Quarantine lead me to start baking again. It was only a matter of time before I tried to perfect my chocolate chip cookie recipe. I am historically a break-and-baker, but receiving a Kitchen Aid for Christmas gave me a change of heart. I started my recipe test with a loose version of Tasty’s Chewy Chocolate Chip Cookie. I made 8 versions with small adjustments each time to get the perfect mix you see here.
For me, the perfect chocolate chip cookie has semi sweet chocolate in chips, not shavings, chunks, or chopped. In this specific version, I used mini chips, but full sized are fine! The perfect cookie has a crunchy exterior, is relatively flat, and is both fluffy and a bit chewy in the middle. This cookie lives up to all the hype. If you make them, give me a shout when all your cookie dreams have been fulfilled.
This recipe takes about 15 minutes to prepare and yields approximately 20 cookies.
What You’ll Need
- 1 stick of salted butter, room temperature
- ½ cup granulated sugar
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ cups all-purpose flour
- Your best judgment on chocolate chips (about 1/2 cup of semi sweet)
Directions
- Preheat oven to 350 degrees F.
- In stand mixer or large bowl with hand mixer, combine sugars and butter. Mix until smooth.
- Add salt, egg, vanilla, and mix for 20 seconds.
- Add baking soda. Mix in flour ¼ cup at a time mixing on slow speed.
- For best results, chill dough overnight. Before baking, chill for at least two hours.
- Scoop round balls with cookie scoop and place 2 inches apart on parchment lined baking sheet.
- Bake until just golden – about 11 minutes watching closely the final 3 minutes.
- Transfer to cooling rack immediately. If desired, sprinkle with flaky sea salt.
- Enjoy!
