Nothing special today, folks. Simply the greatest chocolate chip cookie recipe in existence.
Everybody has their tried-and-true, never-fail, absolute favourite chocolate chip cookie recipe. Some have been passed down from a mother or grandmother, some hail directly from the back of the chocolate chip chip bag, and some (like mine) are the result of trial-and-error over the years.
These cookies are just as I desire my cookies to be. They are soft and chewy in the centre and just-barely-crispy on their golden brown edges. They are studded with a precisely perfect quantity of chocolate chips; as every cookie lover knows, the chip to batter ratio is of the utmost importance. The dough is flavoured primarily with vanilla, with a little bit of almond and a dash of nutmeg to add a bit of depth. As the cookies bake they spread just the correct amount, resulting in the ideal thickness and diameter.
Can you tell I’m really into this recipe? I feel like I’m gushing. I know that everyone has a different standard to which they hold their baked goods. Some people prefer their cookies ultra-soft and cake-like, while some people like them thin and crispy: my ideal is somewhere in between.
The recipe calls for a total of 2 cups of chocolate somethings added to the batter. Here, I’ve used 1 cup white chocolate chips, 1/2 cup dark chocolate chips and 1/2 cup chopped milk chocolate chunks. However, feel free to use whichever blend of chocolate you like. I’ve even used everything from chopped up leftover Halloween candy to crumbled Girl Scout cookies to peanut butter cups. I’ve also added chopped nuts, which are a nice addition if you fancy a nutty cookie.
I don’t need to tell you that cookies are the absolutely best while they are still warm from the oven. Soft, warm, buttery cookies oozing with melty, gooey, chocolate? Perfection. Slightly more perfect perfection if you dunk yours into a glass of cold milk.
That being said, if you choose not to heed my warning and decide not to consume the entire batch at once, firstly, I applaud your willpower and secondly, they keep well at room temperature for 3-4 days in an airtight container.
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed light brown sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- Pinch of nutmeg
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- ½ teaspoon coarse salt
- 1 cup white chocolate chips
- ½ cup semi-sweet chocolate chips
- ½ cup chopped milk chocolate
- Preheat oven to 350 degrees F.
- Cream together the butter, white sugar and brown sugar until smooth. Beat in eggs, one at a time, then mix in the vanilla, almond, nutmeg and salt. In a small dish, combine the baking soda and hot water and stir until dissolved and smooth. Add baking soda mixture to batter.
- Stir in flour until well-mixed and no dry flour remains. Fold in white chocolate, semi-sweet chocolate, and milk chocolate until evenly distributed. Drop by rounded tablespoonfuls onto ungreased pans.
- Bake for 10-12 minutes until the edges are golden brown. For a softer cookie, reduce cooking time as desired.
- Note: In order to prevent the cookies from spreading too much, I recommend keeping the excess dough in the refrigerator between batches. Also, if you have more than one cookie sheet, try to alternate between the two so you are always using a cooled sheet.
Source: A scrap of paper I upon which I copied this recipe from the web years ago, now covered in my notes, additions, substitutions and various doodles.