On the last Friday of every month, I like to bake for my co-workers. My usual specialty is frosted brownies that can give you a stomach ache with one small square (and it’s totally worth it!), but this month I decided to pull out my treasured chocolate chip cookie recipe.
For years, I trusted the recipe on the back of the Toll House chocolate chip bag, but I could never get those cookies to turn out quite right. My sister, on the other hand, is a true master of that recipe. Her cookies are crispy and perfectly sweet! After some soul searching I realized I can’t make cookies like that because I like my cookies to have more of a European coffee shop taste. Sweet, but not too sweet. Crispy, yet soft. The Toll House recipe is good, but it can never achieve the taste ratio I love.
Last year I was cruising through yahoo.com when I came across a link that read, “Best Ever Chocolate Chip Cookies.” The first thing through my head was yeah, right, but I clicked on it anyway. Little did I know I’d end up at my cookie mecca. I had finally found a cookie recipe inspired by a European coffee cafe and bakery!
After making several batches, I can attest that they are indeed the best ever chocolate chip cookies. That being said, I still love my sister’s cookies. Rather than claiming the best cookie title, I’d say we are masters of our own cookie domains!
Go ahead and try out the recipe!
- 2½ cups unbleached all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 sticks (16 tbsp) European style unsalted butter, room temp.
- 1¾ cups sugar
- 2 eggs
- 1 tsp. pure vanilla extract
- 2 cups dark chocolate chips (or chunks)
- Whisk together flour, baking soda, and salt in a small bowl.
- In a separate, larger bowl mix butter and sugar until creamy (light and fluffy).
- Mix in eggs one at a time.
- Mix in vanilla extract.
- On low speed, mix in dry ingredients until just combined. Do not over mix!
- Stir in chocolate chips until just incorporated. Do not over mix!
- Use an ice cream scoop to make dough balls.
- Place dough balls on cookie sheets prepared with parchment paper. Refrigerate overnight.
- Preheat over 375º with rack in the center.
- Make sure cookie sheets are lined with parchment paper and space out dough balls with 2″ between.
- Bake for 10-13 minutes or until golden brown around the edges and puffy on top.
- Cool on wire rack.
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What’s your favorite thing this week?
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