I’ve been on the prowl for a crispy-on-the-outside, chewy-on-the-inside SIMPLE chocolate chip cookie recipe my entire adult life 😆. I’m a little late to the cookies & milk party because I’m 51, but better now then never. I am not kidding you, these are “The Best Chocolate Chip Cookies” I have ever made and I have tried many. Print this recipe out below, and get ready to impress your family.
What I love about this chocolate chip cookie recipe the most is that it’s down right basic. There is nothing weird going on here. Okay, maybe me piling these chocolate chip cookies on each other for a photo that did not work out is a little weird, but give a lady a break. Especially one who’s trying to lose weight.
The Best Chocolate Chip Cookies Nutritional Information
That’s right folks, I did all of this chocolate chip cookie testing while counting calories (don’t worry I have good testers besides myself), and I think I succeeded because I have lost 10 pounds in 3 months. Not to imply that these cookies are good for a weight loss plan, but if you are watching calories like me, these large cookies clock in at 189 calories per cookie which is not bad. The saturated fat is another story at 6g per cookie. I walked for an extra 15 minutes the day I tested.
Okay, enough of all that nutrition info, how does the cookie taste, Julie?
Why does this Chocolate Chip Cookie Recipe Taste Better?
I realize everyone has their own idea of what the best chocolate chip cookie should taste like. For me, this recipe is better because the cookie is a tad tastier (okay saltier) than most recipes. I’m not a huge salt freak or anything, but the “kosher coarse salt” is spot on in balancing the sweet and savory in this cookie. The extra brown sugar not only pairs up with the coarse salt, it helps keep that texture chewy. BEWARE: DO NOT USE TABLE SALT FOR THIS RECIPE. TABLE SALT IS TOO FINE AND THE COOKIE WILL BE TOO SALTY. COARSE SALT IS LARGE GRANUAL SIZE AND IS ACTUALLY LESS SALT!
Print The Best Chocolate Chip Cookie Cookies Recipe Here
- 2 cups all purpose flour sifted
- 2 1/2 teaspoons COARSE kosher salt (NOT FINE TABLE SALT)
- 1 1/4 teaspoons baking soda (MAKE SURE IT'S FRESH)
- 2 sticks of salted butter softened
- 1/4 cup sugar
- 1 1/2 cups brown sugar
- 2 large eggs
- 1 tablespoon real vanilla extract
- 2 cups semisweet chocolate chips
- chopped walnuts/pecans are always optional
Preheat oven to 325 degrees.
Line large cookie baking sheet with parchment paper and also spray paper with cooking spray.
Combine sifted flour, salt (must be coarse kosher salt), and baking soda into a medium bowl-set aside.
In a stand mixer (with paddle attachment) blend the softened butter and both sugars until smooth (can be done with hand as well just takes more time/effort).
Add both eggs and vanilla and blend well.
Add flour mixture slowly on low speed. Use a rubber spatuala to scrape edges and get everything into a dough (my dough was pretty sticky).
Chill dough for 30 minutes this will help with the stickiness and make it easier to form balls.
When ready to form balls for cookie sheet, have a bowl of cold water to dip your hand in slightly to help keep the dough from sticking to your hand.
Roll balls into 1 1/2 inch balls and flatten with your hand until about 1/2 inch thick. Separate each ball by 3-4 inches because these will spread out.
Bake approximately 13 minutes. The edges should look a little golden brown, and the middle should look "almost done".
Cool on cookie sheet for about 10 minutes and if you think they aren't done enough for your taste, put them back in for a couple minutes watching them.
Cool completely on parchment paper and store in a sealed container with wax paper in between each layer of cookies. Cookies will last 7-10 days refridgerated, or for 6 months frozen.
1-2 cookies is enough for a basic serving! Children will only need 1.
I sure hope you trust me on this scrumptious recipe & try them.Posted by