The Perfect Chocolate Chip Cookie Recipe
I swear this is better than your Mom’s
If you haven’t noticed I’m kind of a food snob. At the same time I love discovering new recipes. Especially, if those recipes are on Pinterest. Now because of my snobbery I took it upon my self to find the absolute perfect homemade chocolate chip cookie recipe. Why? Because there isn’t anything better than a delicious homemade cookies cooking in your oven. They just make everything better. I mean EVERYTHING.
Now originally this was all spurred on because (and I am not kidding you on this story. It really did happen! I am not joking) two Thanksgivings ago two women got into a fight in our commissary. The issue? The fight was over the LAST roll of chocolate chip cookie dough that we would be receiving until mid December. So because two women couldn’t act in the spirit of giving our commissary for an entire year, did NOT carry chocolate chip cookie dough. ONE. WHOLE. YEAR.
Talk about a punishment for the masses!
I can see the utter look of horror you now have on your face. It was on mine too when the manager told me why they would not be carrying chocolate chip cookie dough. So I searched and I searched. I tried and I tested. I failed over and over and over again in my pursuit for the perfect cookie recipe. Now many people on Pinterest have claimed to have created the perfect cookie. But the cookie was either too floury, too soft or wouldn’t cook correctly at all.
But then like an angle from above my Mother came to Tokyo to witness the birth of her first grandchild. I, being so close to my due date and having a sugar craving like no ones business, I told her about my cookie plight. Then like my Mother like she always does whips out the perfect cookie recipe.
Of course the recipe came from the amazing chefs over at William-Sonoma. Mom’s know, they always know. I made her make me three dozen right then and there. I demolished them all within a four day period. Then before she left I had her not only leave me the recipe, but she had to make me another three dozen for the freezer. You know for those days when being a Stay-At-Home-Mom just became too much for this first timer. She did of course to everyone’s pleasure. Making me a very happy momma!
So even though I can’t take a single ounce of credit for the creation of this yummy deliciousness. I feel like it still needed to be shared.
Pro Tip: Use a HIGH quality unsalted butter when making your cookies. It will not only result in a better, more evenly cooked cookie but a better tasting one too.
The Perfect Chocolate Chip Cookie
Write a review
Amount Per Serving
Calories from Fat 4
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 1g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 1/4 cups (6 1/2 oz./200 g) unbleached all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup (1 stick/4 oz./125 g) unsalted butter, at ROOM temperature
- 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
- 6 Tbs. (3 oz./90 g) granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 2 1/2 cups (15 oz./470 g) semisweet chocolate chips
- 1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- 2. In a bowl, sift together the flour, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes.
- 3. Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Switch to a wooden spoon and stir in the chocolate chips.
- 4. Using a small ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches (5 cm) apart.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes.
- 5.Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Makes 30 cookies.
- Pro Tip: Use a HIGH quality unsalted butter when making your cookies. It will not only result in a better, more evenly cooked cookie but a better tasting one too.
The Ham & Cheese of It http://www.thehamandcheeseofit.com/
Find Original Recipe HERE.