I can now check “make the best chocolate chip cookies” off my food bucket list. This is the recipe I have been trying to perfect for the longest time.
We all need that perfect chocolate chip cookie recipe in our arsenal.
One that’s soft, chewy, LOADED with chocolate chunks, and easy to make. This is that cookie. No weird tricks or techniques – just classic ingredients and a few helpful hints to make sure you get the best cookies possible.
Don’t you just want to face plant into that bowl of cookie dough? Me too, friend. Me too. But, don’t. These are worth baking.
This is a small-batch recipe, perfect for when you don’t want to be drowning in cookies. (Except that actually sounds like heaven.) Even though this recipe only makes 18 cookies, you can double it should the need for a larger batch arise.
Want to make these even better? Sprinkle on some flaked sea salt when they come out of the oven.
NEXT LEVEL COOKIES. It sounds weird, but work with me. Somehow the salty thing works with the chocolate thing and the result is a delicious + mind-blowing treat.
- 1 1/3 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/2 cup cane or granulated sugar
- 3/4 tsp vanilla
- 1 egg
- 1/2 cup butter
- 1 1/2 cups chocolate chunks
- Flaked sea salt (optional)
Preheat oven to 350 degrees. Soften butter in microwave for 10-15 seconds. Make sure it is NOT melted. Mix butter, egg, vanilla, and both sugars in a bowl until creamed. Add flour, baking powder, and salt and mix until combined. Stir in the chocolate chunks. Chill dough in the fridge for 20 minutes. Roll into balls and slightly flatten them. Bake on a greased cookie sheet for 9 minutes. Transfer to a cooling rack right away and allow to cool. Sprinkle with flaked sea salt, if desired. Consume cookies while they’re WARM + with cold milk.