The BEST Chewy Chocolate Chips Cookies
I have been on the hunt for the BEST chocolate chip cookie recipe basically since I found out I was going to become a mom. I mean that is like the ultimate homemade recipe, right? I wanted a perfect cookie recipe that we could make time and time again. It would be THE cookie that my girls measured all cookies against. Well, I am happy to say, I have found it. This will now and forever be out go to cookie recipe.
Ingredients
- ½ cup granulated sugar
- ¾ cup brown sugar packed
- 1 teaspoon kosher salt
- ½ cup unsalted butter melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 tablespoon milk powder
- 8 oz semi sweet chocolate chips or you can use chocolate chunks
Instructions
- In a large bowl, whisk together the sugars, kosher salt and butter until a smooth 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. This will look like a granulated caramel.
- In a separate bowl, sift in the flour, baking soda and milk powder. Then fold the mixture with a spatula (Carefully not to over mix).
- Fold in the chocolate chips or chunks, then cover and chill the dough in the fridge 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. You can also scoop the cookies at this point and freeze to bake as needed or later.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or spray with cooking spray.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches 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. If your oven bakes hotter, check at the 12 minute mark. Cool the cookies and Enjoy!