Perfect Chocolate Chip Cookies

You guys, I did it. I finally found my perfect chocolate chip cookie recipe. If you have been reading this blog over the past few months you will know I have been on the hunt for a go-to CCC recipe. After several attempts, the test has come to an end. All previous recipes deserve some attention, but this one is it. Check out my recipe testing here, here and here. 

I wanted my cookies to be full of chocolate chips, just crisp on the bottom and around the edges, cooked but still soft on the inside, pretty to the eye and about 3 inches in diameter. I am pleased to tell you, I have achieved it. 

I also wanted my CCC to be no fuss. This was the most important aspect for my cookie recipe. No secret ingredients, no refrigerating, no weird flours, just a to the point recipe that makes excellent cookies. I promise you this recipe is easy and full of basic ingredients you already have in your cabinet. 

One of my favorite parts of these cookies is not having to wait for your butter to come to room temperature. Simply cut up 2 sticks of unsalted butter and melt it over low heat. You don't even have to let the melted butter cool, it just goes straight into the other ingredients. This is everythingggg.

One little spin I did do (which is optional) was chopping up my chocolate chips slightly. It's nothing crazy, I just like getting those little small flecks of chocolate throughout the dough. 

Keep reading for the steps on how to make these perfect, no fuss, chocolate chip cookies.

Perfect Chocolate Chip Cookies
yields 32 cookies, adapted from Seven Spoons by Tara O'Brady

Ingredients:
1 cup unsalted butter, diced
3 1/4 cups all purpose flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
1 1/2 cups light brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1 Tbsp. vanilla extract
12 ounces, semi-sweet chocolate chips, chopped (optional)*

Directions:
Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside. 

Place a saucepan on low and melt your butter, stirring occasionally. Make sure the butter does not get too hot to where it sizzles or bubbles.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl mix both sugars. Pour the melted butter into the bowl with the sugars and whisk until smooth. Add the eggs, one at a time, whisking to combine. Stir in the vanilla.

Slowly add the dry ingredients into the butter sugar mixture. I found a wooden spoon to be the easiest for this job. Once the dough has almost come together, but still a little floury, add the chocolate chips.
*I roughly chopped my chocolate chips, so I could get more chocolate in each bite. I also love those little shavings of chocolate sprinkled through the dough! 

Form 2-3 tablespoon size balls. I used a standard size cookie scoop, but would scoop twice, then roll them together to form one big ball of dough. Place them on a cookie sheet about 2 inches apart. Do not overcrowd the pans. I got 8 balls of dough on a pan, at most. 

Bake for 9-11 minutes, rotating the pan around halfway through. Bake until just slightly golden. 

They are almost bakery-perfect in my opinion. I was soooo happy with how they came out. I'll be coming back to this recipe from now on.

I solicited a lot of taste tasters to make sure I wasn't just dreaming on how perfect they were and all came back saying, "this is it." The test is over. These CCCs are here to stay!

I mean just look at that. Full of chocolate chips, a crispy bottom and perfectly cooked but still soft inside.

Now go make yourself some of the best chocolate chip cookies. Bonus points if you make them for your momma for Mother's Day this weekend. Please share with me on social media if you do! #takeabite

Annie