Cookie Quest Part One: Chocolate Chip Cookies

26 Dec

While reading through all of my favorite baking blogs I’ve noticed more than a few have cookie fetishes and who can blame them. There’s nothing like a warm gooey cookie fresh from the oven with a cold glass of milk. I’m not talking about just any type of cookie, but the all time favorite and classic Chocolate Chip Cookie.

Of course, once I’ve begun to click open a few tabs of cookie recipes I’m hooked. I’ve got to find the ultimate chocolate chip cookie. Over at Two Peas and Their Pod it seems they’ve been on the search and have found their “Best Ever” chocolate chip recipe. So I decided to start here. I mean why not start my search for “best ever chocolate chip cookie” with someone elses favorite, it’s got to be a good shot, right? And so our cookie adventure has begun! I’m excited!

This cookie was good, no I’ll do you one better, it was great. The edges were a perfect crispness without being crunchy and the centers stayed nice and chewy. I used Ghiradelli chocolate chips which added to the near perfection of this cookie.

That’s right near perfection. This may very well be the best chocolate chip cookie ever. However, I think our search will forge on, not only because I like the challenge of finding the best cookie recipe ever but  also because I love the challenge of having to taste them all!

Recipe

(Printable Version)

1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup brown sugar
2 eggs
2 tsp. vanilla extract
3 cups (12 oz) all-purpose flour
1 tsp. smallish-medium coarse sea salt (I used table salt, kind of wish I would’ve tried the sea salt!)
1 tsp. baking soda
1 1/2 tsp. baking powder
2 cups/16 oz of semi-sweet chocolate chips (I used milk chocolate, just a personal preference)

Preheat oven to 350 degrees. Beat butter, sugar, and brown sugar until it is “nice and fluffy.” Two Peas recommend creaming the mixture for 5 minutes, so I did. Add eggs and vanilla and continue to beat for two minutes.

Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.  Finally add chocolate chips until well distributed. The batter is thick so mixing in the chocolate chips was a little frustrating, but definitely doable.

Drop about 2 tablespoons of dough and “plop” the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes. My oven cooked them around 11 minutes, so just check on the cookies around the ten minute mark. Remove from the oven and allow the cookies to sit on the tray for two minutes. Then pick up the parchment paper (with the cookies still on top) and transfer to a cool non-porous surface.  Cool on the paper for at least 3 minutes before serving.

Made around 45 deliciously chewy goodies for a couple of wonderful cookie filled days!

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