Since I started blogging I’ve always wanted to do a post on my chocolate chip cookies. You see.. my chocolate chips are all that and a bag of pretzels. But the problem is, EVERYONE and their grandma think their chocolate chip cookies are the best. So I decided I wouldn’t do a post because it seemed overplayed (putting it mildly). I just didn’t have it in me to enter the “I have the best chocolate chip cookie recipe” rat race.
But months ago I had asked the question on Twitter on why people believed their recipe was really the best. And from that moment on, Ashley Rodriguez and I would engage in the “Chocolate chip cookie Tweet wars”. I asked her to post her recipe and she kindly pointed me to her beautiful site. I made her recipe that same evening and I must say they were incredibly good. I reported back my results to her and said this.. “They were really good, almost as good as mine.” Her next tweet went something like this, “Almost?” – a.k.a “Say what?!?” Because we’re good friends and lovingly joke around a lot with each other, I can tell you that she really does have a fabulous recipe. But I can also tell you with bold confidence, my recipe is pretty fierce – if I do say so myself. The reason why I love this recipe is because it is not overly sweet and primarily uses brown sugar. The brown sugar gives it a more caramel type chewiness and more depth than the traditional Toll House type of recipe. As a result, you get a nice crisp bottom, but the rest of the cookie is soft and chewy.
These are the cookies my sister who lives in Germany asks me to send her because they are all she can think about when she thinks of home. They are the same cookies she shared with her platoon in Iraq and the same cookies I will be sending to her in Afghanistan. I once sent her a batch of a new recipe and trust me, she noticed. I was told not to deceive her again and send my version only.
But last night it happened again. It all started out so innocently. A typical night of tweeting and before I knew it, somehow I had trash tweeted my way into a chocolate chip cookie bake off with my good friends Lorna Yee and Ashley Rodriguez. If I recall correctly, the conversation went something like this.
Me to Ashley: Bring It!
Ashley to Me: Oh I’ll Bring It!
And before I knew it, other people were arranging a bake off. Moral of the story.. do not tweet and trash if you can’t back it up. And for the record, I can back it up. Enough said.
I present to you my favorite and original Chocolate Chip Cookie recipe. Enjoy!
Alice’s Chocolate Chip Cookies
Makes approx. 45-48 cookies using a sm-med 2tbl. cookie scoop
INGREDIENTS:
1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
3 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
1 tsp. smallish-medium coarse sea salt *please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.
1 tsp. baking soda
1 1/2 tsp. baking powder
2 cups/16 oz of semi-sweet chocolate chips *I use Nestle Toll-House
DIRECTIONS:
Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium 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 at least 5 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.
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I just want to make sure….brown sugar, as in NOT light brown sugar…..looking at the picture, it’s hard to tell…..they look dee-lish! looking forward to making them!
hi – made these cookies tonight and they were great
i used light brown sugar – was that your preference?
also – 12 oz of flour is less than 3 MEASURING CUPS , correct…
I swore that one day I would be the mother who makes the worlds BEST chocolate chip cookies for when I am blessed with wee ones. This recipe finally did it for me! After countless recipes of trial and error, I tried yours and you have developed the worlds very BEST cookie. My future children and I thank you graciously!!
I have been on a quest this past winter – the ultimate chocolate chip cookie quest. On said quest, I baked many a cookie. I tasted many a morsel. But when I stumbled across this recipe, it lit a fire inside me. I just had to bake these cookies. And this recipe produced what I can honestly say were the best ones by far. I have finally had a cookie that fully satisfied my craving – my quest is over. Thank you, thank you, a million times thank you!
My daughter and I made these tonight and sometimes I am nervous of trying new ones because some just do not turn out. Well these where perfect on the first try! We can not wait to make more and I did follow the recipe exact and did use light brown sugar. Thanks for sharing.
I just use whatever brown sugar we have. Mine says golden brown sugar.
Thank you so much! Just made this recipe with my daughter – we were careful to weigh the flour and really cream the butter and sugar together… turned out great – and bigger than I thought they would be…
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