Make or Break Chocolate Chip Cookies

26 Cookies
19 min

When my now husband and I started dating, I asked him about food that he likes, dislikes, and he made something abundantly clear:

He likes chocolate chip cookies. And he likes them in a VERY particular way. He then tasked me with making them EXACTLY the way he likes...and said that when I made them 10 times in a row just the way he liked...I would have passed his cookie course. No...he's not the tyrant that he was all in good fun. However, always enjoying a challenge, I took it on. And nailed it in 3 tries.

I know people are all particular about their chocolate chip cookies, but so far, these have been pretty universally liked. Let me know what you think!

Make or Break Chocolate Chip Cookies
Recipe details
  • 26  Cookies
  • Prep time: 10 Minutes Cook time: 9 Minutes Total time: 19 min
Show Nutrition Info
Hide Nutrition Info

  • 1 C butter (2 sticks)
  • 3/4 C. granulated sugar
  • 3/4 C. DARK brown sugar (this is very important)
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 1/4 C. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 C. chocolate chips

Preheat oven to Convection Bake 375F. Line 1 cookie sheet with parchment paper.
Manually soften butter in microwave in 5 second increments, flipping in between intervals to make sure it softens evenly. Do this for 20 seconds total. Butter should be *just* softened.
Cream butter & sugar, beating until it is almost fluffy, but not starting to lighten too much in color. Add eggs one at a time. Add vanilla extract. Batter should look a little curdled.
Whisk flour, baking soda, and salt together in separate bowl. Gradually add flour mixture into butter mixture with mixer on low speed until just blended.
Add chocolate chips and gently blend. You don't want to go too crazy and crumble the chips up, or over mix the batter.
Scoop cookie dough out onto cookie sheet with medium cookie scoop (1.25" I think?). Just not the really tiny one.
Bake on middle rack for 9 minutes, or until cookies are just set and edges are barely golden. For best results, bake one pan at a time so that it can be optimally controlled on the middle rack.
Cool on pan for a few minutes, then transfer to cooling rack. Repeat.