According to my children, these are the most perfect chocolate chip cookies you will ever have. Although the reviews for this recipe maybe a little bias, my kids have tried many different types of chocolate chip cookies. So I do consider them to be experts in the field of chocolate chip cookie eating.
You will find that this cookie is slightly crisp on the outside, while remaining soft and chewy on the inside. It is an absolutely delicious compromise between the chewy chocolate chip cookie and a crispy cookie.
I discovered that the first secret to a great cookie is using the right cookie sheet. I love using the air bake pan. I find that it helps keep the bottom of the cookies from over baking. The next secret is to avoid using any type of nonstick spray or oil on the cookie sheet. If you are concerned about the cookies sticking to the sheet, then I would recommend that you use parchment paper. I find that the edges of the cookies burn when using nonstick spays or oiling the pan. You will notice that this recipe calls for plenty of butter that will prevent any sticking.
Once you remove these cookies from the pan, they will be very soft and appear to be not done. But after they rest for several minutes, they will become firm.
Yield: 36 servings
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
- 2 1/4 cups Bread Flour
- 1/4 cup sugar
- 1 1/4 cups brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 sticks butter
- 2 extra large eggs
- 1 – 12 ounce package Ghirardelli chocolate chips
Preheat oven to 375 degrees. Place butter in a dish and melt in the microwave until half of it is a solid and the other half is liquid.
Sift the flour, salt and baking soda together. Place in the mixing bowl, add the sugars and then cream the butter and the sugars at medium speed until light in color and fluffy.
Add the eggs one at a time and continue to mix again until fluffy.
Add the vanilla extract, mix until well combined.
Slowly add the flour, salt and baking soda mixture, and mix until well combined. Do not over mix.
Remove from mixer and fold in the chocolate chips.
Bake at 375 on an air-bake pan, without any nonstick sprays or oils, about 10-12 minutes, or until golden brown.