OK, the search is over. I have found it. THE perfect chocolate chip cookie. That’s right. Here it is. This is adapted from Martha Stewart’s “Crisp and Chewy Chocolate Chip Cookies” and they are exactly what the name says, which to me, defines the perfect cookie. These are chewy in the center, crispy around the edges, and buttery and gooey all at the same time.
Here I’ve replaced the chocolate chips with a good white chocolate baking bar that I cut into course chunks…because as I’ve said, I can’t get enough white chocolate. Also, instead of vanilla extract, I have been using a vanilla bean paste (available here) and I find that it gives an even fuller vanilla flavor to baked goods. This cookie is so good, that it will become my go to from now on. I think it would be great with any add-ins like coconut, toffee chips, dried berries, or whatever your heart desires! Make these today!
Makes 3 dozen large cookies
2 ¾ cups all-purpose flour
1 ¼ tsp salt
1tsp baking powder
1 tsp baking soda
2 ½ sticks of unsalted butter, softened
1 ¼ cups LIGHT OR DARK brown sugar
¾ cup granulated sugar
2 large eggs
1tsp vanilla bean paste (vanilla extract is fine)
2 4 oz. white chocolate baking bars, coarsely chopped (or 1 ½ cups of chocolate chips or any additions you’d like)
Preheat oven to 350 degrees.
Sift dry ingredients together
In an electric mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and beat in eggs one at a time. Add vanilla. Add dry ingredients and mix on low speed until combined. Mix in chocolate chunks, chips, etc. by hand.
Line baking sheet with parchment paper and drop dough with small ice cream, scooper about 2 inches apart. Cookies will spread so it is important to leave enough space. Bake until golden, about 15 minutes. Let cool for few minutes and then transfer the cookies to a wire rack.