The BEST Chocolate Chip Cookies

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, I cut down on the amount of salt for which the recipe calls. Originally, it called for 1 teaspoon of salt but my family and I thought it tasted too salty. Instead, I now use 1/2 teaspoon of salt. Salt is typically used in baking to enhance the flavor of the baked good, not make the 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. However, it really does not make a difference what you use as long as there is some sort of chocolte present. 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

1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
2. 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.
3. 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).
4. 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.
5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
6. 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.
7. Bake for 12–15 minutes, or until the edges have started to barely brown.
8. Cool completely before serving.
9. Enjoy!

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.

These are the unmeasured ingredients I used. You can use any brand you want but these are the brands I used.

These are the measured ingredients. I measured out my ingredients ahead of time but you can measure them as you go about the recipe.

First, I combined the melted unsalted butter, brown sugar, and granulated white sugar in my stand mixer. You can mix the ingredients by hand but I prefer to use a stand mixer.

Next, I added the salt into my butter and sugar mixture.

Next, I added the vanilla extract into the butter, salt, and sugar mixture.

Next, I added the egg into the other ingredients.

I creamed the mixture together for about 2 minutes on low speed until it looked fully combined and creamy.

Next, I poured a third of my sifted flour and baking soda onto a piece of parchment paper. I will use this in the next step in order to funnel the dry ingredients into the wet mixture.

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.

Slowly, I added my dry ingredients into my wet ingredients and mixed on the lowest speed my mixer had so I didn’t make a mess.

Next, I added semi-sweet mini chocolate chips. Using mini chocolate chips allow for bits of chocolate in every bite. I use semi-sweet chocolate chips because they have a nice flavor and are not too sweet or too bitter. It is right in the middle of milk chocolate and dark chocolate. I mixed the chocolate chips at the lowest speed.

The final dough should look like this.

I covered my dough with plastic wrap and it chilled for thirty minutes in my refrigerator.

Next, I preheated my oven.

Next, I scooped my dough with an ice cream scoop onto my baking trays, which were lined with parchment paper. I lined them with parchment paper so the dough will not stick when they bake.

I put the first batch of cookies in the oven for 8 minutes. Once they baked for 8 minutes, I turned each pan 180 degrees and allowed the cookies to bake for 3 more minutes.

I took the cookies out of the oven and they smelt incredible! I let them cool for about a minute before I had to try one while it was still warm and fresh out of the oven.

Yum!

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!