I heard of a woman on the internet who tried fifty different chocolate chip cookie recipes to find the best one. I can't even imagine the magnitude of such an undertaking.
Of course I had to try the recipe! (although I've lost track of where the website was now)
No pictures this time because I made them at my mom's house and only brought a couple home. And they didn't last long!
These cookies are soft and chewy on the top and light and crispy on the bottom. They are absolutely perfect. The measurements are a bit strange (who uses eighths of a cup???) but just go with it :)
One change I made to the recipe: I missed the part about melting the butter so I ended up beating it until fluffy instead. I'm not sure how that would afect the end result.
Recipe: Chocolate Chip Cookies
Makes about three dozen.
- 2 1/8 cups bleached all-purpose flour (about 10 1/2 ounces)
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
- 1 cup brown sugar (light or dark), 7 ounces
- 1/2 cup granulated sugar (3 1/2 ounces)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 - 2 cups chocolate chips or chunks (semi or bittersweet)
Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.
Drop by spoonfuls onto ungreased cookie sheets, leaving about 2" between cookies.
Bake, reversing cookie sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 10 to 12 minutes. (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.