|Crunchy on the outside, gooey in the center.|
I found this recipe online whilst looking for the holy grail of chocolate chip cookies to make for Charlie and his work buddies. I wanted to be the one that all those hungry construction workers begged to make "those amazing cookies" so I really needed a good recipe, cuz let's face it, hungry men aren't that picky. I can't tell you how I found this recipe, because simply put, I don't remember, but I bet it went along the lines of me googling "the best chocolate chip cookie recipe ever". What I found was this...
The blog Sweet Savory Life and Alice Currah's recipe. It's true, her cookies are amazing. I've tried them, many times, but my problem with her method is, for whatever reason, inconsistent. And believe me, I've tried. The first batch was flavorful, but flat, the second had more rise, but the brown sugar created too much caramelization and created a lacy center. I weighed the flour like she suggested and both times I was unhappy. Once it was too cakey, the next too flat. I decided that her method worked for her and I had to just chalk up my failure to the fact that I wasn't her. Now don't get me wrong, her recipe is great and every time the cookies tasted great, but my results just didn't look like hers, or even hold up past 24 hours. The last time I made it, I had to substitute a few things as I didn't have enough brown sugar, and I was low in the semi-sweet chocolate chip department as well. But low and behold, I created the perfect cookie!
|A plate of perfection.|
My recipe very closely follows Alice's original recipe, but on the fateful day in question, when I was running low on supplies and had to improvise with what I had, I made what I believe to be MY perfect cookie recipe, full of 2 differnt kinds of chips, littered with flaky, crunchy salt surprises and crunchy on the edges while still staying gooey in the middle. I share it with you below. You're welcome.
(My reasons for my changes and some notes are at the bottom and denoted by an asterisk)
1 cup (2 sticks) salted butter, softened
- 1 cup sugar*
- 1 cup packed brown sugar*
- 2 large eggs (most eggs are "large" if you are unsure check your carton, when measured it should come to roughly 1/2cup of egg. If using egg substitute use 1/2cup.)
- 3 tsp. vanilla extract*
- 2 3/4 cups all-purpose flour (sifted please)
- 1-2 tsp. coarse salt - (I use Morton's Kosher salt in the big blue box)*
- 1 tsp. baking soda*
- 1 1/2 tsp. baking powder*
- 1 bag semi-sweet chocolate chips*
- 1 bag milk chocolate chips*
Preheat oven to 360 degrees.
Cream butter, and sugars until light pale yellow and extremely fluffy. It should almost look like frosting.
|Properly creamed butter and sugar.|
|You know you wanna lick the bowl.|
|Successfully firmed dough, ready for the scooping!|
|Heaping tablespoons of heaven.|
|Golden brown edges.|