Best Chocolate Chip Cookies

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)

Ingredients :

• 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)

Directions :

1. Preheat oven to 350 and line baking pan with parchment paper.
2. Soften butter around 30-60 seconds in microwave and mix with white and brown sugar until smooth.
3. Add egg, mix well
4. Add vanilla, mix well.
5. Dissolve baking soda with 1 tsp hot water, add and mix well.
6. Add flour and salt, mix well,
7. Add chocolate chips and nuts.
8. 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.