I was craving some good, old-fashioned chocolate chip cookies while on a visit to see my brother. He nonchalantly passed me a recipe he found, and casually said we could try it.
After the usual beating, whisking, mixing, and scraping, these lovely cookies were born.
For some time now, I had been on the quest for the perfect chocolate chip cookie, and this recipe is just that. Firm and crumbly on the outside with a slight mealiness within, these cookies will make you want to stop searching for the perfect recipe, ’cause guys, this is it.
THE BEST CHOCOLATE CHIP COOKIES YOU WILL EVER EAT
- 1 1/4 cups whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 Tbsp unsalted butter
- 3/4 cups dark brown sugar
- 2 Tbsp white sugar
- 2 eggs
- 1/2 Tbsp vanilla extract
- 1 cup chocolate chips
- 1/2 cup almonds (optional)
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugars. Add eggs and vanilla and mix until smooth.
- Add dry ingredients and blend until dough is sticky. Fold in chocolate chips and almonds.
- Mix well, cover with plastic wrap, and refrigerate for 15 minutes.
- Preheat oven to 350° F.
- Stagger round lumps of dough on baking sheet. Sprinkle kosher salt if desired.
- Bake for 14 minutes, or until fork inserted in center comes out clean.
- Transfer to wire rack to cool completely. Makes one dozen cookies.
I don’t own a convection oven, so I had to bake for an additional 5 minutes (19 minutes total). This dough really spreads in the oven, so leave plenty of space between lumps.
Recipe adapted from here.