I can’t tell you how important a good cookie recipe is to me. It’s like my version of the “Little Black Dress.” And I think the most illusive of those recipes is a good chocolate chip cookie. Naturally, there are about a dozen things that can go wrong when making cookies, but none of it matters if you don’t start with a good recipe.
One key ingredient is a good chocolate chip. They can literally make or break your cookies. My favorite chips are Enjoy Life Semi-Sweet Chocolate Chips. I order mine from Thrive Market, but you can probably find them at Whole Foods. I was leery about dairy-free chocolate chips, but these have amazing, rich flavor. They really make the cookie.
Also, make sure your butter is soft and your oven is hot. Butter that is allowed to melt will result in too much spread on the cookies. That’s when all of your cookies run together and become crispy Frisbees. An oven at the wrong temp will also have the same result. You will want to give your oven a few minutes between batches to come back up to temperature before adding the next batch. Likewise, butter that’s too cold won’t blend correctly and may result in cookies that don’t rise. Slice the butter into thin pats and leave it at room temperature for about 30 minutes before mixing. This will give it time to get just soft enough for perfect cookies.
Gooey Chocolate Chip Cookies
3/4 c. white sugar
3/4 c. brown sugar
1 c. butter, softened
1 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
2 c. semisweet chocolate chips
Preheat oven to 350 degrees. In a bowl, cream sugars, eggs, butter and vanilla. In a separate bowl, combine the other dry ingredients. Sift the dry ingredients into the creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto an ungreased cookie sheet.
I use a medium sized ice cream scoop to dish out my cookie dough. It gives the cookies a nice shape and portions them perfectly.
Bake the cookies at 350 for 10-12 minutes. They’re done when the centers just start to brown.