Vic’s Tricks To…The Ultimate Chocolate Chip Cookies
Guys…I think I did it…I think I cracked the code to the ULTIMATE CHOCOLATE CHIP COOKIE!
Okay okay. I know. Everyone has their own idea of what the best chocolate chip cookie really looks like. Mine is a crispy-on-the-outside-but-chewy-on-the-inside-chocolate-y cookie. And that’s exactly what I made today.
I’m a perfectionist–so I realize my journey is far from over. But, WOW, I am way closer to perfect than I thought I’d be….
If you read my last chocolate chip cookie post, I mentioned the importance of each and every ingredient in the art of the chocolate chip cookie. I think that knowledge really helped jumpstart this journey.
For this recipe, I used room temperature butter. The warmer the butter, the more flat your cookies will end up. For a crispy cookie you want melted butter. For a more cakey cookie, cold butter.
I wanted a little in between. Hence. Room temperature butter.
I used one stick of salted and one stick of unsalted butter. This was for absolutely no reason other than I only had one of each. As far as I know…it had no major impact. I used the same amount of salt as I would with just unsalted butter.
My next big decision was with my mix of sugars. Oh yea. HUGE decision. For this recipe, I used a combination of white and dark brown sugar. Why? I like the rich, molasses flavor that comes from dark brown sugar, but I don’t want to overpower since I knew I wanted to use a semi-sweet chocolate chip.
FYI: Brown sugar is simply sugar mixed with molasses. The difference between light and dark? Dark has more molasses! The more you know…
My rule of thumb for chocolate chip cookies is a 2:1 ratio of brown sugar to white sugar. The white sugar causes the cookie to taste more on the vanilla side and not that caramel-like richness that you get from the brown sugar. I used a cup of brown sugar and a half cup of white sugar.
Before we really get started, mix 2 1/4 cups of flour and 1/2 teaspoon of baking soda in a bowl and set aside. Preheat your oven to 350°.
Then the first step is to cream your butter (to mix your butter and sugar on medium speed until well combined and light and fluffy). I am lucky enough to have a wonderful standing mixer, but you can use a hand mixer or even a rubber spatula. It’s all about having your butter at the right temperature. Room temperature butter should allow you to leave an imprint with your finger, without having the stick fall apart.
Once your butter and sugars are nice and smooth, you can add the salt, vanilla, and eggs.
Quick Sidenote on Eggs: Let me just say, most expiration dates on food are bull. But, in my findings, this is especially true with eggs. So I bring to you one of the ultimate Tricks I know…
If you’re unsure whether or not your eggs are still good–submerge them in water. If it sinks, it’s good. If it stays submerged, but stands straight up, it’s just about on its last leg. If it floats, throw that thing out it’s gonna be gross.
Mix until combined, then add your flour/baking soda in thirds–mixing until barely combined before adding more.
Once you can no longer see the white of the flour. Add your chocolate chips! I used a 12 oz bag of semi-sweet because that’s exactly what I was looking for. Something more rich than overly sweet. Although, semi-sweet chocolate is still quite sweet. Especially by the handful!
Mix in your chocolate chips and now it’s scoopin’ time. The ultimate baking tip: use a cookie/small ice cream scoop for perfectly round and similarly sized cookies!
Scoop the cookies onto parchment paper atop your baking sheets for perfectly crispy cookies.
Put the tray in the center of the middle-bottom rack. Then this is where things get tricky…
Every oven is different.
Certain spots of your oven are guaranteed to be hotter than others. Thus, a close eye, and tray rotations are key. My cookies took almost exactly 10 minutes in my 350° oven–rotating the tray 180° at the 5 minute mark. And BOY, OH BOY did they come out amazing.
The key is to take out the cookies while they’re still a little pale and puffy, but slightly brown on the edges. Then take them out of the oven and let them sit on the tray for another two minutes or so. Then transfer to a wire rack to cool completely.
THEN YOU SHOVE YOUR MOUTH WITH SO MANY DELICIOUS COOKIES UNTIL YOU COLLAPSE IN BLISS
Sorry–the snow makes me a little cabin fever-y…
For my next test, maybe I’ll melt the butter? Use all brown sugar? You’ll have to wait and see! (because I have no idea yet…)
Give it a try and rate this recipe!
Vic’s Tricks To…The Ultimate Chocolate Chip Cookies
- 2 1/4 cups of flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter
- 1/2 cup white granulated sugar
- 1 cup packed dark brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 12 oz semi sweet chocolate chips
- Preheat oven to 350°.
- Whisk together flour and baking soda and set aside.
- In a large bowl, mix together butter and both sugars on medium speed until light and fluffy.
- Reduce speed to low and add salt, vanilla, and eggs until well mixed.
- Using a spatula, add flour mix, in parts, until just combined. Stir in chocolate chips.
- Scoop dough onto parchment lined cookie sheet about two inches apart and cook for about 10 minutes or when the edges start to brown slightly.
- Remove from oven, let cookies sit on the baking sheet for 2 minutes, before transferring to wire rack to cool completely.