I would argue that the chocolate chip cookie is THE most classic dessert around. It is beloved by almost all and is everywhere! Whether in ball parks, cafeterias, bakeries, weddings, birthday parties, conferences or meetings the chocolate chip cookie is suitable for all types of occasions.
Now there are two camps of people when it comes to determining what makes a chocolate chip cookie perfect. There’s the “hard and crispy” camp, and there’s the “soft and chewy” camp. I am definitely in the latter!
This particular cookie recipe that I am sharing today is from one of my favorite food bloggers, Pinch of Yum. This is honestly my go to recipe when I need last minute chocolate chip cookies because not only do they taste wonderful, but they are quick, easy to make, and I always have the ingredients already on hand. It really is the BEST chocolate chip cookie.
These cookies have the most melt in your mouth buttery-soft flavor and they are baked to perfection. The cookies bake for 9-11 minutes, and they need to be removed from the oven once they are puffy, pale, and dry in appearance. To those of you who tend to overbake things, listen carefully, these cookies will not look done, but seriously, take them out after the allotted time. As they cool they will collapse into a buttery and dense cookie. Enjoy friends!
This recipe is from Pinch of Yum
The BEST Chocolate Chip Cookies
Bake time:Serves: 12
- 8 Tablespoons (1/2 cup) unsalted butter
- 1/2 cup sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla
- 1 egg
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
- Preheat the oven to 350F. Microwave the butter for ~40 seconds to just barely melt it.
- Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and egg. Bead on low speed until just incorporated (10-15 seconds).
- Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. Add the chocolate chips, and incorporate with your hands.
- Roll the dough into 12 balls and place on a baking sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. DO NOT overbake. Transfer to a cooling rack to cool.