One of my favorite childhood memories is coming home from school and finding a fresh batch of cookies on the kitchen table. Eating warm, gooey, chocolaty cookies made me feel safe and loved. To this day, whenever I make chocolate chip cookies, I think of my mom. She made them often and stored them in yellow Tupperware containers.
I want my kids to have that same experience of coming home from school and finding delicious cookies. Truth be told, my kids just want cookies, period. But my expectations are higher. I want amazing cookies.
Several yeas ago I set out on a quest to find the best chocolate chip cookie recipe out there. As I started trying out different recipes, I realized that there are endless variations out there. Some recipes make thin, firm cookies. Other recipes yield greasy cookies. Some recipes call for vanilla pudding, others for shortening.
When I found this recipe on Mel’s Kitchen Cafe and then later in this cookbook from Cook’s Illustrated, I knew I had a winner. I have been making these cookies for a long time now and they are huge hit wherever I go. I have shared this recipe with friends more times than I can count. And today, I am excited to share them with you. Enjoy! ♥
- 2⅛ cups all-purpose flour (about 10½ ounces)
- ½ teaspoon table salt
- ½ teaspoon baking soda
- 12 tablespoons (1½ sticks) butter, melted and cooled slightly
- 1 cup packed light brown sugar (7 ounces)
- ½ cup granulated sugar (3½ ounces)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla
- 2 cups (12 ounces) semisweet or milk chocolate chips (I prefer mini chocolate chips, but I often use a combination of mini and regular size)
- Preheat oven to 325 degrees.
- In a medium size bowl, mix together the flour, baking soda, and salt; set aside.
- In a stand mixer or with a hand mixer, cream the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla. Add the dry ingredients and mix until combined. Stir in the chocolate chips.
- Using a cookie scoop or two tablespoons, scoop them onto cookie sheets lined with parchment or silpat baking mats. Bake until lightly golden brown, about 10-12 minutes.
Source: I use the slightly adapted measurements from Mel’s Kitchen cafe, but this recipe can also be found in “The New Best Recipe,” from Cook’s Illustrated