There are two types of people in this world. The first enjoys crispy and crunchy chocolate chip cookies. The second, the type that I identify with, are people who enjoy soft and gooey, borderline under-cooked cookies. I know a lot about cookies. I’ve been eating them by the handful my entire life. They are like potato chips, or hot dogs. You can’t eat just one. Maybe most people can eat just one hot dog and call it a day….but I love hot dogs. I really really do. I don’t understand people who don’t like them. No judgement. You do you. But…you’re wrong. They’re delicious. Anyway, back to the cookies. There are so many different chocolate chip cookie recipes out there. Each recipe will give you a different cookie. I’ll be honest, I’ve tried a lot of chocolate chip cookie recipes in my life. I’ve been constantly searching for the best one. Sadly, most of them did not meet my very high cookie standards. They were either too dense, too hard, too thick or they just did not taste good. As important as taste is, I am also very big on appearance. I want my cookies to look good! And gooey! And inviting! Most cookies I have tried to make might taste alright, but they don’t look very appealing. Call me a cookie perfectionist. I don’t care. Cookies are important.
Over Spring break a couple months ago I set out to find THE BEST cookie recipe. So I went to Pinterest and searched! I pinned so many recipes that it would take me a million years to actually bake them all. But, I planned to clear my schedule and bake every day until I found what I was looking for. I was prepared for a long, tiring process with a lot of taste tests. Like a lot. An overwhelming amount of cookie consumption. I would take one for the team and try them all! No crumbs would be left behind! Someone needed to taste them all. I volunteered as tribute. And let me tell you, the odds were ever in my favor. Why, you ask? Because I found the recipe. I FOUND IT. And it happened to be the very first one I tried. Some might call that lazy. “Hey Lindsay, how do you know these are the best if they’re the only ones you’ve tried?” Well, I just know! ok!? I was so happy with how they came out that I decided no other cookie recipe could possibly be better! So now, I make these cookies all the damn time. Probably too often.. But, I don’t think it’s a bad thing to always have chocolate chip cookies around. They’re good for the soul. Probably.
The recipe I used is originally from Pinch of Yum. I promise you, if you are like me and LOVE a nice soft, gooey, chocolatey chocolate chip cookie, you will adore these. They are also incredibly simple to make. Which is another reason I make them so often. I can whip these bad boys up in like 5 minutes and then they are off to the oven to make my dreams come true. Add on some time to stop and eat the dough. And then eat some more dough. So maybe like 6 minutes. 6 or 7. OK 8. I eat a lot of the dough. This is getting out of hand. Ok, just save yourself some time and make two batches of dough- one for eating and one for baking. I’m just going to start telling you how to make them.
First thing you are going to do is preheat the cookie maker (AKA, the oven) to 350 degrees. Melt 8 tablespoons of salted butter in the microwave until it is mostly all liquefied-about 35-40 seconds. In the bowl of a stand mixer beat together ½ cup of sugar with the melted butter until they are creamy. Add 1 teaspoon of vanilla and one egg and beat on a low speed until just incorporated. Next, add 1 ½ cups of all purpose flour, ½ teaspoon of baking soda and ¼ teaspoon of salt to the mixture. Mix it together until a dough forms. Once the dough forms add ¾ cup of semi-sweet chocolate chips and stir until just combined. I like to use chocolate chunks instead of chips. I think it makes the cookies look more inviting and amazing. Plus chocolate chips are a little too perfect. They are all the same shape and size. How boring.
Next, line a baking sheet with parchment paper and start scooping the dough. Once again I used my handy dandy scooping apparatus. One day I will learn the technical term for it. But for now, just deal with it. The scooper I used isn’t super small, but it is also not huge. I would say it is medium sized. Just use whatever scooper matches the size of the cookies you want. I ended up with 12 medium sized cookies. Bake the cookies in the oven for 9-11 minutes. They will look slightly golden. That’s how you will know they are done. They might look a little underdone, but that’s ok. When you take them out of the oven, let them cool for a few minutes on the baking sheet and they will finish cooking. Let them cool on the baking sheet for about 20 minutes and they will start to sink down and look exactly how you want them to look. And there you have it. A bundle of soft, delicious cookies that you are going to want to eat immediately. They look so good, you literally have to eat one. You won’t be able to not eat one. Which is why I usually start off by eating 3. And then, I will eat another one. Covered in ice cream. And whipped cream. With another cookie broken up and sprinkled on top. Cookie Monster approved. You should probably go make these now. Go. Do it. You’re welcome.