The Truly Perfect Chocolate Chip Cookie

Have you ever dreamt of a perfect cookie? A cookie with a nice golden brown exterior, while remaining gooey on the inside? I know I'm not alone. That's why I decided to make the Truly Perfect Chocolate Chip Cookie.

Trust me when I say this, this cookie is easy to make, store, and has the greatest flavor ever!

That's not all, these cookies make amazing gifts! These cookies have become a staple at all of our family gatherings. Whether it be a birthday or New Years, these cookies get people excited!

Now, to answer the question I'm sure you all are asking, how do I make this delicious dessert?

Firstly, ingredients are the foundation of any great recipe. You need to know what you're going to use before you start cooking. Here's a list of ingredients that go into making the best chocolate chip cookies ever!

Butter:

Butter is the first ingredient in almost any recipe. It adds flavor and helps the dough roll out smoothly. If you don't have butter, try using oil in a 1:1 ratio instead. Note that butter is generally considered healthier than oil.

Sugar:

Sugar is added to give the cookies their characteristic sweet taste. Dark brown sugar gives them a deeper flavor than regular white sugar.

Flour:

Flour is added to the mix to make sure the dough stays solid. All-purpose flour works well for this. Bread flour contains less gluten, which means it might not work as well.

Baking Soda and Baking Powder:

Baking soda is added to the dough to create air pockets. These help the cookies rise while baking.

Salt:

Salt is added to the dough to bring out its natural sweetness. A pinch of salt goes a long way towards making these cookies perfect.

Eggs:

Eggs are the leavening agent in recipes. They help give structure to baked goods and add volume. Egg yolks are rich in protein and fat while whites are high in air.

Milk:

Milk is the liquid in recipes. It gives dishes body and thickness. Soy milk is a healthier alternative to dairy milk.

Prep Time: 15 minutes Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 8 Cookies

Ingredients:

• 3 cups Flour (I used All Purpose)

• 1 1/2 sticks Melted Butter (3/4 cup Butter)

• 3/4 cup Brown Sugar

• 3/4 cup White Sugar

• 2 Eggs

• 1/2 tsp Salt (Any salt you have available works. I used Table Salt.)

• 2 1/2 - 3 tsp (1 tbsp) Vanilla Extract

• 3/4 tsp Baking Powder

• 3/4 tsp Baking Soda

• (Optional) 1 - 2 cups Chocolate Chips (Use as much chocolate as you want! Add more chips if you have no chocolate bars)

• (Optional) 2 Chocolate Bars, chopped

• (Optional) 2 tbsp Milk (I recommend to add the milk if the dough is on the dry side)

Instructions

1. Preheat the oven to 400ºF.

2. In a large bowl, mix together the flour, baking powder, baking soda, and salt.

3. In a separate bowl, mix together the eggs, butter, white sugar, brown sugar, and vanilla.

4. Add the wet ingredients into the dry ingredients, and mix until incorporated.

5. Add chocolate chips and/or chopped chocolate bars.

6. Divide the cookie dough into 8 equal portions. This step is vital, as we NEED the cookies to be giant in order to get the perfect gooey center.

7. Lightly oil a cooking tray and put the 8 cookies on it.

8. Put the cooking tray into the oven and cook for 8 - 15 minutes.

9. Let cool for at least 10 minutes

10. Enjoy the cookies!

Q&A

Can I use oil instead of butter?

Yes! You can use any kind of fat in baking (Generally, you should keep the butter to oil ratio 1:1 when substituting). Butter, shortening, oil, coconut oil, etc. All these fats have different melting points and will affect the texture of your baked goods differently. If you want to make sure your cookies stay soft and chewy, go with a solid fat like butter. If you want them to spread out and get crispy, try using a liquid fat like shortening (and don't shape the cookies so thick before baking!)

If you're looking for a healthier alternative to butter, coconut oil is a great option. Coconut oil is high in saturated fat, but unlike regular butter, it contains medium chain triglycerides (MCT), which are easily metabolized by the body. MCT's are great for weight loss, since they don't store in the liver like long-chain fatty acids do.

Do I need to use milk?

Milk adds moisture and tenderness to the cookies. If you don't have any milk, use water instead. Note that adding milk or water is completely optional and your cookies will turn out amazing without it!

How long can these cookies be stored?

According to the USDA (United States Department of Agriculture), homemade cookies may be stored at room temperature for 2 - 3 weeks, can be stored for up to 2 months in the refrigerator , and up to 12 months if stored in the freezer!

I hope you enjoyed this cookie recipe, because I know I have!

Happy Baking!