My Perfect Chocolate Chip Cookie
Soft and sweet.
Crispy and buttery.
Chewy and full of chocolate.
With nuts.
Without nuts.
There are so many options to choose from.
And there is no one right answer.
I have been on an epic adventure of trying to find my absolute perfect chocolate chip cookie. And I know my perfect cookie is not your perfect cookie, or my husbands perfect cookie, or your son’s perfect cookie.
My perfect cookie has a crisp, but a chew. A snap but is soft and tender. Has chocolate in every bite, without it being overwhelmingly so.
My perfect cookie is nutty, without nuts. Raises and falls and is full of beautiful wrinkles and crevices.
My perfect cookie can come together quickly for the one late night craving. And can also be made in advance for parties to impress.
It has been a journey finding my perfect cookie. And I’m ecstatic to share it with you all.
Ingredients
1 C butter
1 C dark brown sugar
3/4 C granulated sugar
1/2 tsp. salt
1 tsp. Baking Soda
1 T. Whole milk
2 tsp. vanilla
1 egg + 1 yolk
2 1/4 C All purpose flour, sifted
1 C chocolate chunks
Steps:
Preheat oven to 350 fahrenheit
Brown the butter in a pan and transfer to a heat safe mixing bowl
While the butter is still warm, mix in the sugars and whisk well to dissolve as much as possible. It will not fully dissolve, but this will accelerate it.
Add in milk, and vanilla. Whisk well.
Allow mixture to cool until it is just warm to the touch. Add in eggs and whisk until custardy and thickened.
Sift in flour and mix. Stir in chocolate chunks.
Using an ice cream scoop, scoop out cookies onto a parchment lined baking sheet at least 2 inches apart. These cookies spread quite a bit.
Bake for 12-14 minutes, until the edges are golden brown. Cool on cookie sheet for 5 minutes before transferring cookies to a cooling rack.
