The Best Chocolate Chip Cookie Recipe EVER!

By Beepers

From food blogger Alice....for me this IS the best ever chocolate chip cookie, will see what my husband Bob the chocolate chip cookie lover says when he tries them.

Ingredients

• 1 1 1 cup (2 sticks) salted butter, softened
• 1/2 1/2 1/2 cup sugar
• 1 1/2 1 1/2 1/2 cup packed brown sugar
• 2 2 2 eggs
• 2 2 2 tsp. vanilla extract
• 2 1/2 2 1/2 1/2 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
• 1 1 1 tsp. baking soda
• 1 1/2 1 1/2 1/2 tsp. baking powder

Details

Servings 40

Preparation

Step 1

Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). 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. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay 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. Enjoy!

*Troubleshooting*

-If you’re cookies are coming out flat and not like the pictures there are probably 3 reasons for this.

#1) Baking powder and Baking soda is old. If your baking powder and soda is older than 1 year and has not been in a sealed (preferably air tight) container, it has lost some of it rising qualities.

#2) Creaming. It is not enough to just cream the butter and sugars until it has come together. This recipe requires you to beat it with a mixer for 3 minutes until the texture of the butter and sugar turns to light and fluffy-just like the picture.

#3) Flour. Flour should be weighed. This can make or break the recipe because just scooping flour into a measuring cup will never yield ideal or consistent results.