When it comes to cookie recipes I am all about the cookie recipe being the best. Today I am sharing my signature Chocolate Chip Cookie recipe. This cookie recipe is soft, chewy, the chocolate is perfectly portioned and the cookie texture is a cross between a cake and a cookie.
This cookie happened by accident. I didn’t have the exact ingredients on hand for the Nestle Toll House Chocolate Chip Cookie recipe in my pantry. I normally can make a batch of cookies anytime on any given day. However, on this fateful day I came up short and my signature chocolate chip cookie was created. These cookies were so good I even called my mom and told her about it.
A couple weeks later I went down to my parent’s house and I made them again. They came out just as good as the first time. It wasn’t a fluke it was fate. Four dozen chocolate chip cookies were wiped out that day by my parents, kids, cousins, and aunts.
Now that they have been tested a couple of times and approved by everyone I am sharing the recipe. The most important thing is using bread flour. If you use just all purpose flour you will not achieve the cake like texture. Do yourself a favor and buy the bread flour. It is right next to the all purpose flour at the store. I even used bread flour in my peanut butter cookies and they came out fabulous! So be sure to try those cookies out too!
Chocolate Chip Cookies
- 1 cup bread flour
- 1 1/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened (not melted)
- 3/4 cup white granulated sugar
- 3/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 eggs
- 10 oz. mini chocolate chip morsels
In a mixing bowl combine together both flours, baking soda, and salt. Set a side.
In a stand mixer beat together butter and sugars until creamy.
Add in vanilla one egg at a time and continue to beat mixture.
Gradually mix in flour mixture.
Once well combined fold in mini morsels with a wooden spoon.
Drop rounded tablespoon sized dough onto a ungreased cookie sheet.
Bake for 8-9 minutes at 375F.
Let cool for 2 minutes on the cookie sheet then transfer to a cooling rack.
Store in an airtight container.
You can also bake cookies on a nonstick baking mat.
While baking I set the unused cookie dough in the fridge to keep it cool.
You can freeze left over cookie dough.
If you have made it this far down on the post consider following along with Daily Appetite by subscribing here or on these social media channels:
Facebook / Twitter / Pinterest / Google + / Stumbleupon / Flipboard / Bloglovin / YouTube / Snapchat: dailyappetite /Tumblr
This post may contain affiliate links.
I only link to products I use and love.