Ingredients
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1 cup Buttermelted
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1 1/4 cup Brown Sugar
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1/2 cup White Sugar
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2 Eggs
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2 tsp Vanilla Extract
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3 1/4 cup All Purpose Flour
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1 tsp Baking Powder
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1 tsp Baking Soda
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1 tsp Salt
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1 cup Milk Chocolate Chips
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1/2 Dark Chocolate Chunks
Directions
When it comes to the looking for the best chocolate chip cookie, everyone has an opinion. And, because there are so many variations the possibilities are endless when it comes to making this classic cookie.
Whether you like them thin and crisp or soft and chewy, the chocolate chip cookies takes the title as the most loved cookie in North America.
This recipe is the best chocolate chip cookie recipe you’ll ever need. Why? Because when they’re pulled out of the oven and cooled, they are slightly crisp on the outside and soft and chewy in the middle.
The crispy outer coating emphasizes the decadent toffee flavour from the brown sugar, while the chewy centres ties the delicious cookie dough with the chocolate bits that are soft and luscious. It’s basically the best of both worlds.
What makes this recipe special is the use of two types of chocolate: milk and dark. Of course you can use semi-sweet and dark as well. But please don’t skip out on this step. I find that using these two blends makes this cookie ultra decadent and the different textures (chip and chunk form) makes the chocolate melt in puddles in spots. Hello goodie goodness!
One thing is for certain, if you use good, quality ingredients in this recipe will turn out the best chocolate chip cookie recipe.
Steps
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1
Done
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Preheat oven to 350 -365˚ F. Prepare 2 baking pans with parchment paper. |
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2
Done
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Melt butter on low heat in a saucepan. Once melted immediately remove from heat. |
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3
Done
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Whisk melted butter, sugars together until mixed and gooey. Add eggs one at a time. Mixture will have a deep, caramel colour at this stage. Stir in vanilla. |
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4
Done
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Add dry ingredients and fold into mixture until just combined. When you can still see flour, add chocolate chips and chunks and mix to combine. Do not over mix. |
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5
Done
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Spoon 2 heaping tbsp of the batter on the cookie sheets about 1 inch apart. You should be able to fit 12 cookie dough balls. Bake for 10-15 minutes until edges are crisp. |
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6
Done
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Remove from oven and allow cookies to cool at least 25 minutes before you dig in. |
