We can all be be thankful to Ruth Graves Wakefield for the creation of the infamous chocolate chip cookie. An American classic if there ever was one! But if we’re being honest, can we admit that there is something missing from the recipe on the back of the yellow chocolate chip bag? A little too crunchy, a little too thin and absolutely lacking in the presentation department.
And so one summer I decided I had had enough of the dilapidated cookies that were coming out of my oven and I set out to create a recipe that would stand out at the neighborhood bake sale. After many trials of baking at different temperatures, using different amounts of ingredients and mixing for various amounts of time, I came up with my version of the perfect chocolate chip cookie.
Rich, buttery, chewy and worthy of your Instagram feed, this chocolate chip cookie will make you the most popular baker at the church bake sale. From my experience they are exactly what people are hoping for when they are looking for a treat and they never disappoint. They are my ultimate fallback recipe when I need to bake something quickly and they are my favorite recipe to share with a crowd!
- Preheat oven to 375•F.
- In a medium bowl, whisk together flour*, salt, and baking soda. Set aside.
- In a second, larger bowl, mix together sugars, butter**, and vanilla extract until creamy and well combined. The mixture will have paled in color when it’s mixed enough. You can do this using your hands at first, until the butter is easier to work with and then switch to using a wooden spoon, or use an electric mixer.
- Add the two eggs to the bowl with the wet ingredients and mix well. When you first start mixing in the eggs the oil from the eggs will remain separate, and you must keep stirring until you have a smooth batter.
- Add in the dry mixture to the wet mixture and stir until just combined. It’s important in this step not to over-mix the dough. Streaks of flour are okay! Finally, stir in the chocolate chips, again being careful not to over-mix! The dough should seem a little dry. If it is too wet, add flour in ¼ cup increments until desired consistency is reached.
- Drop dollops of dough onto a baking sheet that has been greased or lined with parchment paper or a baking mat. I prefer huge cookies, so I scoop almost two inch drop. Feel free to make them larger or smaller!
- Plop the sheet of cookies right in the middle of the oven! If you need to bake two sheets at a time, rotate them from top to bottom, bottom to top halfway through the cooking time for more uniform baking. The cookies will take between 13-15 minutes to bake if they are large like mine, or 9-13 minutes if you’re making them smaller. You should remove them when the edges of the cookies start to turn pale golden brown. The rest of the cookie may look too pale and slightly under-baked, but they continue baking on the sheet once you remove them from the oven so this is the perfect time to take them out.
- Let them sit and finish baking for 10 minutes on the cookie sheet. Then, you can eat the cookies right off the sheet, deliciously hot, melty and gooey. Or, if you need to bring the cookies somewhere, transfer them to a wire cooling rack. After another 10 minutes they will be cool enough to transfer to a container or pile onto a plate without them melting together. That’s it! Enjoy the cookies and the complements!
* When measuring the flour for this recipe, measure dense cups of flour, where it hasn’t been stirred up too much. Otherwise you won’t be using enough flour and the cookies will turn out too thin.
** The butter should still be cool to touch but able to be indented with a light squeeze. Think of play dough or Sculpy clay. If you’re taking your butter from the refrigerator, stand the two sticks up vertically and microwave for 10 seconds. Then flip them over and microwave for another 5-7 seconds.