This is the best chocolate chip cookie recipe because it’s soft and chewy. And it’s not flat. Yes, it’s fluffy and so yummy! A cute young man in the neighborhood delivered a plate of cookies to Mark and me one afternoon after his wife had made them at home. Okay, I confess, I really like cookies and when I took a bite out of one of these cookies, I told Mark, oh my gosh, these are just like the famous cookies that we purchase in town. Here’s the deal, I live in a very small town and when a new restaurant or food truck comes to Southern Utah, we LOVE it! And we like to support the locals, that’s how we roll.
Well, this new cookie store in town opened its doors and they package these HUGE cookies in the cutest pink boxes. When Mark and I went to enjoy our grandsons’ high school graduation a few weeks ago up in Salt Lake City, Utah, this same cookie store was next to the restaurant where we were meeting family to celebrate.
So, I immediately called this young man’s wife and said to her, “Oh my gosh, will you share the recipe for your chocolate chip cookies?” Her name is Brynley. She was so sweet when I called her to ask for the recipe. She seemed surprised that someone would ask her for it. I said, “These taste like the chocolate chip cookies from the cookie company in town!” It was a fun conversation. I did modify the recipe a little. But not much!!!
What I LOVE about this recipe is it makes such a small batch of cookies!!!
The Best Chocolate Chip Cookies
The Finished Product:
- 1/2 cup salted butter softened
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1-1/2 cups white flour I use bread flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. Place a sheet of parchment paper on your cookie sheet. No vegetable spray.
Beat the butter, and sugars until creamy. Add the vanilla and egg on low for 15 seconds tops. Add the flour, baking soda and salt. Mix it until the dough crumbles. Add the chocolate chips in by hand and start forming balls of cookie dough. I would say this recipe makes 24 small cookies (1/8-cup cookie scoop) or 12 large cookies. The dough is not dry but it not wet, it’s in between. You can roll them in your hands or use a cookie scoop like I did.
Bake for 8-10 minutes. DO NOT OVERBAKE. They will look pale and puffy. Leave on cookie sheet for 30 minutes. THIS IS NOT A TYPO. 🙂
These are the best chocolate chip cookies in the world! I hope you try them!!! May God bless you and your family. Thanks again for preparing for the unexpected.