Chocolate chip cookies are the perfect starting point for a dessert cookie platter. This picture is from my daughter's Snowflake Dinner Party! Chocolate Chip Cookies are your favorite, right? They are certainly my favorite cookie so I am always trying new recipes. I have perfected my recipe (I think) and I am sharing it here today. I love a very crunchy, chocolate-filled cookie. Here is my updated recipe - enjoy.
Claire's Ultimate Chocolate Chip Cookie
2 sticks unsalted butter (softened – must be at room temperature, not cold)
½ cup dark brown sugar (packed)
½ cup light brown sugar (packed)
¾ cup granulated sugar
2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips (I use Hershey’s)
1 cup bitter-sweet chocolate chips (I use 60% Ghiradelli)
Mix the flour, salt, and baking soda in a bowl with a fork – set aside.
Mix butter and sugars until smooth and creamy– scrape down the bowl. Add the eggs and vanilla mix in just until incorporated – scrape bowl again - do not over mix. Add flour mixture on low speed just until incorporated. Stir in the chocolate chips by hand. Refrigerate dough overnight or up to 3 days. This is important! The dough needs to rest in the refrigerator.
When ready to bake, preheat oven to 375 degrees.
Using medium scoop (about heaping tablespoon size) put 12 scoops per baking sheet. Bake for 8-10 minutes until golden brown.
|Time for the dough to "rest" in the refrigerator.|