Thursday, December 29, 2011

The Perfect Chocolate Chip Cookie Recipe

When I was pregnant with my son I loved eating chocolate chip cookies. My favorite were the Pillsbury ones you get in the refrigerator section at the store. I was sooo sad to find out that they contain trans fats. I tried the natural alternatives but they just didn't taste the same. Thus I began my mission. I must have tried a dozen different combinations to figure out they best chocolate chip cookie recipe to suite my tastes. The one listed below is what I came up with. I figured out that not only are the quality of ingredients and proportions important but a couple other tricks really help make the perfect cookie. You will have to read the rest of the post to find out what those tricks are. :) I have had almost everyone who has tried these cookies ask for the recipe. I have also had someone ask me to bake them for a party they were throwing and another person ask me to bake them for their daughter's bake sale. Give them a try and let me know how they turn out for you.


2 & 1/4 cups bread flour or unbleached all-purpose flour
1 cup salted butter (good quality), melted
1 teaspoon baking soda
3/4 cup granulated sugar (or baker's sugar)
3/4 cup light brown sugar, packed
1 large egg, 1 egg yolk
2 tablespoons milk
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips (good quality, like Ghirardelli)

*This recipe makes  soft and chewy cookie (pictured above), if you want more of a crunchy Chips Ahoy type cookie (pictured at the bottom of post), half the butter, reduce the flour to 2 cups and add 1/2 teaspoon of salt to the dry ingredients!

Yields 2 dozen cookies

Time: 1 hour & 10 minute prep (an hour in chilling in the fridge) and 30 minute cook time


Melt butter, set aside. In a medium bowl mix flour, salt and baking soda.

In a large bowl mix butter and sugar with an electric mixer until creamy and even in consistency.

Slowly add eggs, vanilla and milk to the creamed mixture. Mix with mixer for about 30 seconds. Add dry ingredients to the wet ingredients. Mix well. Fold in chocolate chips.

Cover tightly with plastic wrap and refrigerate for at least 1 hour, up to overnight.

Preheat oven to 375 degrees F. Line cookie sheet with parchment paper and place a generous dollop of cookie dough about 1 1/2 inches apart.

Bake for 6 minutes, then turn baking sheet to ensure even baking. Bake for an additional 5-7 minutes. Keep an eye on the cookies because they can burn easily. You want the sides to be be golden brown and the tops to not appear "wet".

Place cookies with parchment paper on a wire cooling rack. These cookies are best served fresh and slightly warm. 

Tricks I have learned....
  • Only use top quality butter (never use margarine) and chocolate chips.
  • Make sure the cookie dough is cold when you put it on the pan. It keeps the cookies from becoming flat.
  • Always use a silicon baking mat or parchment paper to keep cookies from sticking to baking sheet. 
  • Always turn cookie sheet halfway through cooking to make sure they cook evenly.
  • Use a small ice cream scoop to place dough on cookie sheet so they will be the same size and shape (I didn't do this to the cookies pictured above).
  • If using a baking stone- Place stone in oven while it is preheating. Place cookie dough on parchment paper on the counter and then place that directly on the hot stone. 
If using a stand mixer- Place butter and sugar in mixing bowl. Using the paddle attachment mix on medium speed, about 2 minutes.While still mixing add vanilla, eggs and milk. When well incorporated mix in salt, baking soda and flour. Mix until blended then turn the speed down to stir. Add chocolate chips and mix for an additional 15 seconds. 

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