Our Best Chocolate Chip Cookie Recipe
 
 
This is Our Best Chocolate Chip Cookie Recipe, tried and true, it never fails. It has the perfect spread and it's easily adjustable for how you like you cookies - from crisp to soft and chewy. All you need to do is adjust your flour content (more flour for moist soft cookies, less for crisp cookies) and you'll have perfect chocolate chip cookies!
Author:
Recipe type: Cookies
Cuisine: American
Serves: 2 dozen
Ingredients
  • 1 cup butter (salted)
  • 1 cup white sugar
  • 1 cup (packed) light brown sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 1 teaspoon warm water (optional)
  • 2¾ - 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon hot water
  • ½ teaspoon salt
  • 2 cups chocolate chips / chunks
Method
  1. Preheat oven 350°F (175°C). Line a cookie tray (or two) with parchment paper and reserve until needed.
  2. Using your stand mixer or a large bowl and a wooden spoon, cream together butter and sugars (about 2 minutes). Add eggs, vanilla and water (if using) and beat well (about 2 minutes) until light and smooth.
  3. Combine dry ingredients; flour, salt and baking soda in a separate bowl. Add dry ingredients into creamed mixture one third at a time until mixed (see dough notes above). Remove from stand mixer and fold chocolate chips/chunks gently into cookie dough.
  4. Portion to the size you prefer using a spoon or portion (or ice cream) scoop. Roll dough bits into smooth dough balls, separate and reserve for baking.
  5. BAKE A TEST COOKIE: Place one cookie on a parchment lined cookie sheet with space on all sides to allow for spread, flatten dough ball lightly with the pads of your fingers to create a disk. Bake at 350°F (175°C) for 10 - 18 minutes or until done to your liking (see notes above). Remove and cool on a wire rack, adjust timing and spacing as needed and bake as desired - for cookies from soft and chewy to crispy and bake to your heart's content.
Notes
WATER OR NO WATER :The softer your dough the more it will spread and melt, so if you like your cookies crisp, use only 2¾ cups flour in this recipe. If you're a lover of soft, chewy cookies use 3 cups of flour and add the warm water. The dough will be firm, but the moisture content will give it a soft, doughy center.
Recipe by Food Gypsy at http://www.foodgypsy.ca/all-recipes/our-best-chocolate-chip-cookie-recipe/