|The Best Chocolate Chip Cookies|
14/04/2012 Update: When I first posted this recipe in the early days of this blog, I still baked chocolate chip cookies on a regular basis. These days my 14 year old daughter, Olivia has taken over the job for the most part and my 12 year old son Noah can turn out a mean batch of cookies all on his own too. They are turning into very adept bakers and can both turn out perfect chocolate chip cookies from this outstanding recipe.
I have tried dozens of recipes over the years and this one is the best. Both crispy and chewy, this one satisfies all lovers of this cookie classic.
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract or butterscotch flavoring (or both! Hint, hint.)
- 8 oz semisweet chocolate chips
Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
In a medium sized bowl whisk together flour, salt, and baking soda.
In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chocolate chips.
Form cookies by dropping a rounded teaspoon of dough on the prepared cookie sheet two inches apart. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.
Over baking is the biggest problem with most chocolate chip cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven. Thinking they are a little underdone is probably a good thing. Experiment by baking only a couple of cookies at a time to see what the perfect baking time is for your oven
Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.