Chocolate chip Cookies. Fill Your Cart With Color Today! These chocolate chip cookies were very, very good. I have been trying chocolate chip cookie recipes forever to find the perfect cookie and this one is very close. They weren't too cake-like and they weren't thin and greasy, they were the perfect in-between cookie. That said, the dough is very thick once you mix all the ingredients together.

We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied home cooks. Better than the local bakery's chocolate chocolate chip cookies. You can have Chocolate chip Cookies using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chocolate chip Cookies

You need of S1: Dry Ingredients.
It's 2 1/2 cups of flour (354 grams).
You need 1 1/2 tsp of salt.
You need 1 tsp of baking soda.
Prepare of S2: Wet Ingredients.
Prepare 1 cup of melted heated then cooled butter.
Prepare 3/4 cup of white sugar (170 grams).
It's 1 1/4 cup of brown sugar (212 grams).
It's 2 of large eggs.
It's 2 tsp of vanilla.
Prepare of Add separately at the end.
It's 2 cups of chocolate chips.

I'd give it more stars if I could. Whenever a cookie recipe calls for butter I always chill the dough for an hour or so before baking as this prevents a flat cookie.. This chocolate chip cookie recipe makes cookies that are absolutely irresistible on the day they are made: the edges are buttery and crispy, the middles are soft and chewy, and the chocolate chips are perfectly semi-melty. They lose some of their crispness overnight, becoming softer.

Chocolate chip Cookies instructions

Mix wet ingredients all together really well with a hand mixer for 2-3 minutes until all well blended.
Mix dry ingredients in a separate bowl.
Add the dry ingredients to the wet ingredients gradually to form a hard dough texture.
Add the chocolate chip right at the end.
Refrigerate for atleast 1 hour. The longer you leave it the better the taste.
Preheat oven to 190° for 10-15 mins.
Meanwhile form 1/4 size ball shapes from the dough and place spaced out on a tray.
Bake for atleast 12-15 mins. The longer you cook the less chewy, the more crunchy it gets.
When removed the cookie will still be really soft but will harden as cooled down.

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