This Chocolate Chip Cookie Recipe Is Better Than Your Grandma’s
Saying we have the best chocolate chip cookie recipe is a bold claim. But just trust us on this one… These cookies are everything you could possibly want: lightly crisped on the outside and gooey and fudgy on the inside. We promise, they will blow your mind.
There isn’t any groundbreaking technique to making these cookies and there’s no special ingredient in the recipe. The trick to making these babies so good is how you use the ingredients. For example: leaving the eggs out at room temperature and refrigerating the dough for at least 24 hours. Yes, it sucks to wait to bake these cookies, but the wait is so worth it.
How To Make The Best Chocolate Chip Cookies (Makes 16-24 Cookies)
- 1 lb. butter (two 1/2-pound sticks), room temperature
- 1 cup brown sugar, packed
- 1/2 cup white sugar
- 2 eggs, room temperature
- 1 Tbsp vanilla
- 2 1/4 cups flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1 12 oz bag semi sweet chocolate chips
In a large bowl, add dry ingredients (flour, salt and baking powder) and mix until combined. Sifting is always the best policy, but if you don’t have a sifter, a hearty whisk will do. Set aside.
Combine butter, brown sugar and white sugar in another large bowl and use a hand mixer to mix until creamed, about 5 minutes. Add eggs, one at a time, and vanilla and mix until incorporated.
Add dry ingredients to wet ingredients and mix just until you’ve got a solid, thick texture and the mix is thoroughly combined. Drop dough onto a sheet of plastic wrap and form a ball. Wrap the dough and refrigerate for 24 hours. (Trust us when we say refrigerating is necessary.)
After 24 hours of chilling, take out your dough. Preheat your oven to 375° and line two baking sheets with parchment paper. Form dough into 1-inch balls and place on the sheet. Bake for about 10-12 minutes or until just golden on the top.
Enjoy the deliciousness in all its glory.