Posted On Jan 13, 2022

There are a ton of chocolate chip cookie recipes out there but this is my ultimate. I played around with creamed butter or melted butter and the ratio of brown to white sugar, and ultimately decided that this is what works for me. This recipe makes a cookie with crisp edges and a soft and chewy middle. It’s not too thick or too thin, it’s just right. They taste awesome warm and bonus, just as good when they’re cool.

THE ULTIMATE CHOCOLATE CHIP COOKIE RECIPE

MAKES ABOUT 22 COOKIES, PREP TIME: 15 MINUTES, BAKE TIME: 15 MINUTES, TOTAL TIME: 30 MINUTES

Ingredients

1 1/2 cups flour

1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup butter
3/4 cups brown sugar
1/4 cup white sugar
1 large egg
1 teaspoon vanilla
1 cup dark chocolate chunks/chips
flaky sea salt, to top

In a bowl, stir together flour, baking soda, and salt. Set aside. Melt the butter over very low heat so you don’t loose any moisture and then cool to room temp.

In a bowl, whisk the cooled melted butter and sugars together until light and fluffy. Add the egg and whisk until combined. Stir in the vanilla with a wooden spoon or spatula. With the same spoon/spatula, stir in the dry ingredients until just barely combined; some streaks of flour are okay. Stir in the chocolate chips. At this point there should be no visible flour streaks.

Scoop cookie dough onto a tray or plate with a 1.25 ounce cookie dough scoop (or make 1.5 tablespoon balls). Cover with plastic wrap and place in the fridge for 30 minutes. You can also freeze these guys and bake from frozen, adding a couple of extra minutes.

When it’s time to bake, heat the oven to 375°F and arrange cookie dough on parchment paper line baking trays, leaving 2-3 inches between each cookie. Sprinkle with with flaky sea salt and bake until the tops are cracked and lightly golden, 10-12 minutes, rotating the pan halfway through. Cool on the pan, and enjoy!

Original Article : https://iamafoodblog.com/how-to-make-the-ultimate-chocolate-chip-cookie/

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