Perfect Chocolate Chip Cookies

Do you have a favorite cookie recipe, one that you’ve made over and over again?  Me too.  I love me a cookie with a soft inside and just a tad crispy on the outside edges and top.  My favorite recipe comes from the original Toll House Recipe with one ingredient tweak and detailed instructions on the mixing process of the ingredients.  Although I’ve been making these cookies since my childhood it wasn’t until about five years ago that I figured out what needed to happen to create consistent cookies every time.

Until then, I was lucky to bake a cookie that didn’t sink to a thin crisp.  Two things happened that allowed me to test the cookie waters and find out what worked best.  I received a KitchenAid mixer for Christmas and I tested, tested, and tested the recipe.

One thing I feel is often missing from recipes is how much you should mix the ingredients; whether it be for how long or noting what the consistency should look like.  For this recipe, that is the key…how well to mix the ingredients.

Here are some hints for baking these cookies (all of this is on the recipe card, but it’s worth mentioning twice):

Cream the butter, sugars and vanilla | Really cream these together into a smooth mixture.  At first everything will stick to the sides of the bowl but eventually, it will start to come together on the beater.  You’ll still have some on the sides, but you’ll notice the consistency is creamier.

Adding eggs | ONE at a time!  Because the butter mixture is creamy the egg will tear it all apart and it will look slimy until its well mixed.  Don’t worry!  Keep mixing it (we want lots of air in this mixture) and you’ll see a mousse begin to form.  Once that starts, stop the mixer and scrape the sides of the bowl.  Add the second egg and mix until the mousse consistency becomes a bit more creamier and the egg is well incorporated.

Flour | Divide the flour mixture into thirds.  Add the first third and mix well.  The mixture will become fluffy and creamy.  Add the second third and the dough will become thicker with limited visual difference from the first third.  Add the final third and the dough will become very thick, doughy and a bit chalky.  It may even fall apart some.  No worries, I promise.

Enjoy!

Print Recipe
Perfect Chocolate Chip Cookies
Course Dessert
Prep Time 25 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
cookies
Ingredients
Course Dessert
Prep Time 25 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to bake 375 degrees
  2. Mix flour, salt and baking soda in large bowl, set aside
  3. In a mixer, combine butter, sugars and vanilla until fully incorporated. The mixture is done when fluffy and pulling away from the sides of the bowl. Wondering if you're done? Mix for another minute!
  4. Scrape bowl and add one egg. The mixture will begin to resemble mousse; light and fluffy. Add second egg and continue to mix until mixture looks fluffy and whipped. (see notes below for more detailed information)
  5. Scrape the sides and bottom of mixer bowl and add third of the flour mixture. Mix until creamy.
  6. Scrape mixer bowl sides and bottom and add the second third of flour mixture. The dough will become thicker, mix until well incorporated.
  7. FINALLY, add the last third of flour. The dough will look chalky and thick. The dough might also fall apart a bit, it's OKAY.
  8. Mix the chocolate chips. I do this right in the mixer. It's a little clunky but the chips pick up the little bits of dough.
  9. Using a scoop (I use a 2Tbsp scoop) line up five rows of four dough balls on an ungreased cookie sheet. It's okay to crowd this dough, they don't flatten out until after they are out of the oven. Make sure to flatten the dough ball on the edge of the bowl prior to placing on sheet.
  10. Bake for 10 minutes, not a minute more...even if they look a bit raw. Let cool on the same cookie sheet for five minutes. Then transfer to a cooling rack for another 10 minutes.
Recipe Notes

Cream the butter, sugars and vanilla | Really cream these together into a smooth mixture.  At first everything will stick to the sides of the bowl but eventually, it will start to come together on the beater.  You’ll still have some on the sides, but you’ll notice the consistency is creamier.

Adding eggs | ONE at a time!  Because the butter mixture is creamy the egg will tear it all apart and it will look slimy until it's well mixed.  Don’t worry!  Keep mixing it (we want lots of air in this mixture) and you’ll see a mousse begin to form.  Once that starts, stop the mixer and scrape the sides of the bowl.  Add the second egg and mix until the mousse consistency becomes a bit more creamier and the egg is well incorporated.

Flour | Divide the flour mixture into thirds.  Add the first third and mix well.  The mixture will become fluffy and creamy.  Add the second third and the dough will become thicker with limited visual difference from the first third.  Add the final third and the dough will become very thick, doughy and a bit chalky.  It may even fall apart some.  No worries, I promise.

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