Go-To Chocolate Chip Cookies
My mom always told me that if I was to ever make the best of something, it had to be chocolate chip cookies. It could be that they're everyone's favorite cookie, or it could be that she wooed my dad with hers - regardless! Mom always knows best, right?
To be honest, the chocolate chip cookie is kind of a thing in my family. Everyone has a slightly different recipe but they are always, no matter what, the best ever. I know that's impossible. There can only be one "best ever" but they are all just soooo good.
I'm not going to sit here and tell you that my chocolate chip cookies are the best ever, but I will tell you that other people have told me that they're the best ever. So take that for what it's worth. ;)
As most chocolate chip cookie recipes call for the same ingredients, and even the same ratio of ingredients, I believe the quality of those ingredients make all the difference. For me, I make my cookies with very specific brands: Tillamook butter (nothing better), Ghirardelli Dark Chocolate (chips AND bars), Quaker Oatmeal Squares (that's the secret!) and King Arthur All-Purpose Flour (it's just the best ever). Some people might say that brands don't mean anything - I whole-heatedly disagree. As a marketing professional, I can you tell: brands matter. Especially when it comes to cookies.
My other cookie tip? After baking, freeze them and eat them cold. I know, I know. It sounds crazy, but trust me, it's a game changer. I've successfully converted my family to this madness and they've never been happier. Allow them to warm up just enough so they are safe to eat - don't want you cracking a tooth! They also last a lot longer in the freezer, too!
These are my go-to chocolate chip cookies and they'll probably be your go-to as well. ;)
Go-To Chocolate Chip Cookies
Prep Time: 25 minutes
Bake Time: 10-12 minutes per batch, 30-36 minutes total
Total time: 1 hour
Yileds: 36 cookies
1 3/4 cups King Arthur All-Purpose Flour
1/2 cup finely ground Quaker Oatmeal Squares: Brown Sugar
1 tsp baking soda
1/2 tsp kosher salt
3/4 cup granulated sugar
3/4 cup light brown sugar
1 cup (2 sticks) Tillamook unsalted butter, room temperature
2 tsp pure vanilla extract
2oz Ghirardelli Dark Chocolate 60% Sweetened Bar, finely chopped
Preheat oven to 375 degrees. Prepare two baking sheets with parchment paper.
In a mixing bowl, whisk together flour, ground oatmeal squares, baking soda and salt. Whisk until everything is thoroughly combined.
In another bowl, or in the bowl of a stand mixer, beat both sugars with butter until smooth. Add vanilla and combine. Add eggs, one at a time, and mix until smooth.
Slowly add flour mixture to sugar mixture and mix until thoroughly combined. If the dough seems too sticky, add a little more flour, about 1/8 cup.
Add chocolate chips and chopped chocolate bar to the dough and mix until combined.
Using a spoon or small ice cream scoop, place 12 golf ball-sized pieces of dough onto each baking sheet. Bake for 10-12 minutes each, or until tops are starting to look golden brown. Remove from oven and let rest in the baking sheets for 2-3 minutes. Transfer cookies to a cooling rack. Repeat until cookie dough is used up.