The Quintessential Chocolate Chip Cookies
The chocolate chip cookie is the quintessential home-baked treat. It is my absolute favourite sweet pick me up! These cookies can be thrown together so quickly making them easy to whip up on a whim for your family and friends.
Over the years I have tinkered with SO MANY different chocolate chip cookie recipes, but this one is truly my favourite!
These cookies are a staple in our home. I don’t buy any cookies for the kids at the grocery store. I also know that if I did buy cookies for the kids, my husband and I would be the ones devouring the box in no time. This has lead to a rule we live by in our home, if we want cookies – we have to bake them from scratch. This helps us have some control, and it means I will really go out of my way to bake them when we really have a craving that I or we as a family can’t kick that day!
What I particularly love about this recipe in particular is the base is so delicious because of how you brown the butter. Sometimes, I have run out of dark chocolate, and I have only had white chocolate, and sprinkles on hand so I would swap it with those inclusions instead and they always turn out equally delicious! We then had white chocolate confetti cookies to eat instead. Trust me – nobody complained!
Have fun with this recipe, don’t be shy to add anything you like to it! Use nuts, candy or even your favourite chips or pretzels for a salty & sweet option! Go nuts, and let me know how it turns out for you.
The Quintessential Chocolate Chip Cookie
Equipment
- 1 cookie sheet
- 2 Mixing bowls
- 1 whisk
- 1 spatula
- 1 small pot
- 1 set of measuring spoons
- 1 Food scale
Ingredients
- 1 1/4 cup Flour 170g
- 1/2 tsp Baking soda
- 1 tsp Salt Maldon salt is preferred, or Kosher sea salt
- 140 g Butter a little more than 1/2 cup
- 1/2 cup Dark brown sugar 110g dark brown sugar is preferred, but you can use any brown sugar you have on hand
- 1/4 cup Granulated sugar 50g
- 1 Large egg room temperature
- 2 tsp Pure vanilla extract
- 1 cup High quality dark chocolate chips I love using Cacao Barry/ Callebault chocolate for all my baking, but you can use any chocolate chips you have on hand
Instructions
- Preheat the oven to 375 degrees F
- In a mixing bowl, combine the flour, baking soda, and salt, whisk it, then set aside
- Combine brown sugar and granulated sugar in a mixing bowl and whisk it together then set aside
- Using your small pot, melt the butter over medium heat whisking consistently. Keep cooking the butter as it foams, until all the foam dissipates. You'll notice the butter will begin to turn brown and smell a little nutty. This step usually takes about 5 minutes
- Pour the butter over the sugar mixture and whisk it together, then set aside to cool for about 5 minutes
- Once the mixture becomes somewhat cooler or lukewarm, add the 2 teaspoons of pure vanilla extract, and the egg and mix until it is fully incorporated. Mix until it has somewhat of a caramel looking consistency
- Using a spatula, slowly add the flour to the sugar/butter mixture and mix until fully incorporated, then add 1 cup of dark chocolate chips and mix them in
- If you find the batter too soft, you can let it sit in the fridge for about 10-15 minutes to firm up before spooning your cookie balls
- Using your food scale, weigh out 50g balls, then set them on a cookie sheet with parchment paper. If you don't have parchment paper you can simply grease the sheet with a cooking spray of your choice
- These cookies expand, so I normally lay out 9 cookies/cookie sheet to bake
- Bake the cookies for 12 minutes in the oven, or until golden brown and semi-firm around the edges. Once they are baked, let them cool for a couple of minutes before removing and setting them on a wire rack to cool completely.
- You can keep them in an air tight container, for several days or freeze them in a freezer bag and keep them for months in the freezer and defrost to serve when you need them.