My kids are always asking me to make chocolate chip cookies. For some reason, I make cookies, but usually not chocolate chip. I’ll make some lemon ricotta cookies with lavender syrup or some fancy schmancy thing like that. Then nobody eats them but me and that’s not good.
We all know there are a billion thousand different recipes for chocolate chip cookies. So how do you know which one to make? I think this is the reason I don’t usually make them. It gets too overwhelming trying to decided which recipe is the best. You just need to decided if you want soft and cakey, chewy gooey, or thin and crispy. My kids always ask for the chewy ones so this time I tried my best to achieve that. I started with a basic chocolate chip recipe, then used a little logic to think about what would make them chewy gooey. So I based the recipe on a Martha Stewart version but changed things to get the consistency I was looking for. Less flour, less baking powder/soda, less mixing should do it. And the most important thing, DO NOT OVERBAKE! They are not going to look or feel even close to done. They will not be golden brown, or set. Take them out. Let them cool on the pan for half an hour, they will be perfect. Trust me.
- 8 tbsp softened butter
- ¼ cup white sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 egg plus one egg yolk
- 1½ cups flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips
- Soften butter on the counter. Preheat oven to 375.
- Gather all your other ingredients and equipment. You will need, measuring cups and spoons, medium mixing bowl, large sheet pan, wire whisk, wooden spoon.
- Measure your sugars into the mixing bowl and add softened butter. Whisk until combined and creamy.
- Add egg and vanilla and whisk until combined.
- Add flour, salt, and baking soda, and chocolate chips and mix with wooden spoon until combined but don't overmix or cookies may be tough.
- Form cookie dough into 12 equal balls and arrange evenly on cookie sheet.
- Bake for 10 minutes, then let cool on cookie sheet for 30 minutes