Chocolate chip cookies are the best cookies. As much as you might be feeling some white-chocolate-macadamia protests deep in your little heart, you and I both know that chocolate chip cookies are the Rocky of cookies. They put in the work, grind it out, and come out on top. They’re not the locally-raised salted double caramel cookés your cool coffeeshop sells for $3.99 apiece – they’re the cookies your grandma made on Sunday afternoons, the ones your best friend’s mom would hide at the back of the breadbox (Nancy, I see you.) Chocolate chip cookies are the white t-shirt and jeans of cookies – they’re good, they’re classic, and they don’t mess around.
This particular recipe for chocolate chip cookies is 100. I broke it out this past weekend on a whim – I had some chocolate kicking around from Christmas, so I made these somewhat unique chocolate chip cookies with a mix of dark chocolate toblerone and mint chocolate chips. Kind of a weird combo in theory, but it turned out aces. Feel free to make them with whatever you have kicking around – a couple of chopped up caramilks would be good, as would just plain ol’ chocolate chips.
- Aim for a cup or so of chocolate once it’s chopped up. To be honest, I didn’t measure – but use as much chocolate as you can incorporate into the dough… and thank me later.
- 2 and 1/4 cups all purpose flour
- 3/4 cup white sugar
- 3/4 cup brown sugar – I used the extra dark muscado stuff because I like the flavour, but you can use just golden sugar (or more white sugar… do what you gotta do, they’ll turn out fine).
- 1 cup of butter, softened
- 1 tsp vanilla
- 1 egg
- 1 tsp baking soda
- 1/2 tsp salt
- Pre-heat your oven to 375.
- Mix the sugars, butter, vanilla, and the egg.
- Add in the flour, salt, and baking soda
- Mix all that ish up – work those biceps
- Add in the chocolate – as my theory above, you should add as much chocolate as you can incorporate into the dough. I mixed as much as I could in, and then stuck the leftovers onto the tops of the doughballs
- Make golf ball (or slightly smaller) balls and space them out on an ungreased pan
- Bake for 8 – 10 minutes
You’ll have to leave them to sit on the pan for a few minutes to cool off before they’re firm enough to even scoop onto a cooling rack – but once they’ve cooled a bit, these are the chewiest, best cookies around. I suspect these could be varied in endless ways, so you could switch in raisins and cinnamon, coconut, white chocolate and craisins, walnuts… whatever floats your boat.