The Perfect Chocolate Chip Cookie
These are the most perfect chocolate chip cookies you will ever have. I have tried many recipes for chocolate chip cookies, until I came up with this one. This cookie is slightly crisp on the outside, and soft and chewy on the inside. It is the perfect compromise between the chewy chocolate chip cookie and a crispy cookie. It is absolutely delicious. The first key to a great cookie is the right cookie sheet. I love using the air bake pan. It helps keep cookies from over baking on the bottom. The next key with these cookies is not to use any nonstick spray or oil on the sheet. If you are worried about sticking, use parchment paper for cookies. The nonstick spays or oiling the pan will make the edges burn. This recipe has plenty of butter that will prevent any sticking. When you remove these cookies from the pan, they will be very soft, and almost appear not done. After they rest for several minutes, they will become more firm.
- 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 oz package Ghirardelli chocolate chips
- Preheat oven to 375 degrees. Melt the butter in the microwave in a dish until half of it is a solid, and half of it is a 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.
- Then add the eggs one at a time and continue to mix again until fluffy. Then add and vanilla extract, mix until well combined. Then slowly add the flour, salt and baking soda mixture, a little at a time and just mix until well combined. Do not over mix.
- Remove from mixer and fold in the chocolate chips. Bake at 375 until golden brown on an air-bake pan, without any nonstick sprays or oils, about 10-12 minutes, or until golden brown.
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