The Quest to Find the Best-Ever Chocolate Chip Cookie
Editor’s note: Some of our dear readers may already have the perfect chocolate chip cookie recipe, and if so, we would love for you to share it with us on the corresponding post for this article on our Facebook page. In the meantime, BCL’s Ysabel Sanchez steps up to the cookie plate with her own tweak on a popular recipe from the Apple-a-Day blog.
Anyone who knows me will attest to how much I love a good chocolate chip cookie—and I’m pretty particular about them. I don’t like my cookie crunchy, crumbly, dry, overly doughy, or thin. I want a perfectly round, moist, and fluffy (but not cake-fluffy) cookie. I also go back and forth between thinking that mini chocolate chips are better than the Ghirardelli 60% Cacao chips. Even after I stumbled across the one that I’m claiming in this article to be the perfect one, I have continued to test many recipes. It’s the FOMO (fear of missing out) that keeps me searching and testing recipes. Sadly, every time the first tray comes out of the oven, I’m left wishing I had made my old recipe.
I’m not the first person to claim these are the best chocolate chip cookies ever. The author of the blog where I got the recipe and lots of other people who have made these cookies agree with me. While the blessings of amazing flavors and taste buds can easily be taken for granted, these delicious cookies are a wonderful reminder that God’s blessings are seen in the little things (like each scrumptious, chocolaty, melt-in-your-mouth bite of cookie). Here is my tweaked version of the Apple-a-Day blog’s “Best-ever Chewy Chocolate Chip Cookies”:
Preheat oven to 350°. In your mixing bowl or stand mixer, put two sticks of cold, salted butter (cubed), ¼ cup granulated sugar, and ¾ cup packed brown sugar. Don’t over mix. Next, mix in one egg until fully incorporated. Then add two teaspoons of vanilla.
Fancy bakers will tell you to mix your dry ingredients in a separate bowl. Since I’m a lazy baker with three kids, I usually just throw in two packed—yes, packed—cups of unbleached flour, two teaspoons of corn starch, one teaspoon of baking soda, and one teaspoon of kosher salt or Maldon sea salt flakes (the extra salt is what makes these cookies memorable).
Mix until dough forms—but not too much (I like to still see chunks of butter in the dough). Throw in half a bag of whatever chocolate chips you decide are best. My husband questions my love for him if I don’t reserve one cup of dough before I add in the chocolate chips, so I can make some for him with just sprinkles. They are colorful, and some might say the cookies taste better this way; but I think you can tell where I stand on the matter!
Keep in mind that if your dough has been over-mixed—or it’s a hot day and the dough is sticky when you’re trying to roll it into balls—put it in the refrigerator to chill. DON’T SKIP THIS STEP! If you do, your cookies will spread out during baking and be too flat. Once chilled, roll the dough into balls, place on a cookie sheet, and bake for 8-10 minutes.
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