Ever since I was a little girl, I have always loved baking chocolate chip cookies. Some of my earliest memories are in my kitchen baking the delectable treats. I used to help my mom mix in the ingredients or crack the eggs. I enjoyed the whole process of baking the cookies as well as eating them once we were finished. As I grew older, I started baking independently and made the cookies any time I was free. I used various recipes and after baking many batches, I have the best chocolate chip cookie recipe that never fails to please anyone who tries them. I promise you will love this recipe.
The recipe I use is from the popular site, Tasty. While scrolling through their app, I saw this recipe and I knew I had to try it. I used to use Nestle Tollhouse’s famous chocolate chip cookie recipe, but I was curious to see if Tasty’s was any better. Surprisingly, my family and I enjoyed Tasty’s cookies more than Tollhouse’s and I haven’t stopped using Tasty’s recipe since. However, I have made a few tweaks to the recipe.
First of all, I cut down on the amount of salt the recipe calls for. Originally it calls for 1 teaspoon of salt but my family and I think it tastes too salty. Instead, I use 1/2 teaspoon of salt. Salt is typically used in baking to enhance the flavor of the baked good, not actually make a treat taste salty. Secondly, I like to use chocolate chips instead of what the recipe calls for which is chocolate chunks. In my opinion, when you eat a chocolate chip cookie you should be consuming chocolate chips, not chocolate chunks but overall it does not make a difference what you use. I also scoop the cookies with a smaller scoop than they do in the original recipe.
Below is the original Tasty Chewy Chocolate Chip Cookie recipe:
- ½ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 teaspoon salt
- ½ cup unsalted butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 4 oz milk or semi-sweet chocolate chunks
- 4 oz dark chocolate chunk, or your preference
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12–15 minutes, or until the edges have started to barely brown.
- Cool completely before serving.
The images below will show you the way I make the cookies and I encourage you to bake them for yourself just so you can see how AMAZING they really are.
Parchment paper is a type of baking paper that has been treated so it is nonstick. You can use it while you bake so your treats don't stick to the surfaces they are baked on. It is an alternative to nonstick cooking sprays. Also, you can use it as a funnel as I did in the photo above so you don’t make a mess.
I store these cookies in an airtight container so they stay fresh for as long as possible. Don’t worry though, these will disappear quickly. This recipe is absolutely delicious and not hard to make at all. Whether you love to bake or not, this is the chocolate chip cookie recipe you have been needing in your life and you must try it. I hope you enjoy!