It’s been some time since I last gave you a chocolate chip recipe of mine, even though I always refer to my constant struggle to find the best recipe. While it is a constant struggle, I’ve been on a break to work on a fun and exciting Nutella cookie…more on this to come. In the meantime, I will leave you with my latest chocolate chip cookie recipe. And I’m not going to belabor the definition of the best chocolate chip cookie, because it’s different for everyone. There’s a quote from market researcher and spaghetti sauce selling extraordinaire Howard Moskowitz pointing out this phenomenon, when describing an experiment with one of his first clients: “There was no such thing as the perfect Diet Pepsi. They should have been looking for the perfect Diet Pepsis” (from Malcolm Gladwell’s essay “The Ketchup Conundrum”).
The point is not that I read a Malcolm Gladwell essay (you should too, though) but that I can’t tell you what the best chocolate chip cookie recipe is. If you happen to enjoy yours chewy on the inside, butterscotchy, and full of chocolate like I do, this will get you in the right direction.
Chewy Chocolatey Chocolate Chip Cookies
Yields around 35 cookies
1 cup unsalted butter
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2-3 cups chocolate chips/chunks
Brown the butter on the stove, constantly stirring. Transfer to a heat resistant bowl and let cool. When the butter is cool, combine with sugars and vanilla. Mix in the eggs. Gradually fold in the flour, baking soda, and salt until just combined. Add the chocolate morsels. If you have time, chill in the fridge for 4 hours to overnight.
Bake in the oven at 375° for 8-10 minutes or until the edges are browning and the center is almost-but-not-quite-done. Let cool on the cookie tray.