The healing power of a good chocolate chip cookie should never be underrated. It is such a classic cookie that is really simple to make, but can also be so easily ruined. For my favourite kind of chocolate chip cookie, it’s a thin crisp caramelized outside that doesn’t sacrifice the chewy inside. I prefer the cookie part to mostly be a compliment to the butter and chocolate chips, versus the more cake styled cookie that is thicker and sometimes overpowers the chocolate hit I am hoping to get. My first perfect chocolate chip cookie, I think for me it happened in high school. We had a great culinary program (not that I ever took it, cooking and baking wasn’t even on my radar as a teen) and one of the best things they made were these giant chocolate chip cookies. This recipe was me experimenting to try and recreate the cookies of my youth, and I have to say I’ve gotten it pretty close. Normally when I make these I use an ice cream scoop to portion out the dough and make them almost identical to those giant chocolate chip cookies I remember, however today I need to make them for lunch boxes. For some reason I can’t see my child’s teacher appreciating me sending a chocolate chip cookie the size of their face to school as a snack. That being said, if you want to go for the ice cream scoop size, please do, you won’t regret it. Just make sure you increase the baking time.
These cookies are really fast to make, and no chilling required, so in about twenty minutes you could be eating these…if I keep the rambling to a minimum. Start by mixing all the dry ingredients in a small bowl and set to the side.
In the bowl of a stand mixer, or using your hand mixer, add the butter. Mix on medium just until the butter is light and fluffy. Add in the granulated and brown sugar. Mix on medium until creamed together.
Add in the egg, vanilla, and whole milk. Mix on medium until all the milk and egg is evenly incorporated into the dough. Almost done, that is how easy this recipe is to make.
Now grab the bowl of dry ingredients we mixed together at the start of this post. Just flour, salt and baking soda. No baking powder, that is why this dough will spread out nice and thin instead of puffing up and being thick. Pour all the dry ingredients into the bowl of the stand mixer with the wet ingredients. Mix on medium until all the flour is mixed evenly into the dough.
Once all the dry ingredients are incorporated together it’s time to add the chocolate chips. Sometimes I will add all dark, or a combination like I am doing today of milk and semi sweet chips. Sometimes I will add a 1/4 cup of chopped toasted nuts, l like pecans, but these are for school, so no nuts. As always you do you, m&m’s or smarties, all of these would be great add-ins. Basically 2 cups of chocolate chips, or whatever you come up with, poured into the prepared cookie dough.
Once you’ve added the chocolate chips, turn the mixer onto low to help work the chocolate chips in. Then remove the bowl and scrap down the sides and finish evenly incorporating the chocolate chips into the cookie dough.
Once the cookie dough is ready, it’s time to bake in a preheated 375 degree oven. Normally I use an ice cream scoop to measure out the dough, but today I am using a mini muffin scoop to have regular sized cookies. (I will just have to eat two since I made them smaller 😉 ). Place balls of cookie dough (do not flatten, it will spread on its own while baking) on to a parchment lined baking sheet. If doing the giant cookies, no more than 6 to a sheet. If you are doing the same as me (about 2 tablespoons of dough) you will probably fit 8 comfortably, depending on size of your tray.
Place the tray in the oven to bake for about 10-13 minutes, depending on your oven. My advice with these cookies is if they look close, they are done. It would be better to leave them to cool directly on the tray for a couple minutes to firm up, than it would be to over bake them and lose the chewy texture. These cookies will have a nice golden brown outer edge that slowly fades to light gold as you get to the centre of the cookie. Don’t worry if it is an even colour. Part of the great flavour is the crisp caramelized outside against the chewy chocolatey inside.
Once they cool, not too much, but just enough that you don’t scorch your mouth on the gooey chocolate, enjoy these perfect cookies and share them, you will be a hero. Just don’t blame me if you can’t stop eating them.
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons vanilla
1/3 cup whole milk
2 1/4 cup all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups chocolate chips (I used a mixture of half semi-sweet and half milk chocolate)
- Preheat the oven to 375 degrees. Line two cookie trays with parchment paper and set to the side.
- In a small bowl add the flour, salt, and baking soda and whisk together to incorporate everything together. Set off to the side.
- In the bowl of a stand mixer, or using hand mixer, cream the butter on medium speed until light and fluffy.
- Add the granulated and brown sugar then return the mixer to medium speed. Mix until the sugars are fully incorporated and the mixture is light.
- Now add the egg, vanilla, and whole milk to the butter mixture. With the mixer on medium low speed, to prevent splashing the milk, fully incorporate the eggs and milk into the butter mixture.
- Once it has been fully mixed together get the bowl with the dry ingredients and pour it all into the bowl with the wet ingredients. With the mixer on low speed, fully incorporate the dry into the wet ingredients.
- Now that your dough is ready it is time to add the 2 cups of chocolate chips into the dough. With the mixer on low give the chocolate chips a couple mixes to start incorporating the chocolate chips. Then remove the bowl from the stand mixer and continue to fold the chocolate chips in evenly with a spatula.
- Once the cookie dough is ready get your scoop ready and spoon out about 2 tablespoons of dough into a rough ball and place on the parchment lined cookie tray.
- Repeat with dough until tray is filled, leaving a good two inches around the perimeter of each cookie. About 8 cookies per tray of regular sized, or 6 cookies per tray of the giant-sized cookies.
- Bake in the oven at 375 for about 10 – 13 minutes for regular sized cookies, and about 14-16 minutes for the larger sized cookies.
- This recipe if you aren’t sure if they are cooked, but they look close, it is better to pull them from the oven then to over bake. If they look a little too unset in the centre let them cool a couple minutes on the tray before transferring to a wire rack to cool. If they look perfect remove immediately from the tray with a spatula to a wired rack to cool.
Note: These cookies freeze fairly well for a couple months in an air tight container in your freezer…although I never seem to have any leftover that need to be frozen.