If you ever wanted the most crispy (yet slightly soft), homemade-tasting, chip-loaded Chocolate Chip Cookies, look no further than these, folks. Inspired from a classic recipe by Maida Heatter, I choose to tweak it a bit and add my own secret ingredient!
And while this one won’t be done in the Instant Pot, you could have never baked a day in your life and this novice recipe is going to make you think you’ve been doing it for years. But just because they’re simple doesn’t mean they won’t taste like the best bakery ever (which is Grandma/Nana/Meemaw/Nonna/Bubbe’s, obviously).
There’s a reason I call these The Greatest Chocolate Chip Cookies In The World and you’re about to find out why.
Here’s How I Made It! (scroll to the bottom for the fully-written recipe):
Begin with a stand mixer (because there’s no better way to make a cookie dough batter).
Add in some (okay a bunch of) softened butter…
…and affix the paddle attachment (I have a fancy one with a side scraper but either will do)
Lower the paddle into the bowl, lock it and cream the butter on a low speed.
When creamed, lift the paddle and use a spatula to slide any excess from the paddle to the bowl.
Add in some white sugar…
…light brown sugar…
…and maple syrup.
Lower the paddle again, lock and mix.
While mixing, carefully crack two eggs on the side of the bowl and feed them in one at a time until blended.
When done, lift the paddle and scrape down the paddle and sides of any excess batter and return to the bowl.
Lower the paddle again, lock, turn on to the lowest speed and add in the flower in two batches until fully combined.
Then, take some baking soda and hot water…
…mix together in a bowl to form a slurry…
…and add it to the mix.
Lower the paddle again for a final time, lock, turn on to mix for a few moments and you’re done.
Lift the paddle, detach it and scrape any excess cookie dough into the bowl.
Now add the chocolate chips…
…and mix it in using a spoon or spatula! Once done, chill in the fridge for up to 2 hours.
When ready to bake, place the oven rack to about the 3/4 high bracket (in between the middle and the top)…
…preheat the oven…
…grab a large baking sheet…
…and line with parchment paper (the best thing you can use for baking cookies).
Grab that dough from the fridge and, to form a cookie, scoop out a tablespoon of dough…
…wet your fingers with cold water…
…and gently smash the dough in between the palms of your hands so it’s no more than 1/2″ thick.
Place the formed dough on the parchment paper and repeat the process until its filled.
When all’s said and done, on a 21″x15″ size tray, you should get 30 cookies.
Take the extra dough and place back in the fridge for the time being.
Once the oven’s preheated, place the sheet on the rack and let bake.
Halfway through baking, rotate the tray 180°…
…to ensure even cooking. Close the door and let finish – keeping a close eye on things as all ovens vary.
When done, they should be a deep, golden brown color with the edges looking like they are on the brink of getting very dark.
Carefully remove the cookies from the oven…
…and use a spatula to transfer them to a wire rack. If any of the cookies’ edges slightly fused together, now is the time to take the spatula and separate them by pressing into the fused spot.
Allow the cookies to cool for 30 minutes or so.
Now, take the remaining cookie dough and bake!
When done, you’re going to get 40-50 AMAZING, crispy-on-the-outside, chewy-on-the-inside-cookies!
Become cookie monsters with a friend or loved one…
…talk about how delicious they are…
…shucks, make a CHIPWICH with them if you have some ice cream!
And today’s outrageous recipe was brought to you by the letter “C” (and that’s good enough for me).
- 2 sticks (1/2 pound) salted butter, softened (I prefer salted butter over unsalted for these cookies for even better flavor. And the butter MUST be softened which you can achieve by sitting out at room temperature for a few hours or by placing cold, firm butter in the microwave for 10-15 seconds tops)
- 3/4 cup white sugar
- 3/4 cup light brown sugar (tightly packed and use light brown sugar instead of dark brown for the proper color)
- 1 teaspoon salt (regular iodized salt is fine)
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup (the good stuff)
- 2 large eggs
- 2 1/4 cups all-purpose flour (no need to sift)
- 1 teaspoon baking soda + 1 teaspoon hot water mixed to form a slurry
- 12 – 16 ounces of chocolate chips of your choice (the more you add, the more full of chocolate they’ll be! I used semi-sweet morsels but you can use milk chocolate chips, white chocolate chips, toffee chips, peanut butter chips, M&Ms, etc).
