Perfect chocolate chip cookie . . .
We’ve been tweaking our CCC recipe for a few months now. It’s a labor of love, and lots of cookies have been tasted and tested in the process. I’m happy to report that our most recent batch was pretty dang delicious. Guys, PIN THIS RECIPE to save it for later. It really is the best almost perfect chocolate chip cookie I’ve ever eaten. Stay tuned as I’m sure we’ll be making adjustments in our pursuit of perfection. But, in the mean time, I hope you like this cookie, too.
For our recipe, all the ingredients are measured in grams. We use this digital scale (it’s only $11.99 + free Prime shipping). They say a baker’s only as good as her measurements so I’m all about having the right tools for the job. I pinky promise these cookies are worth the investment.
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Almost Perfect Chocolate Chip Cookies
Ingredients
- 130 g. butter
- 3.8 g. baking soda
- 3 g. salt
- 6 g. natural vanilla extract (the real stuff)
- 120 g. brown sugar
- 100 g. white sugar
- 50 g. eggs (~2 large eggs)
- 220 g. all-purpose flour
- 40 g. oats
- 240 g. chocolate chips (type based on preference)
Instructions
- Preheat oven to 350 degrees, and set up the digital scale to begin measuring out each of the ingredients.
The following directions are for a Kitchen Aid mixer
- Add the measured out butter, baking soda, salt, vanilla extract, brown sugar and white sugar to the mixing bowl, and mix for 1 minute on speed 2 and 45 seconds on speed 4.
- Next, add the measured out egg, and mix on speed 2 for 30 seconds. The egg should be fully incorporated.
- Add the measured out flour and oats into the mixing bowl in small amounts, and mix for 1 minute on speed 2. Once they are incorporated, mix again for 1 minute on speed 4.
- Last, add the chocolate chips. You’ll want to gently fold the chocolate chips into the mixture using a spatula. I like to use a combination of dark chocolate, semi-sweet and white chips.
Forming the cookies
- Pour the cookie dough out onto parchment paper, and shape into a log. Wrap the log in the parchment, and cover completely it with cling wrap.
- Flash freeze the cookie dough for 30 minutes before cutting it into individual cookies. This makes the log easier to cut. (You can also store the wrapped cookie dough in the freezer to bake at a later date.)
Baking the cookies
- Cut the log into 1-2″ sections, and spread the cookies out on a non-stick baking sheet. Bake in a 350 degree oven for 8-9 minutes or until the edges begin to turn golden brown.
- Remove the cookies from the oven, and let them cool on the baking sheet for 5 minutes.
Notes
- We use a digital scale (exact one linked in the post above), a Kitchen Aid mixer and the timer on our phone to make these cookies.
- You’ll also want to have parchment paper, cling wrap and a non-stick baking sheet on hand when it comes time to store/bake the cookies.
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