It's confession time. I just made chocolate chip cookies for the first time. I mean, I've made other types of cookies before. I've even made cookies that are really similar to chocolate chip cookies. But I've never made straight-up, classic, plain old chocolate chip cookies from scratch before today.
I set out on a mission to do a taste-test of sorts, systematically trying recipes until I found one that I could adopt as my go-to favorite. Doesn't every American home baker need a chocolate chip cookie recipe in their back pocket? I didn't get too far in my experiment, though, since the first recipe I tried was a winner.
These cookies are of the crispy edges/chewy center variety. My cookbook says that using melted butter instead of room-temperature solid butter is to thank for the perfect texture. If you have a kitchen scale, I highly recommend using it for the flour and brown sugar (and in any recipe where weight measures are given). It's far more accurate than using measuring cups, and increases the likelihood of a massive success in the end.
Chocolate Chip Cookies
Adapted from The America's Test Kitchen Family Baking Book
Makes 24 cookies
2 cups plus 2 tbsp (10 2/3 oz) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, melted and cooled
1 cup packed (7 oz) light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 1/2 cups semisweet or milk chocolate chips
1. Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or a silicone baking mat. Whisk the flour, baking soda, and salt together in a medium bowl.
2. In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.
3. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips until incorporated.
4. Working with 2 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart (12 to a sheet). Bake the cookies, 1 sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15-20 minutes, rotating the baking sheet halfway through baking.
5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.