These soft and chewy, melt-in-your-mouth Chocolate Chip Cookies are the perfect pairing for a cold, refreshing glass of milk.
In my early days of baking, I made what can only be described as the most unappetizing-looking chocolate chip cookies the world has ever seen.
These cookies were misshapen, severely domed little morsels with thin, burnt edges. Sometimes they were chewy, but most of the time they were cake-like or crumbly—and not in the good way. It was a dark time.
I remember looking at the cookies my mom made and sighing with defeat, thinking I was doomed to a life of horrible cookies and crushed dreams. I know, I was a dramatic kid. Seven years of theatre camp does that to a child.
But, in recent years, I have seen the error of my baking ways. The perfect cookie can sometimes feel like an unattainable thing, but practice and using tested recipes can yield wonderful results.
This recipe, adapted from Pinch of Yum, comes close to heavenly. Really. These chewy chocolate chip cookies are reminiscent of Mrs. Fields’ cookies, the colossal, chocolatey, buttery guilty pleasures you bought at the mall when you were a teenager.
They’re chewy without being too liquidy or cake-like, and the mix of subtle semi-sweet chocolate chips with the unexpected pops of milky chocolate chunks is divine. Because I’m a sucker for big, bold things, I made nine palm-sized cookies, but you can make 12 regular-sized ones too.
My one word of caution? Always, always, always undercook cookies! Especially these ones. After 8 minutes in the oven, mine were just starting to get golden around the edges, but looked soft and pale in the centre. Strike now. Take those puppies out of the oven, even if they look a bit undercooked, and let them sit for 30 minutes on the baking sheet. The residual heat will cook them a tad more and they’ll flatten out, losing their slight puffed centre.
I’m a gross human being and like my chocolate chip cookies on the line between dough and baked (but let’s be real, definitely more on the dough side), so feel free to leave yours in for 1-2 more minutes if you want a more fully baked cookie. Or, you could be like me, the girl in university who routinely brought out rolls of cookie dough, spoons and wine for my friend Kristen and I to gorge ourselves on. We called it “rock bottom.”
Life goals right there, folks.
Total Cost = $3.30 (Budget breakdown below recipe)
- 8 tbsp. salted butter
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 tsp. vanilla
- 1 egg
- 1 and ½ cups all-purpose flour
- ½ tsp. baking soda
- ¼ tsp. finely ground sea salt
- ¾ to 1 cup combination of chocolate chips and chocolate chunks
- Preheat oven to 350 degrees. Heat butter in microvwave for 30-40 seconds until just reaching liquid form without being hot to the touch.
- Using an electric mixer, beat the sugars and melted butter together until creamy. Add the vanilla and egg and beat on low for 10 seconds, or until just incorporated. Do not overmix.
- By hand, add the flour, baking soda and salt and mix until it crumbles. Using hands moistened with water, combine into a dough. If needed, add a few drops of water to moisten—it should be in between dry and wet dough. Add chocolate chips and chunks by hand.
- Roll dough into 9 large balls (or 12 small ones) and flatten slightly on cookie sheet covered with parchment paper. Bake for 8-10 minutes, or until cookies look just slightly golden. Remove from oven and let sit on cookie sheet for 30 minutes to set.
Recipe adapted from Pinch of Yum.
8 tbsp. salted butter = $0.48
1/2 cup granulated sugar = $0.09
1/4 cup packed brown sugar = $0.18
1 tsp. vanilla = $0.15
1 egg = $0.17
1 and 1/2 cups all-purpose flour = $0.21
1/2 tsp. baking soda = $0.01
1/4 tsp. finely ground sea salt = $0.01
3/4 to 1 cup combination of chocolate chips and chocolate chunks = $2.00