Well I think I have finally found my favourite Chocolate Chip Cookie recipe. This cookie is everything a Chocolate Chip Cookie should be; moist, chocolaty, melt in your mouth goodness. The best part, this cookie is so dunkable. Yes people, dunkability is very high on my list of what makes a good cookie.
I can’t begin tell you how many recipes I’ve tried, and yes, I have tried the infamous Neiman Marcus $250.00 cookie recipe as well. You’ll notice I’ve never blogged about any of these cookies, because frankly they were not blog worthy until now. When I set out to make this particular Chocolate Chip Cookie recipe I didn’t take any pictures of the process, I really wasn’t holding out much hope. But I was wrong, with a little tweaking of the temperature this was the best cookie out there.
Where did I get the recipe you ask? I came across it quite by accident. The other night I was making streusel cupcakes and it called for golden-yellow sugar (no pictures of that cupcake either, it was way too dark to take a decent picture). As I was measuring out the sugar I noticed the recipe in the back and thought to give it a try. I tried it the next night. I was not impressed with the first batch that came out of the oven, they looked too overdone and the chocolate chips we barely visible. I lowered the oven temperature and kept a close eye on the next batch. I was happy with how the second batch turned out, but the true test was in the taste and oh yes the “dunkability” factor. Once they cooled I poured myself a glass of cold milk and I took a dunk, and then a taste and then another dunk and taste and without even realizing it I had dunked and “tasted” four cookies. I was in love; my journey for the perfect Chocolate Chip Cookie recipe ended that night. Now I would like to share it with you my friends. Even if you do have a go to Chocolate Chip Cookie recipe, I beg you try this one…just once, that’s all it will take.
Without further ado:
Chocolate Chip Cookies – Adapted from Redpath Sugars
1 cup butter at room temperature
½ cup granulated sugar
1 cup of golden-yellow sugar
1 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups semi-sweet chocolate chips
Pre-heat oven to 375 ( I turned it down to 350). In a large bowl, cream butter and sugars together until creamy and smooth. Beat in vanilla and eggs, one at a time. Scrape down the sides of the bowl when necessary, usually after the addition of each egg.
In a separate bowl combine the dry ingredients, flour, baking soda and salt. With you mixer on low (stir speed on the Kitchen Aide) add the dry ingredients to the sugar and egg mixture. Once incorporated, stir in the chocolate chips.
Using a tablespoon drop the dough onto an ungreased cookie sheet. I used the small ice-cream scooper instead for this step. This allows for the cookies to be the same size. Bake for 8-10 minutes until the edges are golden. Remove from baking sheet after 2 minutes and cool on a cooling rack. Next grab yourself a cold glass of milk, dunk cookie, eat cookie. You can thank me later.