Who doesn’t love a good chocolate chip cookie?! I’ve never had one I didn’t like, but everyone has their favorite recipe, right? Mine is this one. A perfectly golden, crispy edge with a gooey, soft middle that just melts in your mouth. The trick I’ve learned is letting the dough rest overnight in the fridge. It really makes all the difference in the world. It’s a little hard to wait that long especially if you’re like me and want chocolate chip cookies right away, but it’s totally worth it. I promise! The ingredients have a chance to blend together making the cookies more flavorful. Also I used mini chocolate chips, instead of the regular size. I think using mini chips gives you that chocolatey bite in every mouthful (which I love!). I’ve made a lot of chocolate chip cookie recipes each always a little different, but after making this one I finally found a recipe that’s here to stay!
Why Refrigerate The Dough?
Once I started making homemade chocolate chip cookies, I always skipped over the recipes that would require chilling the dough. Now, since I’m wanting to learn the actual process of cooking I was interested in why that is. Before I tried chilling the dough it just made more since to me to bake the cookies right away, but I never knew the reasoning behind it until now. Here are the reasons why you want to chill the dough in the fridge before baking the cookies:
1. It prevents the cookies from spreading out too thin
2. As the dough rests it dries out and concentrates all of the flavors resulting in a more flavorful cookie
3. The texture changes creating a more chewy cookie
Like I said above I have never eaten a chocolate chip cookie I didn’t like (even when baking the cookies straight away). But if you can hold the temptation to wait a day for the best chocolate chip cookies, I would highly recommend chilling the dough overnight. You’ll be so glad you did!
A day or two after I made these cookies, Lance had a brilliant idea and suggested making ice cream sandwiches. We are a little over the top sometimes with desserts. lol We can never resist ice cream or anything chocolate related. So I bought a pint of vanilla ice cream and we spread some in-between 2 chocolate chip cookies. It doesn’t get any better than that!
CHOCOLATE CHIP COOKIES
Yield: 24 Cookies
Prep Time: 10 Minutes (Plus refrigerate dough overnight)
Cook Time: 9-10 Minutes
1 cup salted butter, room temperature
3/4 cup light brown sugar
1/4 cup dark brown sugar
1/2 cup granulated sugar
1 Tbsp vanilla extract
2 3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp course sea salt
1-12 oz bag mini semi-sweet chocolate chips
In a stand mixer cream together butter and sugars on medium speed for 2 minutes until light and fluffy. Add in eggs and vanilla extract and mix until incorporated. Turn mixer to low and add in flour, baking soda, baking powder and course sea salt until combined. Add in chocolate chips and mix until they are fully incorporated evenly into the mixture.
Wrap cling wrap over the bowl and refrigerate overnight or up to 48 hours.
Once dough has chilled, preheat oven to 350 degrees. With a 3 tablespoon measure scoop dough onto a baking sheet 2 inches apart.
Bake cookies for 9-10 minutes (or an additional 1-2 minutes for more done cookies). Remove from oven and let cookies cool on baking sheet for 2-3 minutes and then transfer to wired rack to cool the rest of the way.