Tuesday, November 22, 2011

The Best Chocolate Chip Cookies Of All Time



The title of this post is no exaggeration.  I've been making chocolate chip cookies for what seems to be forever, and these are by far the best I've ever whipped up.


Full credit for this recipe goes to Alice of Savory Sweet Life.  


So what is so awesome about these cookies?  First off, they are the perfect mixture of chewy and crunchy on the sides.  That is because the recipe calls for more brown sugar than white (brown sugar tends to soften cookies).  




Another point to remember, the flour content is exactly right (I recommend you measure yours to exactness with a scale if you can).  Too much flour makes a cookie cake-y.  Lastly, the sea salt adds a contrasting flavor in the crunch, definitely an amazing one.




The only change I have made to this recipe is the white sugar content.  I do cut it in half because, alas, I always feel like recipes are too sweet.




Ingredients:


1 cup (2 sticks) butter, softened
1/4 cup white sugar
1 1/2 cups packed brown sugar
2 eggs
2 tsp. vanilla extract
2 3/4 (12 oz.) cups flour
3/4 tsp. coarse sea salt
1 tsp. baking soda
1 1/2 tsp. baking powder
2 1/4 cups semi-sweet chocolate chips


Directions:


1.  Preheat oven to 360 degrees.


2.  Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed).  







3.  Add both eggs and vanilla and beat for an additional 2 minutes.  Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.  Finally add chocolate chips until well distributed.  The cookie batter should be somewhat thick. 


4.  Drop about 2 tablespoons of dough or use a medium cookie ice cream scoop and plop the batter onto a baking sheet lined with parchment paper.  




5.  Bake for 12-14 minutes until the edges are nice and golden brown.  Remove from oven and allow the cookies to sit on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.


Happy Baking!

All photos by Sarah Kyle, property of Lady Go Lightly

2 comments:

  1. ohhh they sound delicious I must try. Their is a giveaway on my blog I think you will you love, please pass by to enter.

    -V

    http://stylishlyme.com

    ReplyDelete
  2. Thanks! I will have to check it out :-)

    ReplyDelete