Like any good baker, I’m always on the lookout for the *PERFECT* chocolate chip cookie. A few months ago, when a colleague and friend of mine offered to share one of the cookies that his mom had sent him in a care package, I knew that I had finally found “the one.” Moist and pillowy with big chunks of chocolate, the cookie was sublime. I’ve been talking about it ever since.
Last week, I was finally gifted with the recipe for these amazing chocolate chip cookies. I just knew I had to make them right away, so this weekend I single-mindedly set out to accomplish this goal. PLUS, with the stretch of 90+ degree weather we’ve been having this summer, I was inspired to upcycle these delicious cookies into homemade Chipwiches for a icy, refreshing treat. Stay tuned to see those goodies in action!
This recipe calls for jumbo-sized cookies, which use a 1/4 measuring up to achieve perfect consistency. I pack the cup tightly and then roll the dough into balls. You could also use an ice cream scoop to achieve similar results.
Perfect Chocolate Chip Cookies
Makes 22 cookies
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks butter, melted and cooled
- 1 cup brown sugar
- 1/2 cup sugar
- 1 T vanilla
- 1 egg + 1 yolk, room temperature
- 3 cups chocolate chips
- In a large bowl, mix together flour, baking soda, and salt.
- In an electric stand mixer, beat the butter, sugars, and vanilla together. Add the eggs.
- Next, add the dry ingredients and chocolate chips, alternating one with the other until blended well.
- Cover the mixing bowl and chill for 2 hours.
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silpat mat.
- Remove the dough from the refrigerator and let stand for 10 minutes. Use a 1/4 measuring cup to form consistently sized balls and transfer to baking sheet.
- Bake for 13-14 minutes until the bottoms are golden brown. Transfer to a cooling rack.