This is the recipe I used for my chocolate chips cookies that people seem to really enjoy! Since a few people requested it, I thought it would be a good idea to share it will all of y’all! The recipe is basically the Tollhouse recipe for chocolate chip cookies in terms of ratios and ingredients, which I think is a great recipe. The recipe I am including below has all of the tweaks and adjustments I have made to that initial recipe over the 4-years of consistently making it. Most of them are based on my personal preference but there are a few that I think are objectively good. Feel free to give me any feedback!
IngredIents
- 1⁄2 cup of butter (2 sticks), melted or browned*
- Note: This really does change the type of cookie you make so it is based on preference
- 3⁄4 cups of packed dark brown sugar
- Note: Light brown sugar is fine, I just like the flavor of more molasses.
- 3⁄4 cups of granulated white sugar
- 2 large eggs
- 1 teaspoon Vanilla extract
- Note: 1 teaspoon is a minimum! Feel free to add more if you have the coin for it.
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- Note: The amount of salt you put in depends on the cocoa percentage of your chocolate. If you prefer milk chocolate or semi-sweet, I would reduce this anywhere between 1⁄4 – 1⁄2 teaspoon.
- 2 1/2 cups all-purpose flour
- Note: I have been converted to be a follower of King Arthur flour, and normally use King Arthur Unbleached all-purpose flour, but any all-purpose flour works.
- Note: This is 1/4 a cup more than the Tollhouse recipe. I always feel like my dough is too wet without it so I tend to add around a 1/4 a cup more. This might vary based of the size of your eggs.
- 2 cups of chocolate chips
- Note: I like to buy bags of Nestle’s Semi-sweet Morsels and Dark Chocolate Morsels, mix them together, and use the mixture of the two chips.
Directions
1. PREHEAT oven to 375° F.
2. BEAT butter well for 2 mins. Add granulated sugar, brown sugar and vanilla extract and beat until creamy. Add eggs, beating well.
3. ADD salt and baking soda to the mixture. Stir well to make sure it is distributed. Add flour 1⁄2 cup at a time, mix until the light brown color of the dough returns and then add more.
4. ADD chocolate chips and mix only to distribute. You don’t want to over mix because this can over develop the gluten in the cookies.
5. CHILL (covered or wrapped in plastic wrap) in refrigerator for at least 30 minutes up to 72 hours. This helps the cookie develop better flavor and texture.
6. FILL a tray with ping pong ball sized globs of cookie dough, 12- 15 should fit on a normal sized baking sheet.
7. BAKE for exactly 8 mins and 30 seconds! This is should be when just the edges of the cookies are brown. Although the middle of the cookie will look a tiny bit undone, the middle will finish cooking due to the heat of the tray and internal cooking. This tiny bit less time compared to the original allows for the cookie to be overall solid but with a soft and chewy center.
8. LET cool and enjoy!
Brown Butter
When I want a different and more complex flavor for the cookies, browning butter is an easy way of achieving that for practically free.
Instructions:
Add two sticks of cold butter to a small sauce pan on medium heat.
Let it melt and occasionally stir it when it is completely liquid. The butter
will most likely bubble a lot which is normal. Once you notice the nutty/
caramel smell, let it cook for another 3 mins stirring every 30 seconds.
The whole browning process normally takes 10 mins total on my stove.
Let cool slightly and pour into a heatproof container. There will be brown
little clumps of burnt butter which you will remove by slowly pouring
the butter or straining it. Wait to cool it down or let it sit overnight in the
fridge. Adding it when it is too warm will cause the sugar to caramelize
which is not great for the texture or flavor after baking.