The Best Classic Chocolate Chip Cookies

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While it seems like there’s a holiday for just about everything, we’re especially fond of this one. Today is National Chocolate Chip Day, and you can be sure that we’re celebrating. While you may have grown up with the recipe on the back of the Toll House chips, chocolate chip cookies have come a long way. Below, we’ve given you three recipes that will satisfy your sweet tooth whether you don’t eat gluten, can’t get your hands on enough chocolate or are a sucker for the chewy classic cookie.

The Best Classic Chocolate Chip Cookies (recipe has a variation for a gluten-free option)

This recipe makes for a flavorful, chewy cookie with a subtle caramel flavor. The chocolate chips are large and expand as they cook, so you’ll get silky chocolate in every bite. For a gluten-free cookie, simply swap the all-purpose flour with white rice flour. For a healthier option, exchange half of the white flour for whole-wheat flour. The best chocolate chips to use for this recipe are Ghirardelli bittersweet chips with 60% cacao. They’re just sweet enough without being overpowering. Trust us.

Ingredients:

1 ¾ cups all-purpose flour

½ tsp baking soda

1 ¾ sticks unsalted butter

½ cup white sugar

¾ cups packed dark brown sugar

1 tsp salt

2 tsp vanilla extract

1 large egg

1 large egg yolk

1 ¼ cups chocolate chips

Directions:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Line two large baking sheets with parchment paper.
  3. Whisk together the flour and the baking soda in a large bowl.
  4. Melt 10 tablespoons of butter in a large saucepan on medium-high heat. Be careful not to burn the butter. Swirl it around until it is brown and smells nutty.
  5. Pour the melted butter into a large, heatproof bowl. Add the remaining 4 teaspoons of butter and mix until it has completely melted.
  6. Whisk into the melted butter: the white sugar, brown sugar, salt and vanilla. Add the egg yolk and the whole egg. Whisk for about 30 seconds until the mixture is completely smooth and shiny.
  7. Stir in the flour mixture with a wooden spoon or spatula until no flour pockets are left.
  8. Stir in the chocolate chips.
  9. Scoop up the dough about 3 tablespoons at a time, placing them about 2 inches apart on the baking sheets.
  10. Bake each sheet separately for about 10 to 14 minutes. When you remove the cookies from the oven, the centers should still look soft. You will think they’re not fully cooked, but they’ll continue to cook as they sit on the hot cookie sheet. This is important to keep them chewy. (Try not to eat all of the cookie dough as you’re doing this step.)

Don’t tell your kids or your husband that you made the cookies, and enjoy one or two as soon as they cool.

 

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