Keith loves a classic chocolate chip cookie. I mean, who doesn't, right? I have seen many different interpretations, from thin and crispy to soft and chewy. Some are loaded with chocolate chips, some have just a sprinkling. Certain recipes use baking powder while others use baking soda. Some swear by chilling the dough before baking, while I prefer a quicker no-fuss approach. I am never one to turn down a cookie, however, and I wanted to find the perfect combination to feature on What Micky Eats...At Home. These are soft and chewy on the inside, but still firm to the touch with lots of chocolate chips and use the simplest steps - making Perfect Chocolate Chip Cookies.Perfect Chocolate Chip Cookies (Makes 18)
- 1 stick unsalted butter, softened (or 1 stick frozen, grated)
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ teasp pure vanilla extract
- 1½ cups all-purpose flour
- 1 teasp baking soda
- ½ teasp kosher salt
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees and line a cookie sheet with a Silpat liner or parchment paper.
- Cream butter and sugars in a stand mixer until light and fluffy, about 2 minutes.
- Add egg then vanilla, beating to combine.
- Add flour, baking soda, salt then chocolate chips, mixing until combined.
- With your hands, form small balls out of the dough and place evenly spaced out onto prepared cookie sheet.
- Bake for 10-12 minutes until baked through.
- Let cool for 2 minutes on baking sheet before transferring to cooling rack. They continue to bake from the heat of the sheet without being over-baked in the oven. Also, they will hold together better and be less likely to fall in the middle if you wait.
According to this guide, the cookies are perfectly done when they look domed, puffy, show a few signs of browning, a bit underdone but are not shiny on the top, and hold together during transfer. Use this base recipe for consistently perfect chocolate chip cookies each time. You can easily add in variations like walnuts, M&Ms, etc. Depending on your oven's temperature, you may need to slightly adjust the bake time. I left mine in for exactly 12 minutes and found them to come out perfectly golden brown. Usually, when I use a Silpat, the heat doesn't transfer through as quickly, so I don't have to be overly worried with burnt bottoms. The cookies were the perfect size, perfectly chewy and soft, perfectly chocolaty, and perfect with a glass of milk!
