The Greatest Chocolate Chip Cookies

Everyone needs a go to chocolate chip cookie recipe. If I had to pick only one dessert to eat for the rest of my life I would probalbly choose chocolate chip cookies. They are hands down one of my favorite treats. I especially love a chocolate chip cookie done well. Carmalized edges, a light sprinkle of sea salt, slightly underdone and, melty and chewy in the middle. The flavor is first camamel, then vanilla, then the finisher is a bit of salt, and deep lucious chocolate. What can I say I am a sucker for a great chocolate chip cookie.

I have the recipe that will. not. fail you. I include a couple of secret ingredients. The first is milk powder, fat free unsweetened milk powder. It adds a creaminess to the cookie dough that I would not normally have in basic cookie dough. The second is a big hit of vanilla. Two tablespoons. It makes the dough so fragrant and flavorful. Another little tip, is mixing up the sizes of your chocolate chips. Mini chips, mixed with chunks, and regular semi sweet, give your cookie multi dimensional chocolatiness.

My final tip is that you keep the dough in the refrigerator overnight. Now, you can make these right away if you like, and they taste amazing. However, if you allow the ingedients to marry overnight, or longer they have such a scrumptious flavor, I definitely believe its worth waiting for.

These cookies have a high flour ratio so they don’t puddle up when you cook them, therefore there is no need to refrigerate the dough before you bake these cookies unless you really want to.

This recipe is so delicious, and addicting. You have to try this recipe out today. Easy, delicious, and amazing. Trust me, you will thank me for this one.

Make these they are the best cookie I have ever had and they are delicious.

The Greatest Chocolate Chip Cookies

Scrumptious, chewy, rich, cream, decadent , full of vanilla and chocolate flavor, these are truly the greatest chocolate chip cookies.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1 cup Butter (room temperature) unsalted is best.
• 1 cup Granulated Sugar
• 1 cup Brown sugar
• 2 eggs Eggs large
• 2 TBS Vanilla (good vanilla)
• 1/4 cup Milk Powder Secret ingredient
• 3 Cups All Purpose Flour
• 1 tsp baking soda
• 1 tsp Salt
• cup Chocolate Chips

Equipment

• Stand Mixer
• Parchment Paper
• Baking Sheet

Method

 

1. Preheat the oven to 350. Line 2 Baking pans with parchment paper
2. Add Butter to mixer and allow the mixer to cream it until it is smooth.
3. Add white and brown sugar and mix them together on medium for 3 minutes until light and fluffy.
4. Scrape the sides and bottom of the bowl with a rubber spatula. Mix again for another 20 seconds or so.
5. Add the eggs and vanilla. Mix until just incorporated.
6. Scrape the sides and bottom of the bowl with a rubber spatula. Mix again for another minute or so.
7. In a separate bowl whisk or mix together the flour, baking soda, and salt
8. Add the flour one cup at a time to the wet ingredients. About 3 separate additions.
9. Each time you add a cup of flour mix it in until all ingredients are well incorporated about 30 seconds
10. Finally add the chocolate chips and mix on low for 1 minute.
11. Scoop the cookie dough into tablespoon sized portions and line the pans about 3 by 4 .
12. Bake for about 9 minutes for soft and chewy, 11 to 12 minutes for a crunchier cookie.
13. Allow to cool at least 15 minutes, then enjoy!
14. The dough will keep wrapped tightly in the refrigerator for up to 3 days. And will keep up to 3 months in the freezer if wrapped in an airtight bag or container.
15. If baking from the freezer, allow the cookies to defrost for 2 hours before baking according to the recipe.

I hope you loved these cookies, leave a comment and let me know if you liked the recipe.