Almost everybody has their favourite chocolate chip cookie recipe. Some people swear by it, that there simply is no better possible chocolate chip cookie. It is the holy grail of chocolate chip cookies. I'm one of those people.
Crisp on the outside, soft and chewy on the inside. That's my kind of cookie. Don't get me wrong, I love my fancy ass desserts, I really do. But, deep down inside, I will always want a good chocolate chip cookie. It might just be my favourite thing to eat in the whole world.
I have tried my hand at quite a few different recipes, hoping for the perfect combo of crisp/chewy and all around tastiness. Many failed. Many just didn't quite cut it. This one out-shined all of them by a mile.
It was love at first bite with these beauties. The first time I made this cookie recipe was about 3 or 4 years ago and I have not baked another chocolate chip cookie recipe since then. Not once. I don't need no other chocolate chip cookies, I got my forever cookie right here.
I think... guys, I think these are.... the One(s)...
Chocolate Chip Cookies
Recipe from The Williams-Sonoma Baking Book
220 g all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
125 g unsalted butter, at room temperature
125 g granulated sugar
105 g firmly packed light brown sugar
1 teaspoon pure vanilla extract
185 g chopped dark chocolate
Preheat the oven to 350 F. Have ready 2 ungreased baking sheet. Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper, set aside.
Using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the granulated and light brown sugars and continue beating. Add the egg and the vanilla and mix on low speed until incorporated. Scrape down the bowl and mix for another few seconds.
Add the dry ingredients to the butter mixture and mix on low speed until just blended. Add the chopped chocolate and stir in.
Using damp hands, shape the dough into 35 g balls (this is the ideal weight, I find. Make them bigger or smaller if you want, though). Do not flatten the balls. Place them about 2 inches apart on your ungreased baking sheets and bake for 12 minutes, until the edges are slightly golden brown. Let the cookies cool on the sheet briefly and then transfer to a wire rack.
Enjoy with a nice glass of cold milk.