While Colleen is Winelandia’s resident baking expert, I’ve been known to bake a thing or two from time to time… sometimes poorly, other times really well. Either way, it doesn’t stop me from trying! One of the easiest things that anyone can bake (including me) is chocolate chip cookies.
Let’s be honest… everyone loves a chocolate chip cookie. They are perfect for all occasions; birthdays, office parties, get-well-soon gifts (they have magical healing properties), housewarming, you name it. I was recently reminded of this awesome cookie recipe when my husband finished his dinner the other night, then looked over at me asking what was for dessert. I had nothing planned and it was getting late, but I was feeling generous so I told him I’d make him some cookies if he went to the store for the chocolate chips. The store was closing in 15 minutes, he was back in 5.
This cookie recipe really is something special for a few reasons. You don’t need to use “softened butter”, you can just melt it in the microwave. This is a huge time saver as many cookie recipes want your butter to be room temperature, and who plans making cookies? Not this girl. These cookies are big, crispy on the edges, and chewy in the middle. There is an ample amount of salt and butter in this recipe, which makes a cookie that is balanced, not too sweet, perfectly salty, and as buttery as Paula Deen circa 2008. They are not health food, people.
I can’t remember where I found this recipe, but it’s been my go-to for as long as I can remember. Like an old, tattered recipe passed down for generations, I’ve moved this one from blog to blog and now I will share it with you. The only things that I would suggest to ensure 100% cookie success is to line your baking sheets with parchment (this makes for a super crunchy edge) and that you measure them out with a 1/4 c. measuring cup. You want these cookies to be big for them to come out both crispy and chewy. They keep well in an air-tight container for 3 days.
The Best Chocolate Chip Cookies on Earth
1/4 c. measuring cup
Rubber spatula or wooden spoon
Stand mixer, hand mixer, or good old fashioned elbow grease
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 ounces)
1. Put oven rack in middle position and preheat oven to 375°F.
2. Line two large baking sheets with parchment paper or a silicone baking mat.
3. Whisk together flour, baking soda, and salt in a small bowl.
4. Beat together butter and sugars in a large bowl with an electric mixer or in your stand mixer at high speed until pale and fluffy, 2 to 3 minutes.
5. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute.
6. Beat in vanilla.
7. Put your mixer away! The next step should be done by hand to ensure a tender cookie.
8. Add dry ingredients to butter/sugar mixture and mix by hand with a rubber spatula or wooden spoon until just blended, then stir in chips. Do NOT over-work your cookie dough.
9. Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
10. Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.
11. Crack a jug of milk and enjoy some of these cookies while they are still warm from the oven.