What makes the perfect chocolate chip cookie? Ask anyone and no answer will be the same.
Some people like their cookies to be crisp and crunchy, while others like them to be soft and gooey. Growing up I would always follow the recipe on the back of whatever chocolate chip bag that was in our house. Sometimes they turned out flat and dry, and other times they resembled cake batter cookies.
But in all reality, the end result of your cookie depends on various factors: the ingredients used, how your blend them, if you chill the dough, and even the altitude during baking. So, after much trial and tribulation, we have finally come up with a recipe that has become our family favorite that is sure to please everyone. It leads to a just-right, raised cookie with a crispy exterior layer and a soft inside. Therefore, our Perfect Chocolate Chip Cookie.
Because each family is different, please feel free to share your secret to the Perfect Chocolate Chip Cookie in the comments below.
The Perfect Chocolate Chip Cookie Recipe
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs – room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
Preheat oven to 350°F
1. In a large mixing bowl, cream together the butter, white sugar, and brown sugar until smooth.
2. Beat in the eggs, one at a time, then stir in the vanilla.
3. Dissolve baking soda in hot water. Add mixture to batter and then add salt.
4. Stir in flour, chocolate chips.
5. Refrigerate for 24 hours.
6. As soon as the batter is able to be scooped without a struggle, drop by large spoonfuls onto ungreased baking pans.
*We prefer to use stoneware baking sheets.
7. Bake for about 12-15 minutes in the preheated oven, or until cookies are light brown.
Mary and Jim