The Perfect Chocolate Chip Cookie
It’s the first day of spring! To me, it seemed like the best time to introduce you to the best chocolate chip cookie you will ever meet. They are the perfect. If you prefer the crunchy cookie, this is not for you….or maybe it is? I bet this would convert you. In this recipe I opted for mini chocolate chips which everyone seemed to prefer. We like milk chocolate chips, but honestly you cannot go wrong. After I had my son, I had to go on a dairy free diet for SEVERAL months. It was so tough, but when I attempted a dairy free version of these cookies, it did not disappoint. There are dairy free butters out there (Earth Balance was the one I would use) as well as dairy free chocolate chips. While they cost about a million dollars a bag, I paid anyway. These cookies were still everything that I remembered. You can make them smaller than what the below recipe calls for as well, but I’m not sure why you would want to do that. Unless you want to eat a few at a time, which you will. I say go for the whole thing. You will not be disappointed you did. Bonus, the freeze really well! So if you wanted to save a few for another day, you most certainly can. Consider this my first day of spring gift to you.
- Preheat the oven to 325 degrees. Line two cookie sheets with a silicon mat or parchment paper.
- Whisk the dry ingredients together in a medium bowl. In a large bowl whisk together the butter and sugars until combined. Whisk in the egg, yolk, and vanilla, until combined. Add in the dry ingredients and stir just until combined. Add in the chocolate chips and mix until just incorporated.
- Roll a scant half-cup of dough into a ball (these are going to be larger size cookies!). Holding the ball with two hands, pull the dough ball apart into two equal halves. Place the cookie dough on the prepared cookie sheet, jagged side up.
- Bake until the cookies are golden brown and the outer edges just start to harden. The center of the cookies will be soft and puffy. (about 14 minutes). Do not over bake!
- Let the cookies cool on the cookie sheet until you can lift them without them breaking. My recommendation, consume with a glass of milk immediately.
These cookies are on the larger size. You can reduce the cookie size by adjusting the size of the dough ball and the cooking time accordingly. You can shape the remaining dough into balls, place them on a cookie sheet and pop them in the freezer. Once frozen, you can place them in a Ziploc bag until they are ready to use.
This recipe is barely adapted from Annie’s Eats.