By Maya Bourne
Having received numerous positive reviews on my chocolate chip cookies, I figured the best way to repay those who tried them was to share the recipe for my cookies so anyone can make them! This recipe isn’t anything special, nor does it have any real secret ingredient added to it, but somehow, these cookies pop out of the oven crispy on the outside, chewy on the inside, and with perfectly melted chocolate chips flowing through the center. I have also included some of my personal tips to create even better cookies!
Ingredients:
- 1 cup butter, softened
Pro-Tip: the softer your butter, the softer your dough, so if you want a cookie with crispy edges, use softened butter, and if you want a softer, cakier cookie, use melted butter! Also, make sure to soften your butter before you start to give it time to cool down!
- 1 cup white sugar
Pro-Tip: use granulated or super-fine sugar. The texture isn’t greatly changed with either, but using granulated sugar may result in a grainier dough, which may not be desirable to those of us who eat the raw dough.
- 1 cup brown sugar
Pro-Tip: use either light or dark brown sugar. And pack as much sugar into the cup as you can to get the correct measurements.
- 2 eggs
Pro-Tip: if possible, leave them out for a little bit to get them room temperature, but if not, stick them in your waistband or shirt to warm them up a little bit before adding to the dough.
- 2 Tsp vanilla extract
Pro-Tip: I never measure my vanilla before adding it, just pour a little splash into the bowl and go with the flow!
- 1 Tsp baking soda
- 2 Tsp hot water
Pro-Tip: get the water as hot as you can before adding the baking soda to help it dissolve!
- ½ Tsp salt
Pro-Tip: I never measure my salt. Just pour some into your palm and measure with your heart!
- 3 cups all-purpose flour
Pro-Tip: add a little at a time to avoid all the flour exploding from the mixing bowl!
- 2 cups semisweet chocolate chips
Pro-Tip: I use Ghirardelli 70% cacao chocolate chips, and cut them into chunks before adding them to the dough
Directions:
- Preheat the oven to 350 Degrees
Pro-Tip: I usually preheat the oven as the cookies start to chill, but you can also preheat it early so you don’t forget!
- Beat butter, white sugar, and brown sugar until smooth
Pro-Tip: Use a stand mixer if possible, or any electric mixer. Mixing for longer creates a fluffier and more airy texture for the cookie.
- Beat in eggs, one at a time, then stir in vanilla
Pro-Tip: crack the eggs into a separate bowl before adding them to the dough to catch any stray pieces of shell.
- Dissolve baking soda in hot water. Add to batter along with salt
Pro-Tip: 4rt add your baking soda, the water to keep the water as hot as possible
- Stir in flour and chocolate chips
Pro-Tip: add the flour in gradually to stop a flour explosion, and mix until only just combined before adding chocolate chips and mix them in just until they are spread out. Don’t overmix!
- Put the dough in a bowl and chill for about 20 minutes
Pro-Tip: I usually preheat the oven as I put the cookies in to chill and take the cookies out of the freezer when the oven gets up to temperature
- Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets
Pro-Tip: I use a reusable silicone baking sheet, but parchment paper works too! The cookies on the tray should add up to about 12
- Bake in the preheated oven until edges are nicely browned, about 10 minutes
Pro-Tip: take the cookies out before you think you should! The edges should be turning golden brown but not a dark brown. The insides should still be soft to the touch.
- Cool on baking sheets briefly before removing to a wire rack to cool completely
Pro-Tip: because the cookies are still hot inside, they will continue to bake after being removed from the oven. I usually leave them on the baking sheet for a minute or two before transferring to a wire rack. Let them cool for at least 10 minutes before enjoying!