Out of all the desserts I know how to make (and I know a lot), chocolate chip cookies will always, always, always be my favorite, which is why I am making them my first ever blog post. Every step of the chocolate chip cookie making process is amazing. First you get to eat the dough. I could literally stop there. Just make the dough and eat it. If we’re being honest, that’s the best part anyway. But if you do save enough to bake, you get to fill your kitchen with the sweet aromas of butter, brown sugar, and chocolate. And then, is there anything better than eating a warm cookie, fresh from the oven, with the chocolate oozing out? I don’t think so. (Other than the dough part, maybe? See why I like chocolate chip cookies so much?)
I have made these cookies every week for the past month. My freezer has been stocked with dough balls, for those late night cravings. John has eaten an entire cookie in two bites. We have literally been fueled by these cookies. They’re that good. My cookie checklist is simple: gooey center, crunchy edges, pools of chocolate, and a sprinkle of sea salt. These cookies hit every one of those. I hope you enjoy them as much as we do!
- The baking process for these cookies is probably different from what you are used to. I loosely adapted this process from The Vanilla Bean Baking Book. Tapping the pan a few times during the baking helps the chocolate to pool, as well as ensuring a crunchy edge and a soft center. Trust me, it’s worth it.
- Chilling the dough for an hour or longer is crucial to this recipe! If you bake them right away they will spread and become flat and crunchy, especially if you tap them on the counter during the baking process.
- You can use any type of chocolate you want, but I recommend buying a bar and chopping it yourself. I like to keep my chunks large, for bigger pools of chocolate. Feel free to use any chocolate you like. Semi sweet or dark will be best!
- This dough can stay in the fridge wrapped for about a week, or in the freezer for about a month. Make sure they are in a ziplock without any air, or tightly wrapped in plastic so they don’t dry out or get freezer burn. I like to keep a bag full in my freezer and bake off one or two at a time, since they are best fresh out of the oven.
Classic Chocolate Chip Cookies
Yield: 20 medium sized cookies
Time: 30 minutes, plus 1 hour for chilling
- 1/2 cup butter (room temperature)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cups AP flour
- 8 oz chocolate, chopped
- Sea salt, optional
- With a paddle attachment or a hand mixer, cream the butter with both sugars until light and fluffy, about 3-5 minutes.
- Add in the egg and vanilla, and mix until well combined.
- Combine flour, salt, and baking soda. Add all at once, and mix until just combined.
- Stir in chocolate chunks. Scoop dough into about 1 tablespoon sized balls. Place on a cookie sheet and chill for 1 hour.
- Sprinkle with sea salt if desired, and bake at 350°F. Set a timer for 6 minutes. At this point, take the cookies out of the oven and tap the tray on the counter three times. You should see the cookies deflate slightly, and the chocolate begin to spread. Place back into the oven for two minutes. Repeat the tapping again, then cook for two more minutes. Let cool slightly, and enjoy!