cookies should be. These are more on the dense side. Jacque Torres has an excellent recipe. I find that his is a bit more flavorful but not as crunchy and gooey. I found this recipe on all recipes and made some adjustments.
Chocolate Chip Cookies
2 sticks softened butter (1 cup)
1 cup white sugar
1 cup dark brown sugar
2 tsp vanilla extract (Madagascar Bourbon)
3 cups all purpose flour
1 tsp baking soda
2 tsp warm water
1 tsp salt
1 regular size bag of chocolate chips (I use Ghirardelli or Guittard)
Preheat oven to 350 degrees. Line two baking sheets with silpat mats or parchment paper. Using a stand or hand mixer, cream together butter and the two sugars until smooth. Add eggs one at a time and mix to combine. Add salt and vanilla extract and mix again. Dissolve baking soda in water and add to batter. Add 3 cups of flour one cup at a time. Be careful with this step or the flour with fly everywhere. Add bag of good quality chocolate chips and mix just until combined. Use a ice cream scoop an drop the dough onto the baking sheets. Bake for 10-15 minutes depending on your oven. The edges should be brown and the top slightly brown. Let cool for 5 minutes before serving.
These hold up pretty well for shipping. I can’t say the same for storing in a cookie jar. I’ve never let them last for more a few days. They really are the best chocolate chip cookies I’ve had. They’re best fresh out of the oven. xoxo, J.