Every home needs a “go-to” chocolate chip cookie recipe. Mema has her Famous Oatmeal Chocolate Chip Cookies. And this is mine. Gooey on the inside. The perfect crisp on the outside. These don’t long in my house. I hope you enjoy them too!
Is there really a more classic treat than a chocolate chip cookie? I don’t think so. There’s a reason many realtors will throw in a batch of chocolate chip cookies into the oven during an Open House, it’s because chocolate chip cookies evoke this feeling of HOME.
There are MANY recipes out there claiming to be the best. And I don’t know if mine is the best, but my recipe is beloved by my husband, children, and friends whom I bake these for. Any of them will tell you that I have been experimenting with my recipe for YEARS. And this is the recipe I finally landed on – not too dense, not too crispy, and not too dough-y. Hence, the perfect chocolate chip cookie.
How to Make:
My recipe includes a few unexpected ingredients. Don’t sweat it if you don’t have them, I’ll give some substitutions/ other options along the way.
- 2 1/2 C Fresh Milled, Soft White Wheat (Note, you can substitute a good quality Whole Wheat Flour or All Purpose Flour here)
- 4 TB Corn Starch (sub with flour if you don’t have it)
- 1 t Baking Soda
- 1 t Sea Salt
- 1 C COLD Butter
- 1 C Brown Sugar
- 1/2 C Granulated Sugar
- 2 t Pure Vanilla (vanilla paste is a wonderful substitution)
- 1/2 t lemon juice or apple cider vinegar (trust me here)
- 2 large eggs at room temperature
- 2 C Chocolate (Using both Semi-Sweet & Dark Chocolate is a favorite combo of mine)
- With an electric mixer (hand held is fine), cream butter & sugar together. This step is very important. You want to WHIP IT GOOD. Should take at least four minutes
- While butter & sugar are being creamed together, mix together your dry ingredients in a small bowl (flour, corn starch, baking soda, salt. Add 1 t baking powder if you want your cookie to have a little extra “oomph”)
- Once butter & sugar is creamed together, add vanilla, lemon juice, and eggs to your wet ingredients
- Add dry ingredients to the wet ingredients
- Stir in chocolate chips & other mix ins by hand. Be careful not to over mix!
- Refrigerate the cookie dough for at least an hour or overnight. Note, this step can be skipped for the impatient Pams (like me!). The cookies will just spread more and won’t be as fluffy.
- After chilled, pre-heat oven to 350 F.
- Use a large cookie scoop (3 T or even a quarter cup for extra large cookies) to scoop cookie dough onto a lined baking sheet. Place cookie dough about 1 1/2 inches apart. Bake for 13-14 minutes. For smaller cookies, bake for about 9-10 minutes.
- A “done” cookie will be golden on the outside and slightly gooey on the inside. Remember, they will continue to cook & set up when you take them out of the oven. Rule of thumb – under bake!
- Transfer cookies to cooling wrack about 5 minutes after taking out of oven. Waiting 5 minutes ensures the cookies are set before transferring. But not necessary before eating. Fresh out of the oven cookies are THE BEST. Try to find something better.
Tips & Tricks:
- Repeat after Desiree – “I will not over mix my cookie batter. I WILL NOT over mix my cookie batter.”
- Leave the cookie dough in the fridge for 1 hour or overnight for a fluffier cookie
- Quality of ingredients really do matter, but I think heart matters more. While I love to buy organic, it is not always an option for my budget. So get the best quality ingredients you can afford. Can’t do organic this time? Don’t sweat it.
- Want to make the most beautiful chocolate chip cookies ever? Dice up a chocolate bar and mix it into your dough with the chocolate chips. Then dot your cookie dough with extra chocolate chips. Sprinkle with flaked Sea Salt to take it up a notch.
- Holiday Flavor: Orange Zest, Dried Cranberries, Pecans, & Dark Chocolate. My kids don’t really go for this one, but I LOVE this combination.
- Santa’s Favorite: Stir in Red & Green sprinkles into your cookie batter at the same time as the chocolate chips. Go wild and throw in Christmas MnM’s
- Johnny Special: Dice up Reece’s Peanut Butter Cups and add to batter with chocolate chips (you’re WELCOME.)
- Store them in an air-tight container for a few days (if they last that long).
- Tip: FREEZE the cookie dough balls overnight, then place the frozen dough balls into a plastic bag for REAL quick chocolate chip cookies for those surprise cravings). When you’re ready to bake, simply place on a lined cookie sheet & pre-heat oven. The cookies should soften a bit while oven is pre-heating. Bake as usual (plus a few minutes depending on how much the cookie defrosted.)
The Heart of the Chocolate Chip Cookie
Food truly is a labor of love and an expression of who we are. Everyone likes their cookies a little different, so I encourage you to experiment with yours! Remember, the heart of the chocolate chip cookie is not perfection but rather who they’re being shared with!
Be sure to tag us on all this social @whitebarnfamilyfarms with pictures of your cookies!