I am an avid fan of chocolate chip cookies.
Strangely enough, one of the absolute best chocolate chip cookies I've ever had, hands down, no joke, was at my public Middle School in America. I remember they came in a little white paper sleeve, 2 per packet for 75 cents.
Sure; in Italy we had some incredible sweets...but not chocolate chip cookies...and not these chocolate chip cookies!
They were always lukewarm from the oven, for sure from a ready-made cookie dough mix, but holy moly they were good. We used to run contraband on them selling them in the hallways or hoarding them for after school walks home. I would sometimes buy the whole lot and resell them for a nickel more when I was investigating how the economy worked; but mostly I just ate as many as I could in one sitting. They were dubbed "crack-cookies" by the student body for a reason after all.
Since then, I've tried every possible recipe I found and so far, none have matched up to that fabled "crack-cookie" yet but some have gotten close.
Here is one of the recipes that made the top of the list:
Chewy Chocolate Chip Cookies
SERVING SIZE: Makes about 12 cookies
MAKE AHEAD NOTES: If you want a more complex, caramel-like, rich and layered flavor then make the dough ahead of time and chill it overnight before baking.
QUICK TIP: You can also make this dough, portion it out and freeze each "would-be-cookie" individually before storing in a zip-top bag in your freezer ready to pop in the oven whenever you need a cookie-fix.
OVEN: Preheat to 350°F
½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup of good, melted, unsalted butter
- 1 fresh egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
8 oz semi-sweet, large, chocolate chips (I prefer chocolate chunks though)
Preheat your oven to 350°F
- Mix together both sugars, melted butter, salt, egg and vanilla until a smooth paste is formed
- Sift together the flour and baking soda and fold them into the smooth sugar/butter paste making sure not to over-mix.
(If you over-mix the cookie will be less chewy and more airy instead - not what we're going for in this recipe)
- Add your chocolate chips or chunks
Rest your dough for at least 30 minutes in the fridge
- Line a baking sheet with some parchment paper and dose out your cookies with a normal ice-cream scooper making sure to leave enough space between each cookie and also from the sides of the baking sheet.
(usually 4 inches between each cookie and 2 inches from the pan - you might have to use more than one baking sheet or bake in batches)
- Bake 12-15 minutes or until the edges barely begin to brown
- Cool completely
- Try not to eat all cookies in one sitting.
Have you made this recipe? Make sure to share your delicious cookies and tag them with #afinerecipe for a chance to be featured on our channels!