Chocolate Chip Cookies

Guess what? I’ve got another cookie recipe for you! Yes I know, another cookie recipe. I think that’s a little over 40 cookie recipes I have shared you y’all. Hey, this blog can’t be called Cookie Jar Treats without cookies right? Exactly.

Let me tell you a little bit about these chocolate chip cookies. This is probably the best recipe I have made for a plain old-fashioned chocolate chip cookie. I know everyone says that about their chocolate chip cookies, but I’m saying these are the best so far. Here’s why:

1. No grease. The past few cookies I’ve made have had a little bit of sheen. The grease on the cookie doesn’t mean it’s a bad cookie it’s is just a little off-putting is all.

2. Abundance of brown sugar. I have trouble detecting brown sugar in chocolate chip cookies, which is my favorite component of chocolate chip cookies. I hate when a recipe calls for half white sugar and half brown sugar or slightly more brown sugar to white sugar. Give me at least 80% brown sugar darn it! (P.S. I have a cold, and for me to say that I can taste the brown sugar while not being able to taste anything is pretty darn impressive)

3. The combination of semi-sweet and milk chocolate. I am not a fan of milk chocolate. If someone told me there was a table piled with dark chocolate and a separate table piled with milk chocolate, my little feet would automatically start meandering towards the dark chocolate table. The person I got the recipe from suggested combing the two types of chips, so I did. Turns out I had more milk chocolate chips than semi-sweet, so that’s what I went with.

4. Perfect distribution of chocolate. I use Ghirardelli chocolate for anything that calls for chocolate or chocolate chips. To me they are simply the best, and quite affordable. For some unknown reason though, Ghirardelli makes their milk chocolate chips about 100% bigger than all their other chips. It’s weird, but I deal with it. So I got this notion instead of just pouring in the full disks of milk chocolate and chips of semi-sweet, I decided to roughly chop the chocolate up. I’m doing this with every cookie from now on because it yields the best cookie to chip ratio.

5. Crisp edges. I like cookies with a crisp outer ring. I am a man-handler when it comes to food. Seriously. I take my granola bars apart and eat small chunks at a time; I tear off little sections of my peanut butter sandwiches and eat it in a circle; I eat the tails of goldfish first and then et one side of the fish and then the other. I know I’m weird… what was I saying? Oh yeah, crisp edges. Crisp edges allow me to putt apart the cookie and let me eat it that way I like to eat the rest of my food. Plus the edges of these cookies actually brown! I’ve never baked a cookie where the edges turned brown before. It was very exciting.

6. Finally, the soft and chewy center. It’s still kind of missing the gooey factor, but I’ll take what I can get. The center really is very tender and squishy and I just love it.

Wow that’s a lot of things to love about a simple chocolate chip cookie, right? Wrong, chocolate chip cookies are very complex when you think about it. Try not to think about it too hard, it might hurt your brain.

So please enjoy these cookies. Especially with a glass of milk (who wouldn’t?). The crispy edges hold the milk ever so nicely.

Oh and I forgot to mention something! This post is apart of the 12 Weeks of Christmas Treats hosted by Meal Planning Magic. So if you have a special little sumtin’ sumtin’ that would be great on a holiday treat table, talk to Brenda to find out how to join the blog hop!

Chocolate Chip Cookies

Adapted from Hip Foodie Mom

Makes 2 ½ dozen cookies

Ingredients

1 1/3 cup unbleached all-purpose flour

½ tsp. salt

½ tsp. baking soda

¾ tsp. baking powder

7 tbsp. unsalted butter, soft

¼ cup sugar

¾ cup dark brown sugar

1 egg, room temperature

1 tsp. vanilla extract

30g semisweet chocolate chips, roughly chopped

60g milk chocolate chips, roughly chopped

Directions

Preheat the oven to 350 F. Line a baking sheet with parchment paper; set aside.

In a medium bowl, whisk together the flour, salt, baking soda, and baking powder; set aside.

In a bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars together on medium speed until soft, fluffy, and light in color. Beat the egg and vanilla in well. Scrape down the sides of the bowl. Turn the speed down to low and slowly add the flour mixture in, making sure to scrape down the sides of the bowl as necessary. Fold in the chopped chocolate.

Using a small cookie scoop (mine is about 1 ½ inches in diameter and I think it’s 1 tbsp. worth) divide the cookie dough onto the parchment lined baking sheet. Space each cookie about 2 inches apart. Bake for 10-12 minutes or until the edges turn slightly golden. Allow the cookies to cool on the tray for a few minutes before removing onto a cooling rack.