The BEST Chocolate Chip Cookies!

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Chocolate chip cookies have always been one of my weaknesses ever since I was a child.

One of my favorite desserts to have is a warm chocolate chip cookie with a glass of cold milk. I am very picky with chocolate chip cookies, and not every cookie satisfies me. For me, the perfect chocolate chip cookie is not fully crispy nor fully chewy– it has to have the best from both worlds. The perfect chocolate chip cookie is made with quality ingredients and love, and is filled with delicious, melty, gooey dark chocolate and is crispy at the edges and soft and chewy in the center. You can taste the nuttiness of the butter, the sweet depth of the brown sugar, and the contrast of it all with the dark melted chocolate.

The perfect cookie seems simple and easy to make, but once you take that bite, it’s an out of this world experience. It is a heavenly bite that keeps inviting you back for more. And this recipe is just that.

Origin of The Classic Chocolate Chip

The classical chocolate chip cookie is an American invention from the 1930s. It started as a recipe from Ruth Wakefield who ran the Toll House restaurant in Massachusetts. It was officially featured in her cookbook, Toll House Tried and True Recipes, in 1938.

Chef Ruth said, "We had been serving a thin butterscotch nut cookie with ice cream. Everybody seemed to love it, but I was trying to give them something different. So I came up with Toll House cookie."

In exchange for her recipe, Nestlé gave her a lifetime supply of chocolates for her baking needs and featured her recipe on their box ever since!

The “Toll House Chocolate Crunch Cookie” became a favorite in American households.

During World War II, soldiers from Massachusetts shared their cookies from home with other soldiers alongside them, and this sparked their popularity even further. Hundreds of soldiers wrote back to their families back home, asking them to send them Toll House cookies. Wakefield also received several mails herself from all around the world from people asking her for her recipe.

The popularity spread across the entire world, and the first chocolate chip cookies ever sold in the UK was in 1956 by Maryland Cookies.

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The BEST Chocolate Chip Cookie!

Yield: 36

Author: Yasmeen's Kitchen Diary

Prep time: 10 MinCook time: 10 MinInactive time: 24 HourTotal time: 24 H & 20 M

This chocolate chip cookies are layered with flavor – from the delicious, gooey chocolate to the nutty undertones of browned butter. It's what dreams are made of!

Ingredients

• 400 g (3 cups) AP flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1½ teaspoon salt
• 280 g (1¼ cups) unsalted butter
• 250 g (1¼ cups) brown sugar
• 200 g (1 cup) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 650 g semi-sweet chocolate

Instructions

1. In a pan, brown half the butter on medium heat. When browning, keep an eye on the butter while stirring, as soon as it browns and smells nutty, remove from the heat to prevent burning.
2. Combine butter, browned butter, sugar, brown sugar, vanilla, and salt and cream together.
3. Add 2 eggs and with a paddle attachment on a stand mixer or a hand mixer, cream until mixture is light and fluffy.
4. Sift in flour, baking soda, and baking powder.
5. Add in the dry ingredients to the wet ingredients, mix until just combined.
6. Add chocolate chip and mix well.
7. Use an ice cream scoop and scoop into equal portions on a tray, cover with a clingfilm and refrigerate for 2 hours to overnight. The more hours you leave it, the more flavor it develops.
8. When ready to bake, preheat oven to 350ºF (180ºC) and line a baking tray with parchment paper and bake for 10-15 minutes, until golden at the edges. The cookies will seem undone when you take them out, but that's exactly how we want them. Leave them to cool, they will hold their shape, and transfer to a cooling rack.
9. Store in room temperature in an airtight container for up to 2 weeks or freeze!

Notes

• You can also freeze the dough to bake for later. A great way to save space is to wrap your dough with clingfilm into a log, place it in the fridge or freezer and whenever you would like to bake a cookie, cut a piece from the log and place on a parchment paper and bake!
• Do NOT refrigerate cookies. Refrigerated cookies tend to dry out quickly and lose its flavor.
• The best way to experience these cookies is to reheat them for 5 minutes in the oven until the chocolate melts with a glass of cold milk. :)

Nutrition Facts

Calories

253.2

Fat (grams)

13.62

Sat. Fat (grams)

8.09

Carbs (grams)

30.36

Fiber (grams)

1.74

Net carbs

28.62

Sugar (grams)

18.98

Protein (grams)

2.69

Sodium (milligrams)

147.92

Cholesterol (grams)

28.13

A loaf is about 1591 calories. 1 loaf gives you about 8 slices, so each individual slice would be 198 calories.

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Bon appétit!