Some things in life don’t have to be very complicated or intricate to be good. This chocolate chip cookie recipe taught me that lesson.
It’s so basic, yet so amazing. I can guarantee you probably have every ingredient in your fridge or pantry to make these right now. A bit of flour, brown sugar (shh! it’s the secret!), good quality chocolate, butter, eggs… you know the rest.
Really, I don’t have much to say other than that this is my favorite chocolate chip cookie recipe of all time. Yes, you heard me right. ALL TIME.
Soft, chewy, decadent cookie-dough like goodness.
MAKE THEM. I ORDER YOU.
See, even boyfriend is eating the COOKIE DOUGH.
You know they gotta be good.
Thick, Chewy Chocolate Chip Cookies
AKA The Only Chocolate Chip Cookie Recipe You’ll Ever Need
Makes about 24-28 cookies
From Sunset Magazine, November 2003
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups firmly packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups Guittard semisweet chocolate chips (12 oz.)
- 1 cup chopped walnuts
1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.
3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.
4. Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.
5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.