To be honest, when I think of my ideal chocolate chip cookie, it has to be three things.
- Chewy on the inside with a slight crunch on the outside
- Not too puffy or cakey
- Filled with chocolate chunks
Simple as that, right? Meh… not so much. Too much white sugar and you’ve got an overly crunchy cookie. Too much brown sugar and your cookie is overly chewy. Too little baking soda and your cookie doesn’t spread, but too much baking powder and your cookie is cakey.
There are SO many nuances to cookies, down the amount of certain ingredients you put in, how you melt (or cream) your butter, the amount of chocolate you put in your cookies, and so on and so forth. It’s overwhelming to say the least.
But if you like your cookies the way I like mine, chewy with a slight crunch, not cakey, and filled with ooey gooey chocolate, then you’ve come to the right place!
One quick note before we get started, the first step in this recipe is actually not preheating the oven, as we will let the cookie dough chill for a bit before we scoop and bake. 🙂
Real Deal, Melt-In-Your-Mouth Chocolate Chip Cookies
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CookiesIngredients
3/4 cup Unsalted Butter (stick butter, not butter from a tub)
1/2 cup Brown Sugar
1/3 cup Cane Sugar
1/2 tsp Vanilla Extract
1 Egg
1 1/2 cup All Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1/4 tsp Salt
1 cup Chocolate Chips or Chunks
Directions
- Begin by creaming the butter with either a hand mixer or stand mixer. Gradually add in both cane sugar and brown sugar and continue mixing until well incorporated. This should be about 2 – 3 minutes of mixing. Once done, the combined butter and sugar should be a thick, light brown mixture.
- Next, whisk in one egg and vanilla extract and mix once more.
- In a separate bowl, mix flour, baking soda, baking powder and salt to a mixing bowl to combine.
- Add the dry ingredients to the bowl with the wet ingredients and fold together until fully combined. Then, add in the chocolate chips or chunks.
- Cover and refrigerate cookie dough for about 20 – 30 minutes.
- When you’re ready to bake your cookies, preheat the oven to 350 degrees Fahrenheit and line a baking pan with parchment paper or silpat baking mat.
- Remove the cookie dough from the fridge and let it come to room temperature (this is important as cookie dough that is cold will not spread when baked.) Scoop onto cookie sheet, and bake for 11-12 minutes, until cookies are very slightly browning around the edges.
- Take the cookies out of the oven, let them cool (if you have any self control unlike me!), and enjoy your perfect chocolate chip cookies!
If you made this recipe, I’d love to see it! Let me know in the comments or tag me on IG at @simply_unbeetable 🙂
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