The Easiest Chocolate Chip Cookie Recipe
I've spent the past two years trying to create my idea of the perfect chocolate chip cookie. It was through trial and error where I created the “trifecta” its a three in one, chewy, crispy and cakey cookie.
My love for chocolate chip cookies goes way back, as a child my favorite snack and possibly the only snack allowed in my house were Chips Ahoy chocolate chip cookies, my mom would switch it up every now and then with Oreos but for the most part it was always Chips Ahoy. Mom liked the Chewy kind, I liked the small crispy ones, and Dad, well he liked both. My love for cookies would grow making its way with me all the way to high school where I’d have a soft chewy chocolate chip cookie a day, (unfortunately my metabolism won’t allow that any more).
Later, as I started cooking and learning more and more about baking and what It took to make the perfect cookie I started to experiment with different recipes. It took a few trials, a lot of cookie dough, and a few thrown out batches but in the end I like to think I came up with the kind of cookie that represents me and my cookie loving years. Chewy, crispy, cakey. I really hope you enjoy them as much as I do.
Through my trials I did a bit of research on whether or not I should use both baking soda and baking powder. I did a few batches using both but I found that when I used baking powder my cookies turned out slightly crispier than id like. If you prefer a crispier cookie rather than a chewier one, I’d say go for both, just substitute half tsp. of each in the recipe.
In my opinion the more chips the better, feel free to opt out for a smaller amount if this seems to be a bit much.
Prep time: 25 min Cook time : 12min
Yield: 20-24 cooikes
Ingredients :
1/2 cup of soft butter
1 1/2 cups of brown sugar
2 room temp eggs
1/2 cup of vanilla creamer
2 1/2 cups of All Purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
2 1/2 cups of semi sweet chips
Method:
Preheat the oven to 375 degrees.
In a larger bowl combine the soft butter, brown sugar, and the two room temperature eggs. (make sure they are not cold!) mix with a hand mixer at a medium setting making sure to mix until it is combined to a creamy consistency.
Pour in the vanilla creamer to mixture and mix on a low setting until fully incorporated.
In a separate bowl sift in dry ingredients flour, baking soda and salt, mix dry ingredients well.
In small increments combine dry ingredients to creamy mixture using a spatula or a hand mixer on its lowest setting. *Tip: try not to over mix at this point this will result in a fluffy cookie
Throw in chocolate chips to the cookie dough, (snacking on the dough is optional lol.)
On a cookie baking sheet spray with nonstick cooking spray or lightly coat with butter to prevent from any possible sticking.
Lastly form your cookies into medium sized balls. For a more rustic look use a spoon and place cookies on sheet tray.
Place cookies into the oven and wait 13 minutes as the aroma of deliciousness fills your kitchen.
Let cool on a cookie rack for bout 15 minutes before enjoying!
*Chef Notes:
For the best results freeze cookie dough for at least 30 min before baking.
When forming your cookies note that they will bake in the way you form them so if you like a flatter cookie press down on the dough before freezing.