- 1/2 – 1 cup chopped walnuts (I personally hate walnuts in my cookies, but if it’s your thing and you wish to add them, by all means, feel free to do so! You can use chopped Macadamia nuts as well.)
The Cookie Dough:
- Add the softened butter to a stand mixer with the paddle attached (or a large bowl if using a good hand mixer), lower the paddle into the bowl, lock it and place on the lowest speed setting (stir setting) for about 5 seconds and then work your way to speeds 2 and then 4 until the butter is totally creamed. This whole mixing process should take between 10-15 seconds. Unlock the stand mixer, lift the head and use a rubber spatula to push any of the butter from the paddle to the bowl.
- Next, add both sugars, salt, vanilla extract and maple syrup to the bowl. Lower the paddle back into the bowl, lock it and go to a 2 speed and mix everything for another 20 seconds. As it’s mixing, crack each egg in at a time (careful to not get any shell in the batter!) and mix together for another 20 seconds. Unlock the stand mixer, lift the head and use a rubber spatula to push any of the batter from the paddle to the bowl.
- Lower the paddle back into the bowl, lock it, go to the lowest speed and add in half the flour (NOTE: You must keep it on the lowest speed when adding flour or it will go all over the place). Once the flour is fully incorporated, up the speed to 2 add the baking soda slurry. Then, lower the speed back to the lowest setting, add in the rest of the flour and wait until fully combined. Once it is, up to speed to a 2 for another 10 seconds. Unlock the stand mixer, lift the head, remove the paddle and use a rubber spatula to push any of the dough from the paddle to the bowl.
- Then, add in the the chocolate chips (and walnuts if using) and by hand using a spatula, mix it into the thick cookie dough until fully combined and evenly dispersed.
- Place the mixing bowl in the fridge for 1-2 hours to chill (NOTE: Don’t skip this step. It’s necessary to chill your dough before baking for even and perfect cookies).
- When ready to bake, move the oven rack to be in between the middle and top brackets (so it’s about 3/4 high in the oven) and preheat to 375°.
- Take the chilled cookie dough and scoop out a tablespoon-sized amount of dough. Using cold water on your hands (and not drying them as this will ensure the dough won’t stick to your hands), flatten the dough in the palms of your hands to no more than 1/2-inch thick. We want the dough for each cookie to be lightly smashed thin. Line one large baking sheet (I used a 21″ x 15″) or two regular-sized baking sheets with parchment paper and place the formed cookie dough pieces on it and leave bout 2-inches of space apart from each piece. (NOTE: Using the large sheet, I was able to get 30 cookies on it at once as shown in the visuals above). Place the remaining cookie dough back in the fridge and bake in the next batch (when all’s said and done, you’re going to get between 40-50 cookies!)
- Bake the cookies for 12-14 minutes, rotating the pan half-way through and perhaps even a third time during the final few minutes. Since all ovens vary, it is very important to keep an eye on the cookies as we don’t want them burning! When the tops of the cookies have reached a deep, golden brown and are mostly firm to the touch with a solid brown bottom, they’re done. (NOTE: As a frame of reference, the edges of the cookies should like they are on the brink of getting very dark – almost on the brink of burning.)
- Remove the cookies from the sheet with a spatula (they’ll slide right off thanks to the parchment paper) and place on a wire rack to cool for 30 minutes (you can bake the remaining cookie dough now).
- Once the cookies have cooled, they will becoming crispy on the outside and a slightly soft in the center. Enjoy as they are (or as a chipwich, mmm) and place any you don’t finish in an air-tight container as they’ll be good for up to a week!
A reminder that all ovens vary. So as they’re baking, always check on your cookies to make sure they aren’t overcooking. Remember, you want your cooked to be a nice, deep, golden brown color.
Parchment paper is your best friend when baking cookies, eliminates any need for greasing/worries about sticking and ensures an evenly cooked bottom.
For best results when mixing a cookie dough batter, a stand mixer will play a key role.
For best cooling results, I can’t suggest a wire rack enough. The raised, open design ensures the cookies will evenly settle once out of the oven.
Once cooled, these cookies will be mostly crispy (just how I like them), but you can place them in the microwave for 10-15 seconds if you want them warmed and softened.
Want to make a chipwich? Awesome! Scoop some firm ice cream of your choice onto the bottom of one cookie, sandwich with the bottom of a second cookie and presto! A chipwich! Roll the edges of the chipwich in sprinkles/jimmies if you have those on hand too!