Easy-Bake Ovens came out just as I was turning seven. I was so excited when I got one for Christmas that year, I couldn’t wait to make cookies for my dad. Our favorites were chocolate chip, and we could eat half the batter before they even went into the oven. This is where my journey to create the perfect chocolate chip cookie began. I like mine crispy on the bottom and edges, soft and chewy in the center. Adjusting the sugar ratios affects the ultimate texture. More brown sugar yields a chewier cookie; more white sugar yields a crisper cookie. Finding that perfect balance is where the magic lies. Here is my ultimate recipe.
MAKES 24 cookies
INGREDIENTS
2¼ cups (304g/10.7oz) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup/1 stick plus 2 tablespoons (141g/5oz) unsalted butter, at room temperature
¾ cup (150g/5.3oz) granulated sugar
¾ cup (150g/5.3oz) light brown sugar
2 eggs
¾ teaspoon pure vanilla extract
2 cups (360g/12.7 oz) semisweet chocolate chips or high-quality chocolate chunks from a bar
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a stand mixer with the paddle, cream the butter and both sugars for 2 minutes on medium speed. Scrape down the sides and bottom of the bowl and continue beating until light and fluffy, 2 to 4 minutes. Scrape down the sides and bottom of the bowl again.
- Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla. Scrape down the sides and bottom of the bowl.
- Reduce the mixer speed to low and gradually add the flour mixture until fully incorporated. Be sure not to overmix. Remove the bowl from the mixer and fold in the chocolate chips with a rubber spatula until just combined.
- Use a #40 (1-ounce) cookie scoop to portion the dough into 24 balls. Place on a baking sheet, wrap in plastic wrap and chill for at least 30 minutes and up to 24 hours.
- When ready to bake, preheat the oven to 325°F. Line two baking sheets with parchment paper.
- Remove the cookies from the refrigerator, then arrange 12 cookies on each of two pans. Space them far enough part so that they won’t spread into one another when baking. Let sit for 10 to 12 minutes before baking. Gently press the dough balls to flatten slightly before you put them in the oven.
- Bake one sheet at a time on the center rack for 10 to 12 minutes, or until lightly golden brown.
- Let the cookies sit on the pan for 5 minutes, then transfer them to a cooling rack to cool completely. Store in an airtight container.