The Perfect Chocolate Chip Cookie – For Father’s Day this year, Noelle and I decided that we would make Michael his favourite chocolate chip cookies. I actually had no idea (after almost 12 years) that he loved chocolate chip cookies so much but recently, after all the cookies disappeared within about a day of making my last batch, he confessed his weakness to me. I’m more of a savoury food person myself but I’ve got to say that these chocolate chip cookies are really quite divine. What makes them so great… they are a little bit crunchy and yet soft and chewy all at the same time. They also have a nice saltiness to them thanks to the kosher salt in this recipe. Give them a try and I think you’ll agree that they’re pretty close to perfect.
Makes about 20 – 22 cookies. Adapted from original recipe here.
- 1/2 cup butter, softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 1/2 cups of all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 cup of bittersweet chocolate chips (I used mini chips and only 1/2 cup in the cookies photographed above but they definitely could have used more)
- 1/2 cup chopped walnuts (optional – I love them but my daughter doesn’t so I omit)
- In a large bowl, using a wooden spoon or mixer (I do it all by hand) cream together the butter, brown sugar and granulated sugar until smooth. Do not over mix.
- Add the egg, vanilla and salt and stir until combined.
- Sift in the flour, baking soda and baking powder and stir gently until completely mixed in.
- Add the chocolate chips (and nuts if using them) and stir in just until they are evenly distributed.
- Cover bowl and place in the fridge for 30 minutes.
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Scoop enough dough to make 1″ balls (don’t make too big – I’ve done this and it doesn’t end well 😉 ). Place them about 2″ apart on the baking sheets.
- Bake cookies for 13-16 minutes (depending on the softness you like – I do mine 14 minutes), rotating the pans after about 8 minutes.
- Remove from oven, transfer to racks and let cool.
- The original recipe says they’ll last 4 days in an airtight cookie jar but I have no idea since a batch has never lasted that long in our household.