Welcome to day 2 of my cookie box and day 278 of my baking journey! Today I'm giving you all, the best chocolate chip cookies ever! For the past few months I've been working hard to perfect it, so here it is!
Chocolate chip cookies are tied with my love for biscotti. I'm a fan of either thin, thick, or chewy chocolate chip cookies. But my absolute favorite kind of chocolate chip cookies is the thick kind. It's so soft and gooey that I cannot resist having one...or three.
I like to add some toffee bits along with the chocolate chips. They add such a nice touch that it's definitely recommended. If you don't have chocolate chips, just chop a chocolate bar into small chunks.
Once you finish making your cookie dough, take a cookie scoop, drop the cookie dough on parchment paper. Then roll the cookies into a ball with your hands. When you take them out of the oven the cookies will be very big and puffy. They will deflate slightly as they cool.
In the recipe below I use bread flour. I like the texture of bread flour but if you don't have that on hand feel free to substitute it with all-purpose flour.
If you want the richest tasting cookie, wrap the cookie dough tightly with plastic wrap and chill it for 24 hours.
Another thing I love about these cookies is that they don't require chilling if you are in a rush. These are easy and so good. You'll be making these on repeat in no time at all!
|Level: 👩🏽🍳|Time: 30 minutes|Serves: 12 cookies|
1/2 cup butter, softened
1/4 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 1/4 cup bread flour, or all-purpose flour
1 teaspoon baking soda
1/2 cup chocolate chips
1/4 cup chopped toffee bits, optional
1 1/2 teaspoons kosher salt, for sprinkling
Preheat your oven to 350 degrees F, and line a baking sheet with parchment paper.
With an electric mixer cream the butter and two sugars for two minutes until fluffy. Pour in the egg and vanilla extract. Add flour and baking soda and mix for three minutes. The cookie dough will form a ball if you wait long enough. Fold in your chocolate chips and/or toffee bits.
With an ice cream scoop, drop the cookie dough onto the prepared baking sheet. Roll the cookies into balls and place 3" away from each other. Flatten slightly and sprinkle the kosher salt. Bake for 15 minutes or until the bottom is golden brown.
- The Bored Baker 👩🏽🍳