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Is it just me or does it seem like everybody and their mama claims to have the best chocolate chip cookie recipe? Well, I'm here to give you THE best. Yes. I said it. You can quote me too, because these are the best chocolate chip cookies you will ever eat, and (BONUS) the easiest to whip up.
Perhaps they are the tastiest because of the two sticks of melted butter? Maybe. Yeessssssssssss!
Let me give you a little insight into cookie-making. See, normally, cookie recipes ask you to cream the butter and sugar together in the beginning. This requires a stand or hand-held mixer. It also creates a really fluffy cookie, which I'm just not a fan of. Um, seriously. If I want a fluffy cookie I'll make some freakin' muffin tops, mmmmkay?
This recipe eliminates that step. Instead of the Creaming Method, we will use the Muffin Method. All that lingo means is that we mix the dry ingredients in one bowl, the wet ingredients in another bowl, and then combine them all together with a spoon and viola! Moist, chewy, buttery cookies!
One thing you should note is that the sugar is included in the wet ingredients. This is not a mistake. Because sugar dissolves very quickly, it can be considered a liquid in the baking world.
So here's the recipe! Please enjoy!
With love, Ev
Chocolate Chip Cookie #10
Adapted from Alton Brown's I'm Just Here for More Food Cookbook
The Dry Stuff:
2 1/4 cups AP flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips
The Wet Stuff:
3/4 cups granulated sugar
3/4 cups light brown sugar
1 cup (2 sticks) unsalted butter, melted and slightly cooled
1 large egg
1 tsp vanilla
Preheat oven to 375 degrees*. Whisk together the Dry Stuff, make a well in the center, and set aside. Whisk together the Wet Stuff and pour into the Dry Stuff. Quickly fold the ingredients together just until combined. Do not overmix.
Use a spoon or a disher and dish out your cookies, 2 inches apart, on an ungreased baking sheet. Bake for 10-12 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack or paper towel-lined counter top.
Want cookies for later? You can dish out your cookies and place the pan in the freezer. Once the dough is frozen, put them in a freezer bag (remember to date it) and take out individual cookies to bake later. They will keep in the freezer for 3 months.
*As soon as you put the cookies or cookie cake into the oven, turn the temperature down to 350 degrees. Alton Brown swears by this initial temperature boost. I don't know if it made a difference, but the cookies were great so why change anything?
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16 comments:
Two sticks of butter ? mmmmmmmmmm, these sound yummy !
WAIT!!!... I thought the sugar was supposed to be in the 'wet' stuff??
Ok, it's just wrong to post such delish pics and not share!!!;) Man, wish I could have taken a big bite out of one of those!! Thanks for the recipe.
Linda
Those look great! I am always on the look out for a great cookie recipe!
Heidi, YES! You are correct! That must've gotten mixed up through my emails with Erika. Thanks so much!
The cookies look great! Butter ... yum. :)
And I was also confused after reading about the sugar in the "wet stuff" and then seeing it listed in The Dry Stuff. So, should both of the sugars be moved to The Wet Stuff bowl?
Okay! It's all fixed. Sorry about that you guys. Sometimes emails mess up the format of the posts. not fun.
Yuuuuuuuum! Why don't you grease the cookie sheet? Am I doing something wrong here?
Yes, those do sound good. However, I'd like to give you a recipe for what I think is the best choc. chip cookie recipe ever!! The have an ingredient that makes them so moist. Let me know if you want my recipe. You can have a bake off!! [email protected]
Kitty, I guess you CAN grease the cookie sheet, but there's so much butter in the cookies its just not necessary. I never have.
Kasey, it is so ON! Send me your recipe: [email protected]
How many points?
I am definitely making these.
Hi There :o) I just started following your blog and HAD to make these cookies over the weekend. THIS is the recipe I have been searching for!! They were so chewy and didn't spread out like a lot of others I've tried. Thanks so much for posting this!!
I hate to totally ruin this post by pointing this out but...this is the Nestle Tollhouse Chocolate Chip Cookie recipe that's on the back of every bag of chocolate chips in the world. Actually I think they use 2 eggs...but other than that it's identical. {Of course the 1 egg thing could be what makes this cookie THE BEST...} Anyway, just saying...
ps..I did not mean to sound so snarky on that comment...sorry.
Actually the difference between this recipe and the nestle tollhouse recipe isn't in the ingredients or anything, it's in the method. The tollhouse recipe uses the creaming method described in the post, whereas this recipe has you melt the butter completely and have the wet ingredients actually act as a liquid instead of the light fluffy mixture you would get when you cream the butter and sugar together.
I just made these cookies. They not only come out looking beautiful, they taste great!! These are the offficial school lunch "cookie of the week" around here!
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