Hey ya’ll! I have another chocolate chip recipe that I want to share with you and this is definitely another favorite, best-loved chocolate chip cookie to add to the blog. We can never have enough cookie recipes can we??
These are seriously, sublime, “Perfect Chocolate Chip Cookies“!
Look at that gorgeous chocolate!! Are you addicted to these gorgeous beauties?
Here are some other chocolate chip cookies you gotta rock ‘n roll!
And now…Are you ready for some ‘Perfect Chocolate Chip Cookies’ that taste out of this world?
Wait! Just a couple of pointers before you start! 🙂
- You must follow the directions to a ‘T’. I read the comments on Williams Sonoma Taste and some of the issues were flat cookies and too many chocolate chips, so I did decrease the chocolate chips 1/4 cup for this recipe, which are still chocked full of chocolate chips. Ghirardelli Chocolate Chips. 🙂
- And, secondly to avoid ugly, flat cookies, be sure your butter is room temperature (not melted or even softened), and use a cooler dough vs. warm dough. Just pop it in the refrigerator a bit before baking if it feels warm.
‘Perfect’ Chocolate Chip Cookies? Anyone?
Perfect Chocolate Chip Cookies
- 1 1/2 cups all-purpose flour see notes below
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter see notes below, room temperature
- 1/2 cup firmly packed light brown sugar
- 6 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet
Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray..
In a medium bowl, sift the flour, baking soda and salt together.
In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars about 2 minutes and is smooth.
Add the egg and vanilla and mix on low speed until mixed in.
Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
Chill dough if dough is warm.
Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
Small cookies bake 8-10 minutes
Large cookies bake 10-13 minutes.
Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
Makes 15 - 30 cookies depending on size.
Recipe NotesButter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.
Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.
Make sure your baking soda is not expired.