The Perfect Chocolate Chip Cookie

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the perfect chocolate chip cookie recipe, a delightful treat that will satisfy your sweet tooth and leave you craving for more. This recipe has been perfected over time to create cookies with a golden-brown exterior, a soft and chewy center, and just the right amount of chocolate chips in every bite. With a simple yet irresistible combination of ingredients, these cookies are guaranteed to become a household favorite. So grab your apron, preheat the oven, and get ready to indulge in the ultimate chocolate chip cookie experience.

Keywords: chocolate chip cookie, recipe, perfect, golden-brown, soft and chewy

The perfect chocolate chip cookie recipe details

The perfect chocolate chip cookie recipe, recipe Rating: 4.7
Number of votes:119

Delicious, soft, and deadly.
Ready in: 23 mins

Ingredients

Makes: 40 2 inch cookines

• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 tsp salt
• 1/2 cup oatmeal
• 2 TBL molasses
• 1 cup butter, melted
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract (use the cheap stuff)
• 2 eggs
• 2 cups chocolate chips

Preparation method

Prep: 12 mins | Cook: 9 mins | Extra time: 2 mins, cooling

1. Heat the oven to 375 degrees F. Get out your baking pans (cookie sheet) or a pizza pan without holes.
2. Mix together flour, baking soda, salt and oatmeal. A plastic ice cream container with a lid is good for this- shake it and then set it aside for a few minutes.
3. In a separate large bowl (about 14 inches or more across), put both kinds of sugar and stir them to mix. Add the vanilla and stir that in until it’s well mixed. Now add to that bowl the melted butter, the two eggs and the molasses (the melted butter is the key to success and ease of mixing). Whip that up with a hand whisk for about 60 seconds.
4. Now add about 1/4 of the flour mixture from the ice cream container and stir it in with a big spoon (wooden ones are best). When it’s all mixed in, add another 1/4 of it, mix it in, then another 1/4 of it, and another, etc etc. until it’s all mixed in. Now add the chocolate chips and stir them in.
5. Get two spoons out of the silverware drawer. Using the two spoons, put chunks of dough on the sheets/pan no bigger than a golf ball. Space them about 2 inches apart. You should get 12 to 14 on a baking pan.
6. Into the oven! (You can do it 2 sheets at a time… If that’s how you do it, the upper pan will need about 2 minutes more than the lower pan.
7. Pull your first pan out at exactly 9 minutes. Any longer and the molasses will burn on the bottom. Trust me on this one. 2 minutes later you can pull the top sheet out of the oven.
8. Use a spatula to get the cookies off the sheet about 60 seconds after they come out of the oven- put them on something like an inverted pizza pan (with holes in it) or a cookie rack (guys don’t own cookie racks!)
9. Hey- hands off- Wait another minute or you will burn your mouth- owww! :^)
10. The molasses is really important for keeping the cookie moist after cooling. Try it- never fails, guys! 30 minutes after turning on the oven you can be eating cookies- yeah!Substitution

You can cut the oatmeal out completely if you don’t have any, or use 1/2 the amount, but it makes a better cookie with it. Yes, you CAN use that weird instant flavored kind you have in your cupboard.