This summer I’ve been on a mission for the world’s greatest chocolate chip cookie and after dozens of batches, most edible, we’ve got a winner. What’s irresistible about these is they have a slight crunch to the exterior, but a melt-in-your-mouth chewy center. On top of that, this meets at a near perfect intersection of hassle free prep and ultimate taste.
Insanely simple recipes are what I’m all about and when you need a bulletproof cookie recipe to impress, look no further. You probably won’t be dieting on these, but when I want to show someone some love, I whip up a batch of these babies.
Hands on Time : 10 Minutes
Cook Time : 10-12 Minutes
Equipment : Baking Sheet, Mixing Bowl, Mixer (Optional)
- 1/2 cup butter (8 tbls)
- 1/3 cup White Sugar
- 2/3 cup Brown Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 1.5 cups Bread Flour (or All Purpose Flour)
- 1/2 tsp Baking Soda + 1 tsp Hot Water
- 1/4 tsp Sea Salt
- 1/2 Cup Semisweet Chocolate Chips
- 1/2 Cup Macadamia or Walnuts, Chopped (Optional)
- Preheat oven to 350 and line baking pan with parchment paper.
- Soften butter around 30-60 seconds in microwave and mix with white and brown sugar until smooth.
- Add egg, mix well
- Add vanilla, mix well.
- Dissolve baking soda with 1 tsp hot water, add and mix well.
- Add flour and salt, mix well,
- Add chocolate chips and nuts.
- Drop large spoonfuls on sheet and bake around 10 to 12 minutes, until edges are SLIGHTLY brown. They will still be pretty soft, even a little wobbly, which you want. Don’t be fooled into keeping them in the oven longer thinking they are still raw as they will harden into a rock if you do. Once SLIGHTLY browned, let cool and they’ll firm up perfectly.
Makes around 18 cookies. Or 12 if you eat as much raw cookie dough as I do.
Inspired and modified from this excellent AllRecipes.com post.