AG Handcrafted

This recipe for chocolate chip cookies will be your new go-to for this classic treat. Feel free to change out the chocolate chips for white chocolate, candy coated chocolates, dried fruits, or nuts. Make this recipe your own with whatever mix-ins your heart desires!

The notable thing about this recipe is it uses melted butter. Using melted butter as opposed to using butter that is at room temperature will give this cookie a little bit of a cake texture. Very pillowy!

To help keep this cookie from being overly sweet, opt for semi-sweet chocolate chips. Or better yet, a mix of bittersweet and semi-sweet chocolate chips.

Making sure you mix gently and for not too long will prevent your cookies from being tough (because who wants tough cookies?). Additionally, being mindful of how your cookies are looking when the 8 minute mark is approaching is key so that they don’t overcook (again, who likes tough cookies?). You’ll know they’re ready when they’ve fluffed up, still a little pale but edges are just starting to brown. At that point, you can carefully transfer them to a cooling rack to cool completely. Once they’ve cooled, you can store these cookies in an airtight container for up to a week. I don’t actually have any feedback for what these cookies are like after a week because they don’t seem to last for more than a couple of days at my house. I hope your cookies turn out so well that you have the same issue as me! Let me know how this recipe went for you. Happy Baking!

The BEST Chocolate Chip Cookies. Ever.

This recipe for chocolate chip cookies will be your new go-to for this classic treat. Feel free to change out the chocolate chips for white chocolate, candy coated chocolates, dried fruits, or nuts. Make this recipe your own with whatever mix-ins your heart desires!

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Prep Time 30 minutes mins

Cook Time 8 minutes mins

Course Dessert

Equipment

• Cookie sheet
• Parchment paper
• Wire Whisk
• silicone spatula
• Cookie Scoop (or a couple of dinner spoons)
• Medium bowl
• Large bowl

Ingredients

  

• 1 Stick Salted butter, melted (1 stick=1/4 cup)
• 1/2 Cup Granulated sugar
• 1/4 Cup Packed brown sugar
• 1 Tsp Vanilla
• 1 Egg
• 1 1/2 Cups All purpose flour
• 1/2 Tsp Baking soda
• 1/4 Tsp Salt
• 3/4 Cup Semi-sweet chocolate chips

Instructions

 

• preheat oven to 350°F; line cookie sheets with parchment paper
• In medium bowl, whisk together flour, baking soda, and salt; set aside
• Whisk together melted butter and sugars until fluffy
• Add vanilla and egg and gently whisk together until just incorporated*
• Fold in flour mixture using silicone spatula until crumbles start to form
• Add chocolate chips and mix just until it all has come together evenly
• Scoop balls of cookie dough onto baking sheets, leaving about 1 inch of space between the portions
• Bake for 8-10 minutes (you’ll know they’re done when they are pale and fluffy and the edges are just starting to brown)
• Cool completely on a wire rack and then store in an airtight container for up to a week (though I don’t think they’ll take that long to get all eaten up!)

Notes

*Whisking too vigorously or for too long will result in a tough cookie.

 

Using salted butter is a must, and the addition of the 1/4 tsp of salt is also crucial. Trust the process;  you won’t be disappointed.

 

No need to flatten the balls of dough before baking. They will level out by themselves, and this also makes for a nice texture when they’re done baking.