Crispy, chewy, no-chill chocolate chip cookies. The Best basic chocolate chip cookie recipe is classic, easy to make and delicious.
Good morning friends, I don’t know about you but whenever Monday is a holiday my whole week is off. I feel totally discombobulated, distracted and a little tired. What about you? Does a Monday holiday, three day weekend throw you off or does it rejuvenate you?
Last week I baked every day so that the guys working on the landscaping project had a treat for lunch and then something to take home. Chocolate chip cookies were on repeat, but I also made brownies, and apple squares(recipes to come later).
I am always searching for “the BEST” chocolate cake, chocolate frosting, brownies and chocolate chip cookies, they are the staples of my baking. This week while perusing my cookbooks, I came across a new recipe for the “best” chocolate chip cookie and frankly in my mind it is the best cookie I have made lately. These cookies are easy to make because you don’t need a mixer, you use a spoon and a spatula, they are chocolaty, crispy and delicious. The best part, is that you do not have to chill the dough overnight, although you can if you want to. They have a crispy outside, soft gooey inside and lots of chocolaty goodness.
The BEST, Basic Chocolate Chip Cookie
Recipe adapted from Seven Spoons
1 cup (225 g) unsalted butter, cut into cubes
31/4 cups (415 g) all-purpose flour
11/4 teaspoons baking powder
1 teaspoon baking soda
11/2 teaspoons kosher salt
11/2 cups (320 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
2 teaspoons vanilla extract
12 ounces semi-sweet or bittersweet chocolate, chips or chunks
sea salt for garnish
Preheat the oven to 350°F. Line 2 baking pans with parchment paper.
In a medium saucepan over the lowest heat possible, melt the butter, without boiling, so that minimal moisture is lost. Stir regularly, until the butter is almost completely melted.
In a small bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.
Pour the melted butter into a large bowl and whisk in the sugars. Add the eggs, one at a time, whisking briskly after each addition, but only to combine. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients. When mostly blended, fold the chocolate into the dough and mix until the remaining flour is incorporated, do not over-mix.
If the dough seems warm refrigerate for 5 minutes. Roll into balls using 3 tablespoons dough for each cookie. Arrange the cookies on the prepared pans, leaving 3 inches in between each cookie. Bake until the tops are cracked and lightly golden, about 10 to 12 minutes, rotate the pan halfway through cooking. Leave the cookies on the sheet pan for 2 minutes, then transfer to a wire rack to cool. The cookies can be kept at room temperature in an airtight container for up to 1 week. Enjoy!
Do you have a favorite chocolate chip cookie recipe? Is it a family recipe or one that you have perfected over the years? If you have a recipe that you think I need to add to my repertoire please share.
This chocolate chip cookie recipe is classic, it is easy to make and delicious. I hope you give it a try.
Have a great day friends! Thanks for stopping by.
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