HELLO friends! As promised, I’m here to share the best chocolate chip cookie recipe ever! Well, at least that’s what I think.
Last weeks post was on making your own cake flour and I mentioned that I would share this cookie recipe with you. Well, here we are!
Using Cake Flour in this recipe
The cake flour post was pretty useful. It saves you from buying the expensive stuff, and you already have the two ingredients in your pantry (more than likely!). It is one of the ingredients in this recipe and one of very few cookie recipes that call for cake flour in them. I think that’s why I like the texture of these cookies so much. They are the crunchy on the edges, soft in the middle, and bake up to a perfect color and texture!
Anyway, back to the recipe and the cookie.
Guys, if you like chocolate chip cookies (and who doesn’t?)…you are going to love this recipe. I’ve used it for years and the great thing about it is, if you don’t want chocolate chips in it, you can swap out with raisins, dried cranberries (with a bit of lemon zest!), coconut, or even butterscotch bits!
It’s pretty forgiving and pretty awesome that way.
I line my sheets with either parchment paper or silicone mats, though the mats work great for this recipe! Your cookies will be uniform and baked perfectly each and every time.
My family loves them and so do our guests at our B&B!
So before we go on and on, here’s the recipe.
Best Chocolate Chip Cookie
- 1 2/3 c all purpose flour
- 2 cups minus 2 T cake flour
- 1 ½ t baking soda
- 1 ½ t baking powder
- ½ t salt
- 2 ½ sticks unsalted butter
- 1 ¼ c light brown sugar
- 1 c plus 2 T sugar
- 2 large eggs
- 2 t vanilla
- 2 c chocolate chips mini
- Sift flours, baking soda, baking powder and salt into a bowl.
- Set aside.
- Using a mixer, cream butter and sugars together until very light, about 5 minutes.
- Add eggs, one at a time, mixing well after each.
- Stir in the vanilla.
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- Drop chocolate chips in and incorporate them without breaking them.
- Wrap in plastic wrap and refrigerate overnight.
- Dough may be used in batches or can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or a nonstick baking mat.
- Roll dough golf size balls onto baking sheet.
- Sprinkle lightly with sea salt (optional) and bake until golden brown but still soft, 16 to 18 minutes.
- Do not over bake!
- Transfer sheet to a wire rack for 4 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking another day.
Best Chocolate Chip Cookie
Grab you a glass of milk and guys, I love sharing recipes and helpful tips but I’d love to hear from you. Shoot me a comment and let me know what you think of these or anything else I’ve posted. It’s always nice to hear that someone is actually trying out recipes from here.
Then be ready for my next post…making homemade pickles that are the bomb!!!
Until next time—-follow, share, like or leave a comment!❤︎