the perfect {never flat!} chocolate chip cookie recipe

I've seen lots of chocolate flake cookie recipes floating effectually blogland, all of them claiming to be the best. Some call for melted butter or browned butter while others say melted butter is the root of all evil, at to the lowest degree where cookies are concerned. Some recipes apply unsalted butter (I do Non want to take to go to the store when I brand cookies so delight let me utilise normal butter) while other recipes insist yous refrigerate the dough for hours or days before baking (non gonna happen at this business firm – if I want cookies, I desire them now. Not in ii days). Somebody please just give me a chocolate bit cookie recipe that uses normal ingredients, doesn't require spooky the dough or letting butter soften on the counter all day, that results in a soft, chewy cookie that will NEVER Always go flat!

Turns out my female parent-in-police force gave me that exact recipe 14 years ago. This recipe makes perfect (yup, perfect) cookies every time, even if you happen to nuke the butter a petty too long (information technology happens to all of us). These cookes are soft and delicious and look as adept equally they taste. This is a big recipe, so y'all'll have enough of cookies to eat and enough to share. In fact, you'll probably take plenty to freeze some assurance of dough, giving you lot instant cookie gratification another mean solar day. This recipe is THE ONE.

You'll find all your normal cookie ingredients here – butter and vanilla for lots of flavor (although yous can make them with margarine in a pinch), plenty of brown sugar (and white besides), flour, soda, and table salt. Sounds kind of like that Tollhouse recipe that's famous for making super flat cookies, right? Well, nosotros're going to set the flatness problem with a footling bit of wheat flour and a touch of blistering powder – y'all'll end up with beautiful cookies that are chewy and cakey at the same fourth dimension.

Now, I know you lot might non have whole wheat flour in your kitchen correct now, but if yous purchase a 5 lb bag and keep it in the dorsum of your fridge information technology will stay good a long time and make a lot of batches of cookies.

I recommend using a stand mixer when making these cookies because the dough is quite strong at the end, plus it's a huge batch. Dorsum when I didn't have a stand mixer I'd utilise a hand mixer for the kickoff few steps, and then simply utilize my hands to finish mixing in all the flour. It takes a few minutes longer, but it works, and it won't kill your hand mixer.

We brand nice sized cookies using this recipe – I roll out balls of dough that are most golf game ball sized:

The other secret to perfect cookies is the perfect cooktime. I find that golf game ball sized balls demand to melt for exactly 9 minutes in my oven, and not a second longer. This gets them cooked enough that they aren't mashy, but not long plenty to become crunchy. They will wait like the photo below when they are done – tops cracked and just a tiny hint of gilt dark-brown. In one case you lot let them cool on the baking canvas for iii-four minutes they ready up enough to transfer beautifully to a cooling rack or plate.

Click hither for a printable recipe card. BTW, did I mention this is a big batch? Don't be scared off by the size – brand the dough and scoop it out in balls, so freeze some on a cookie canvass until difficult. Place in a ziplock bag and store in the freezer. Then when you lot desire cookies, just take out as many balls of dough every bit y'all'd like and allow them rest 15-20 minutes on a cookie canvass before baking (you lot may need to bake them a few minutes longer). I sometimes simply bake ii in my toaster oven when the kids are asleep…and that's not i for me and i for my husband 😉

Ane last annotation – since it'southward hard to perfectly measure flour without weighing it, pay attention to how thick your dough is one time information technology'southward all mixed upwardly – if should be quite thick. If it's not, you run the risk of flat cookies, and then go ahead and add up to one more loving cup of either white or wheat flour until information technology's nice and thick for perfect cookies.

• 1 lb Butter softened
• 2 cups Brown Sugar
• 2 cups Sugar
• five Eggs
• 3 teaspoons Vanilla
• 2 cups Wheat Flour
• v cups White Flour
• 1 teaspoon Table salt
• 2 teaspoons Baking Powder
• 2 teaspoons Baking Soda
• 4 cups Semi Sweet Chocolate Fries

• Preheat oven to 365 degrees.

• Cream butter until smooth, add sugars and cream again.

• Add eggs and vanilla and mix until combined.

• Add together flours, table salt, blistering powder and baking soda, mix until incorporated, then mix in chocolate fries. (A stand mixer is recommended as the dough will be very thick).

• Scoop out dough and round into golf brawl sized assurance and identify on cookie sheets.

• Bake 9-10 minutes until VERY light aureate - do not overcook.

• Cool on baking sheet three-4 minutes before removing to cooling rack.

Form: Dessert

Cuisine: cookies

Want more cookie recipes? Try these:

Mom'southward sugar cookies + the best sugar cookie cream cheese frosting

Chocolate mint truffle gooey cookies

Easy double chocolate block mix cookies

Hullo there! I'm a decorated mom of five who loves to make things. Crafts, recipes, sewing, holiday projects: I've tried them all, and you can as well! I love EASY projects anyone can make.

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