Have you ever come home from work or school and all you really want is an ooey, gooey chocolate chip cookie? I have!
But the worst is when your perfect cookie isn't so perfect... The worst is when it's dry, crumbly, and hard a rock.
However, let's not forget that feeling when you bite in to a chocolate chip cookie that's thick, gooey and, best of all, warm! That is why today I am going to teach EVERYONE how to make the best chocolate chip cookie... Ever. Single. Time!! - so good it might just happen to be the worst!
Original recipe found from Sugar Spun Run, I changed it slightly
The first thing you need to do is get everything ready to go... I'll be honest, I don't always do this with all my recipes. In fact, it's pretty rare when I do! However, I have learned from expierence that this specific recipe runs WAY smoother if you remember to do mise en plase, because while I'm rushing to measure out my flour, my melted butter will set up with the sugar - making a hard, sugary block. If this happens, don't worry, it is salvageable - but don't microwave it because you don't won't your cookies to go flat if your sugar melts!! Instead, try and break it up with your spatula or a wooden spoon (It might take a bit, but it will be worth it!).
Once you have all your ingredients ready, you can begin!
Start by mixing 1 cup melted butter with a slightly less than 1 1/2 cup golden brown sugar and aroung 1/4 cup garnulated sugar. PRO TIP: IF YOU HAVE ACESS TO EUROPEAN STYLE BUTTER, USE IT! This is because european butter has a higher fat content and will give your cookies a richer flavor.
Next, stir in 2 large eggs, 1 at a time.
Now it's time you add in all of 2 tespoons vanilla extract, or if your feeling extra fancy replace the extract with 1 - 1 and 1/4 teaspoon vanilla bean paste for a richer vanilla base flavor! Now it's TOP SECRET INGREDIANT TIME!! can you guess what it is? It's maple syrup! Add in up to 1/3 cup maple syrup, or at least 1/4 cup. Don't worry if you don't have a super high quality brand, if you can use it on pancakes, it's probably fine! Don't forget to stiry these in until everything is nice and combined!
Now it's time to bring out a new bowl, and dump in 415 grams of all purpose flour, yes, use a scale (trust me), followed by 2 teaspoons cornstarch, 1 teaspoon baking powder, 1 peaspoon baking soda, and around 1 teaspoon salt, depending on how you like it! Mix together until just combined.
Slowly add in your flour mixture to the wet ingerdiants (fingers corssed your butter didn't set up, but just in case give your wet ingrediant a quick stir), until combined. Last but not least stir in the chocolate chips! You will need about 2 1/4 cups, or whatever your heart tells you! Try to stay strong and not eat all the dough now, but if you have to have a spoonful... I always do, too!
Now it's time to say goodbye to your cookie dough because the fridge is calling! Cover the cookie dough with plastic rap for freshness, and chill in the fridge for 40 (agonizing) minutes! While you wait, preheat your oven to 350 degrees, and line your baking sheets (I usually use about 3). I also like to clean up a bit now so my kitchen is more pleasenst to be in!
When your cookie dough is ready begin to portion out your cookies into 2 tablespoon balls, and flatten them JUST a little. Place loveingly into the hot oven and let bake for 9 - 11 minutes. The cookies may not be done all the way through, and that's okay! You don't want to over bake your cookies because then they will be dry and crumbly. Your delicous chocolate chip cookies will set up and finish cookie as they cool - just leave them on the sheet! Don't forget to sprinkle with the big fancy salt flakes (and maybe some more chocolate chips) for a finishing touch!
Go to the next page for more tips and ticks, so pictures, a video and more!
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