The ‘perfect chocolate chip cookie’
Brian has perfected this recipe and it is hands down our favorite cookie. Yesterday, along with normal sized cookies, we made a giant version in a mini cast-iron and yum, it was just as good as it sounds. There is currently one cookie left and by the end of tonight, or this post, none will remain.
My family has a semi-famous chocolate chip style cookie that I have been spoiled by my whole life. And when I say semi-famous I mean that a batch was made when any of our friends came over and a batch was never remaining after. While the marble square is technically a chocolate chip cookie, it is cooked in a baking sheet and not in cookie form, so we wanted to find a cookie recipe that we liked just as much. After making about a dozen, finding one that we liked, then making that one a dozen times and tailoring the recipe, we’ve come up with a consistent chocolate chip cookie that leaves you at the last bite thinking wait the last bite already?! We just ate the remaining cookie by the way.
First, a few thoughts about the recipe before you dive in: you can use either light or dark brown sugar, there is a difference but not dramatic to taste; Brian melts the butter and lets it cool to room temperature but you could also let a stick soften to room temperature too; the heavy and light measurements are his exact quotes so they are included despite their not very accurateness (haha); we use mini morsels chocolate chips and think they are one of the secrets to the deliciousness of the cookie, dare we say requirement?
The “perfect chocolate chip cookie”
350° / 5 minutes prep / 13 minutes baking
2/3 cup brown sugar
1/4 cup white sugar
1 large egg
1 stick of butter, softened to warm/room temperature
1 tsp. vanilla
heavy 1/2 teaspoon baking soda
light 1/2 teaspoon salt
1 1/3 cup flour
up to one cup of semi-sweet mini morsels chocolate chips
flake salt for topping, or regular salt
By hand with a fork, mix together the sugars, egg, butter, and vanilla. Whip together for two minutes, until well combined and silky
Then add the baking soda, salt, and flour, again combining until fully incorporated
Next mix in the mini morsels chocolate chips
On a light baking sheet, spoon out twelve cookies, about two tablespoons each.
Cookies can be any size you want, just adjust the cooking time accordingly.
If using a dark baking sheet, reduce the cooking time by a few minutes.Sprinkle with salt before baking
Bake at 350° for 13 minutes
*The large skillet cookie is a double cookie scoop and then cooked for 15 minutes in a 6-inch skillet.
Optional: let cool before eating
Recommended: enjoy fresh from the oven in peak warm, fluffy, melted chocolatiness
Let us know and/or tag us if you make these! We want to say mmmm at all your photos!
Cheers!
Olivia
