Everybody needs a solid chocolate chip cookie recipe on-hand. After looking through a few different cookie recipes around the internet and some experimenting, I arrived at this. The cookie yield from this is about 40, crispy on the outside, and gooey on the inside. No nuts, pretty straightforward, and you probably have most of the ingredients in your pantry to make some right now.
This takes about 2 hours total if you want to make all the cookies, or, if you only do 1 sheet of them it’s a little over an hour. The big thing that ends up taking so much time is how long you decide to leave the dough in the fridge. This recipe calls for putting the dough in the fridge for an hour, but, half an hour should work to get the desired effect from chilling before baking.
What You Will Need
|What It Is||Name||Where To Find|
|Cookware||3 Bowls, at least 1 glass||Amazon|
|Ingredient||1 cup softened butter (2 sticks)||Store|
|Ingredient||2 cups white sugar||Amazon|
|Ingredient||2 teaspoons vanilla extract||Amazon|
|Ingredient||1/2 teaspoon salt||Amazon|
|Ingredient||3 cups all-purpose flower||Store|
|Ingredient||2 Cups Toll House Semi-Sweet Chocolate Chips||Amazon|
Let’s Make It!
Start off by grabbing enough butter for 1 cup. Normally that’s two sticks, but a good cookie needs a healthy amount butter.
Start with one of the sticks.
Unwrap and throw it in the bowl. Or stand it straight up, whatever works for you. Alternatively, you can take the butter sticks out earlier and let them get soft to room temperature instead of doing the microwave method. It didn’t seem like this affected the cookie negatively in any way.
The first time I only did 15 seconds and that wasn’t quite enough.
Thirty seconds is a good amount of time to melt the butter without turning it into molten butter.
Use a slightly larger spoon for mixing the butter around. The butter pictured was at 15 seconds, not quite softened enough.
Second try with melting the first stick of butter. 25 more seconds took care of the first one.
As I said, it doesn’t need to be super melted.
Mix that around until it’s nice and creamy butter goop.
Once the first stick looks like the butter in the bowl above, dump it into one of your mixing bowls. If your mixing bowls are different sizes like ours, use the smaller one.
Looks a little like scrambled eggs.
Grab the second stick of butter.
Do the same thing as the first stick, but go with 25 to 35 seconds this time on the microwave.
I’m not sure if that spaceship looking thing in the top of our microwave just appeared there or if someone bought it, but its there.
This second stick got zapped twice in the microwave, so you’re probably best starting with 35 seconds.
Grab the spoon and mix that stick around, too.
Pour that in with the rest of the butter.
Grab the sugar and the 1 cup measuring cup.
Pour the first cup of sugar into the butter mix.
Then pour the second cup of sugar in there. Mmmm..sugar cookie.
Mix all that around really well.
It should look like the above consistency when you’re finished.
Get the eggs.
Take the first egg. Also, this is the reason you’re not supposed to eat raw cookie dough.
Crack the first egg into the bowl.
Mix the egg in until you can’t really see it anymore.
Crack the second egg on the counter or somewhere suitable for egg cracking.
Mix that second one around a few times with the spatula.
It should look a bit like apple sauce once it’s done being mixed together.
Now, grab the vanilla extract.
You need 1 teaspoons of this in the recipe.
Pour in the first teaspoon of vanilla extract.
Then pour that one in there.
Then mix that around a little bit. At this point it’s really going full cookie dough.
As tempting as it is to just eat some right now, please don’t.
Grab the butter bowl and tsp measuring spoon.
Make sure it’s been cleaned out first, though.
Put 2 teaspoons of water in the bowl.
Throw the water in the microwave for about 20 seconds on high heat.
Grab the baking soda for this one. Can’t make a cookie without baking soda!
Measure out 1 teaspoon of baking soda and dissolve it into the hot water.
Don’t be afraid of shaking the bowl around a little.
Once it’s dissolved, pour the water and baking soda in with the wet mix.
Looks a little like someone sneezed milk in there. Mix the baking powder around until it’s all together with everything else.
Next, grab some salt.
Drop a teaspoon of salt into the wet mix.
Mix the salt around in there.
Go and find a second bowl.
Then grab your bag of all-purpose flour.
Scoop one cup of flour into the empty bowl.
Then toss the second cup of flour in there. Noticing any trends here?
Smooth out the flour and get the other bowl of wet mix.
Pour the wet cookie dough-ish mix into the dry and use the spatula where it’s needed to scrape the bowl.
Layer it in there.
Mix it around and try not to let too much flower spray out the sides of the bowl. Realistically, you’ll probably need to get your hands in there and sort of mix/kneed the dough around yourself since the spatula won’t quite be able to get the job done.
Next, grab the heart of every cookie: the chocolate chips.
Measure out one cup of chocolate chips and pour them in.
Mix the chocolate chips into the cookie dough until they get evenly distributed.
After you get the cookie dough and chocolate thoroughly mixed together, you’ll be adding a few more chocolate chips.
Pour in the second cup of chocolate chips into the mix.
Mix the second round of chocolate chips into the cookie dough.
After mixing it around thoroughly, cover the bowl with some cling wrap.
Put the covered cookie dough in the refrigerator for 1 hour. Now we play the waiting game.
About 10 minutes before the cookie dough is ready to come out of the fridge, preheat the oven to 375 degrees F. Once it’s been about an hour (if you’re in a hurry, half an hour will cut it) pull the cookie dough out and set it on the counter.
Parchment paper works great, or, just use a non-greased baking pan and lay out about 9 balls of the cookie dough with a tablespoon.
It will be a little bit tough to scoop at the beginning (since it’s hardened up by now). An ice cream scoop would also be great for this.
Space them out appropriately, too, so they can have room to expand a bit.
Bake your cookies for 12 minutes at 375 degrees Fahrenheit.
They should come out looking something like the ones pictured above.
Put the bowl of dough back in the refrigerator in-between cookie batches to keep it cool.
Let them sit on the rack or your cookie plate for at least 5 minutes before letting anyone dig in. The gooey center may or may not have given me borderline third degree burns when I didn’t let the very first one that came out cool.
Find some milk and enjoy!
The Recipe – About 2 hours for all the cookies
|Soften butter and mix 1 cup of it together with 2 cups white sugar.|
|Beat in 1 egg at a time, mix it really well before the 2nd egg.|
|Stir in 1 teaspoons of vanilla extract.|
|In a separate bowl, dissolve 1 teaspoon of baking soda in 2 teaspoons of hot water. Then, add that to the sugar/butter mixture.|
|In another bowl (or in the butter one) pour 3 cups of all-purpose flour in there.|
|Mix the flour and other mixture together. It’ll probably take both hands if you don’t have a Kitchen Aid with a dough hook.|
|Mix in the chocolate chips, then put them in the refrigerator for an hour.|
|Preheat oven to 375 and bake 9 cookies at a time on parchment paper for 12 minutes, let them cool for 5 minutes before eating after they come out.|