If you know me IRL, you’re aware of how seriously I take cookies. The most important of all cookies, is the perfect chocolate chip cookie. I hate when they’re too hard or crispy. The perfect cookie, for me, is soft and enough for one perfect bite. Here’s one of my recent efforts, using miniature chips instead of the big honking ones, and they came out magic!
- 2 1/4 cups flour
- 2 sticks butter, room temperature (I used salted)
- 1/2 cup white sugar
- 1 cup brown sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 2 tsps vanilla extract
- 2 large eggs
- 2 cups miniature chocolate chips
Let butter come to room temperature. With a fork, mix together in a mixing bowl with sugars until light and fluffy. Add salt, baking soda, vanilla, eggs, and flour, one ingredient at a time.
Cover the dough with plastic wrap and place in refrigerator overnight. (This step, I’ve found, is where the magic happens. If you have to skip it, at least try to give the dough time to come together.)
Remove dough from fridge and preheat oven to 350 degrees. Take a tablespoon and scoop out enough dough to roll in your hands into a neat ball. Place on parchment paper on cookie sheets.
Bake for 8-10 minutes, until edges crisp just slightly. Remove from oven and transfer to cooling rack until completely cool.