Friends and family. I found it.
The best chocolate chip cookie EVER!
I did research. Lots of research. And taste testing. Lots of taste testing. It was
the best research ever brutal, I tell you. Brutal.
Good thing I had Michael to help me. And Michael’s coworkers who so very graciously offered to participate in the taste-testing as well. And my parents. And my sister. And my friends. And my nanny babies.
And we finally prevailed!
I joke about the research and taste-testing. But in all seriousness, I actually researched.
I didn’t finish my laundry for a week.
But I researched cookie ingredients.
So that should count for about 10 chores, right?
Yes. It should.
I found that if you increase the amount of brown sugar and flour, as well as the overall cooking temperature, your cookies will turn out to be glorious.
And by glorious, I mean doughy. And chocolatey. And dense. (Office Writer just informed me chocolatey is not a word. I disagree with that logic.)
So if you like thin, hard cookies, THIS IS NOT FOR YOU!
This cookie recipe is for my people. My people who would rather eat raw cookie dough than bake it. For my people who see “Add 1 cup of chocolate chips” and chuckle knowingly and then add 3 cups of chocolate chips. For my people who tear a cookie in half before eating to make sure it doesn’t crack apart because if it cracks apart then CLEARLY it’s not doughy enough.
This cookie is for you, fine people.
Without further ado, here is my painstakingly-researched and original recipe for
The Best Chocolate Chip Cookie Ever:
- 2 Sticks Softened Salted Butter (Salted is very important. It offsets the
massive amount ofreasonable amount of brown sugar very nicely.)
- 1 ¼ Cup Brown Sugar
- ¼ Cup Sugar
- 2 Tbsp Vanilla Extract (NOT Tsp. I love me some vanilla. Add it to your pancakes, too. Tablespoons of it, I mean.)
- 1 Egg
- 2 ¼ Cups Flour
- 1 Tsp Baking Soda
- Chocolate Chunks AND Chocolate Chips*
*I did not give you an amount, because can you really put a number on chocolate? BUT if you’re a number person, I added ¾ of a bag of chocolate chunks and ½ a bag of chocolate chips. Feel free to add more
or less. I think I might add more next time. Because, chocolate.)
- Pre-heat the oven to 375 degrees. (The chewiness depends a lot on a high temperature and a short baking time.)
- Cream together butter, sugars, vanilla, and egg.
- In a separate bowl, mix together flour and baking soda.
- Add the dry ingredients to the wet ingredients one cup at a time. IMPORTANT!: Fold in chocolate chips between each cup of dry ingredients. This ensures that chocolate chips are IN your cookies and not just on the outsides of the batter.
- Drop heaping tablespoons (I use a 1½ tbsp cookie dough scoop) of the dough onto a nonstick, PAM-ed cookie sheet (or, if you are like me and prefer as little cleaning as possible, use parchment paper on the cookie sheet).
- Bake for no more than 6-9 minutes, or until the bottoms of the cookies have that glorious brown color. The tops should not be brown at all. (Because this is a doughy cookie, good people!)
ENJOY! And share. Because everyone deserves a doughy cookie. 😉
Blessings to you,