Food

The BEST foolproof chocolate chip cookie recipe. Yes it is.

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A few days ago I wrote to Marcus, I feel like chocolate chip cookies!
He said, Let’s make some! We’ll make it a party!   (see my definition of party here)
I said, And leave them on our neighbors’ doorsteps!

And so we did.

Okay, I always get a little annoyed when I find a good recipe on a blog but then I have to scroll down for 5 minutes to see the actual directions.
So I’ll get straight to the point! – THIS IS MY FAVORITE CHOCOLATE CHIP COOKIE RECIPE! I’ve done it many times and I’ve perfected it so that it’s foolproof. Though these cookies may look flat they come out perfectly soft and chewy.

Happiness is knowing that you’ll never have to make a bad chocolate chip cookie ever again!

And today I’m sharing it with you.

Ingredients

1 1/4 cups (160 g) all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (125 g) unsalted butter, at room temperature
1/2 cup (90 g) firmly packed brown sugar
1/3 cup (75 g) granulated sugar
1 large egg
1 tsp. vanilla extract
1 cup (200 g) semisweet chocolate chips

Directions

Okay, before you do anything! Take the butter out of your fridge! (You’re welcome, I always forget to do that)

Sift together flour, baking soda and salt in a bowl. Next, beat your (room temperature, Rebecca!) butter with the brown sugar and granulated sugar until smooth with an electric mixer. Add the egg and vanilla and continue mixing on low speed. Gradually add your dry ingredients just until mixed. Grab a spoon or spatula and stir in the chocolate chips or chopped chocolate.

Now try not to eat too much of the dough and instead put it in the fridge for at least an hour.

Preheat oven to 350F (180C) and prepare two baking sheets with parchment paper. Form small lumps of dough – about 1½ inch (4 cm) in diameter on the baking sheets about 2 inches (5 cm) apart.

Bake one sheet at a time for 8-10 minutes (I bake mine for exactly 9 minutes) or until the edges turn light brown while the surfaces still look wet. Let the cookies cool on the sheet for 3-5 minutes and then transfer them to a rack and let them cool completely.

 

Voilá!

 

– Remember this post when this weekend you’re craving something sweet, kay?

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Processed with VSCOcam with a5 preset

Processed with VSCOcam with a5 preset

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