Chocolate chip cookies are and have always been an important part of my life. They were considered a basic food group for me growing up, and I still rank them in my top 5 favorite desserts of all time.
When I was about 12, I decided that I wanted to learn how to make these special cookies. Unfortunately, my mother didn’t cook very much and my grannies were prioritized cakes and pies over simple cookies. So, here I was with an extremely strong craving for warm, homemade chocolate chip cookies and completely out of luck. So, I did what I always did in these circumstances, try and work it out on my own. I found an old dusty Betty Crocker cookbook in my mother’s collection and voila- there was what I thought “the” recipe for chocolate chip cookies. Little did I know at that point, chocolate chip cookies can vary immensely depending on sugars, amount of butter, flour ratios, etc. I thought I had found the only homemade recipe and was determined to follow it.
Wilton Cooking Spatula
When baking cookies it is critical to use a good cookie sheet and a spatula designed to make lifting the cookies from the sheet a breeze. That is why I recommend the Wilton Cookie Spatula. The Angled blade on this cookie spatula helps move cookies or brownies with ease. Stainless steel blade.
Luckily, we had all of the basic ingredients minus chocolate chips, and I was able to get my papa to bring some up to my house pretty quickly. About this time, Mama was getting home from work and questioned me on why the kitchen was all messed up with flour and bowls. I simply shared that I was cooking chocolate chip cookies and the first batch was about to come out of the oven. Now she loved a good chocolate chip cookie as much as anyone, so that peaked her interest. She took a seat at the kitchen island and we both anxiously awaited the arrival of the first batch.
I opened the door to the oven after exactly 10 minutes of baking and pulled out the cookie sheet. They didn’t look how I thought they would. I had obviously put too much butter because they were as flat as a saltine and the only thing holding them together were the big chocolate chips that had melted. I said, “Well, these didn’t come out right.” By this time, Mama was already reaching for one and taking a bite. “I don’t know, I think I like them better than the usual ones” she said. I knew they were really pitiful, but she actually seemed to enjoy them. I added some additional flour to what was left of my dough and tried again. The second batch was much better, but still in my mind, not quite right.
And that was where the quest began to create the most perfect, delicious chocolate chip cookie recipe. Over the years, there have been many renditions of this elusive recipe. I tend to like a cookie that is not too thick and cake-like, but also not paper thin either. The middle has to be soft and gooey while the outer edges need to make a little “crunch” sound when you bite into it. Let me tell you, this is no easy task to create! When I had kid’s of my own, we did our own taste test and this recipe received the award in our home for the best chocolate chip cookie ever.
3 Important Notes:
1) Good news! This dough does NOT have to be chilled before using! Who wants to wait another hour before baking, right?
2) When using the 2-inch scooper, lightly coat with non-stick spray before using to make sure the dough doesn’t stick to the sides.
3) Cookies can be stored in an airtight container for up to 7 days.
Kid’s Favorite Chocolate Chip Cookie
- 8 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons pure vanilla extract
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups flour
- 1/4 cup mini-chocolate chips
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup dark chocolate chips
- Preheat oven to 350 degrees. Line baking sheet with parchment paper or use baking stone.
- Melt butter in microwave. I put mine on the “melt butter” setting and it will be not all fully melted, but close enough.
- Using an electric mixer add granulated and light brown sugars to the butter. Mix until combined (about 1 minute). Add egg and vanilla and mix for a few seconds more.
- Add salt, baking soda, and flour. Mix on low speed until combined. You will know when your dough is ready because it will pull slightly away from the sides.
- Fold in mini, semi-sweet, and dark chocolate chips into the dough. Do not use the electric mixer for this because it will tear up your chips. You want to be able to see the 3 different sizes.
- With 2-inch scooper, add the dough to the cookie sheet or baking stone. Cookies should be about 2 inches apart from one another. Press down slightly with fingers to flatten.
- Bake for 13-15 minutes. Cookies are done when they are still puffy in the center and have a little gold coloring on the edges.
- Allow to cool on baking sheet or stone for 10 minutes before transferring to cooling racks or mouths. Enjoy!