Best Ever Chocolate Chip Cookies

Every baker has a classic chocolate chip cookie recipe in their back pocket, this one is mine.  I use a mix of semi-sweet and dark chocolate chips to bake the BEST EVER chocolate chip cookies to please my favorite cookie monsters!!!

Best Ever Chocolate Chip Cookies ~ Pearls + Girls

Cookie Monster’s favorite cookie is, of course, the chocolate chip cookie.  I’d say that furry monster has pretty good taste, because it’s my favorite, too!  I like my chocolate chip cookies to be crispy on the outside and chewy on the inside, and this recipe fills the bill!  I’ve been making these cookies for years for friends and family, and they are always a hit.  Only one time did a child refuse to eat these cookies, but I found out that she was used to having MILK chocolate chip cookies, while my cookies use a mix of semi-sweet and dark chocolate chips.  I personally believe that REAL chocolate lovers like dark chocolate, but to each their own!  My kids gobble these up, but they don’t know any better, they’ve been eating dark chocolate since they were babies! 😉

Best Ever Chocolate Chip Cookies ~ Pearls + Girls

The inspiration for this recipe comes from the back of the bag of Ghirardelli chocolate chips.  Fancy, right? 😉  I know Toll House is supposedly the household name when it comes to chocolate chips, but I rely on Ghirardelli chocolate for just about every recipe, and it hasn’t failed me yet!

Best Ever Chocolate Chip Cookies

Ingredients

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 tsp vanilla
  • 2 eggs
  • 2 cups chocolate chips (I use a mix of semi-sweet & dark chocolate)

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine flour, baking soda and salt in a bowl, set aside.
  3. Cream butter with sugar and brown sugar in a mixing bowl on a stand mixer fitted with a paddle attachment.
  4. Add vanilla and eggs, one at a time, mixing on low speed until incorporated.
  5. Gradually blend dry mixture into creamed mixture.
  6. Sitr in chocolate chips.
  7. For best results, chill dough at least 12 hours.
  8. Drop by tablespoon onto ungreased or Silpat lined cookie sheets.
  9. Bake for 9 to 11 minutes or until golden brown.
http://pearlsplusgirls.com/2013/10/me-eat-cookie/

Comments

  1. says

    So….I don’t know what that sheet is that you are cooking with? Do you find a difference btw that and a regular sheet? What are the advantages, and is it dishwasher-able? I know you love your cooking tools (what self-respecting baker doesn’t) but my micro-kitchen forces me to keep it to the basics unless it’s totally worth it!
    The cookies look really yummy. I generally use the one on the back of the Nestle semi-sweet bag, with the sugar cut in half (I think too much sugar masks the flavors). This one looks so good I think I’ll give this one a try next!

    • KatieKatie says

      It is a Silpat baking mat, it fits right on top of your cookie sheet. I use it for everything – cookies, biscuits, pastry, candy, nothing, I mean nothing, sticks to it, it helps to spread the heat evenly while baking, and it’s a cinch to rinse off in the sink. I don’t think you can put it in the dishwasher, it’s not firm enough to stand on it’s own. I roll mine up for storage, which means it takes up very little space in your cabinet. I bought one as a birthday present to myself a few years back – now I have two. 🙂 If you bake a lot, I think it’s worth it!

    • KatieKatie says

      The Ghirardelli recipe calls for 3/4 cup each of white sugar and brown sugar, same as the Nestle recipe. The main difference is this recipe has less salt and more vanilla extract than Nestle. I do depart from the original Ghirardelli recipe using a combo of semi-sweet & 60% dark chocolate chips, I think it really deepens the chocolate flavor. Some chocolate chip cookie recipes I’ve seen call for a full cup of EACH sugar, so I’m sure you can cut it back a bit without sacrificing the crispness of the cookie. I like my cookies thin and crispy on the edges and chewy in the middle, but some people prefer a more dense cookie. I’d love to hear how your cookies turn out though! 🙂