I came across this article a while ago about the science behind the chocolate chip cookie, and after experimenting with a bunch of recipes, I’ve finally discovered my favorite. Modified slightly after Ina Garten’s famous chocolate chunk cookies recipe, the recipe I’m sharing below makes the softest and chewiest cookies I’ve ever had. It’s easy, delicious, and definitely a crowd-pleaser!
Chocolate Chip Cookies
Prep time: 20 min
Bake time: 15 min
- 2 cups flour
- 16 tablespoons butter (I used a Smart Balance spread instead)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2-3 teaspoons vanilla extract
- 2-3 eggs (depending on texture)
- 1-2 cups chocolate chips
- Using a mixer, mix the butter, brown sugar, and granulated sugar until fluffy.
- Add in vanilla and eggs, one at a time, and mix until light and smooth.
- Slowly add in the flour, baking soda, and salt with mixer on low speed, until everything is combined.
- Fold in chocolate chips.
- The mix will come out very liquid, and maybe even a bit sticky. Use a spoon or ice cream scooper to form small dough balls and place them ~2 inches apart on a baking tray. Use your hands or a spoon to slightly flatten the dough.
- Bake for 15 minutes at 350°.
And, voilà! The recipe makes about 3 dozen cookies. Share them with family and friends, or binge eat them yourself… which I may or may not have done. 😉 Bon appétit!