Best Chocolate Chip Cookie Recipe

Finding the best chocolate chip cookie recipe is very important if you want to make a great cookie. With the wrong recipe, you will end up with a less-tasty cookie. They could be flat, hard, tough, cakey, too crunchy, too wet, mooshy, dry, etc. Fortunately, with the a perfect chocolate chip cookie recipe done right, you can't go wrong.

This is the same chocolate chip cookie recipe I have used for years. Many recipes are very similar, but I have modified this one with a few simple touches that make it that much better. Follow it to the T. If you skip this step or that ingredient, you will not get the same results.

Ingredients:

1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs, lightly beaten
2 1/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups (12 oz.) semi-sweet chocolate chips

1. Make sure the butter is softened to room temperature. You can put refrigerated butter in a microwave for a few seconds, but if you leave it out for a few hours, you will get better results. Put the butter in bowl or standing mixture and beat it until it's creamy with no lumps. You can use a mixer or a wooden spoon with your hand mixing.
2. Add the brown sugar and granulated sugar to the bowl. Continue to beat the sugar into the butter. The mixture should be light and fluffy with no clumps of sugar.
3. Add the lightly beaten eggs and vanilla and mix in thoroughly. Only beat the mixture for about thirty seconds or so. Do not over-beat the mixture.
4. In a separate bowl, add the flower, salt, and baking soda. Stir it all together with a whisk to break up lumps and thoroughly combine all ingredients.
   
5. Slowly add the dry ingredients to the wet ingredients, about 1/2 cup at a time. If you use a mixture, but it at the lowest setting to ensure the flour doesn't get all over the place.
   
6. When the dough has formed, stir in the chocolate chips. It may be difficult. If so, use a dough hook on a stand mixer or use a wooden spoon.
7. Refrigerate the dough for 1 to 2 hours or overnight, if possible.
8. Preheat the oven to 350 degrees.
9. On an ungreased cookie sheet, drop the dough. Make it into 1 1/2 inch balls and space them 2 inches apart. You can use a cookie scoop or shape them with your hands. Try not to handle them too much.
10. Bake in the oven for 8 to 12 minutes or until lightly golden brown. Remove them from the oven and let them cool for 5 minutes. Transfer them to a cooling rack to continue cooling. You can serve them warm or completely cooled.

The great thing about the best chocolate chip cookie recipe is that it is very basic and easy to follow. If you have a mixer, you can have the whole dough made in a short amount of time. You can even spruce up the recipe a little by adding m&m candies, nuts, or other treats. Dip them halfway in chocolate for an extra rich treat. Put a scoop of ice cream in between two chocolate chip cookies for a cold dessert or serve them with milk.

How to Make Chewy Chocolate Chip Cookies

There are several different ways you can make chocolate chip cookies. The most common are chewy, cakey, crispy, crunchy. I find it the most popular type of chocolate chip cookie is a chewy chocolate chip cookie. Here we'll show you how to make chewy chocolate chip cookies.

Follow this chocolate chip cookie recipe. Basically, this will give you chewy chocolate chip cookies if you follow the recipe closely. However, sometimes people cut corners or make mistakes that make would-be chewy chocolate chip cookies hard, crispy, or crumbly. If you want to make sure they are chewy, follow these basic tips.

First, make sure you use butter or half butter half shortening. Make sure the butter is softened but not melted. Make sure it is at room temperature. Leaving it out for a few hours will give you the best results. Mix this with the sugar and brown sugar. You might want to add more brown sugar than regular sugar.

Mix the butter and/or shortening and sugars well. Make sure there are no lumps of neither sugar nor butter or shortening. You need to make sure it is smooth, light, and fluffy. Be careful that there are no brown sugar clumps. Crumble the brown sugar with your hands after you measure it because brown sugar clumps easily.

Next add the two eggs and teaspoon of vanilla. Mix it well but do not beat. Mix it just enough so that it is combined completely, but do not beat it. You do not want to add air to the eggs and batter which can be done easily if you beat it vigorously too long. This will produce cakey cookies and not chewy chocolate chip cookies.

Next, stir in the dry ingredients, and then stir in the chocolate chips. Refrigerate the dough for at least two hours or preferably overnight. Preheat the oven to 350° F. make sure it is completely preheated and that the dough is still cold. Make small 1 1/2 inch balls with the dough and space them about 2 inches apart on the pan.

The pan should be an ungreased cookie sheet. Make sure it is also cold. You could even put it in the refrigerator if you want. Don't make the balls until you are sure that when you're finished the oven will be preheated.

Put them in the oven for the right amount of time, about 8 to 12 minutes, and bake until golden brown. Make sure they are baked all the way, but not until they are dark just lightly golden brown. Remove them from the oven and let them sit on the pan to cool for five minutes. Then, remove them from the pan and transfer them onto a wire rack. Serve them warm or let them cool completely.

To keep them chewy, make sure that you don't put dough on a hot or warm pan. This will make them crispy along the edges. Follow these tips for great chewy chocolate chip cookies.