Say Goodbye To All Other Chocolate-Chip Cookie Recipes — This Is IT

So, first things first: We have to agree on what the perfect chocolate-chip cookie is.

Is it thick and chewy? Thin and crispy? Does it have a warm, brown-sugar flavor or more of a vanilla-scented, white-sugar one? Butter or shortening? Chocolate chips, chocolate chunks, or straight-up, chopped-up chocolate? There are so many, many chocolate-cookie recipes out there, it’s hard to figure out which one you should go for.

At the heart of it, chocolate-chip cookies are just: butter, sugar(s), eggs, vanilla, flour, baking soda, salt, and chocolate. It’s funny how those simple ingredients can come together in so many different ways. These cookies, found in the lovely Tara O’Brady’s book, Seven Spoons, are lush and thick with plenty of chew. Bonus: You don’t need to wait for your butter to come to room temperature — instead, it’s melted before mixing with the sugar.

Related: Raspberry Crumble Pancake Recipe

Remember: Over-mixing makes cookies tough, and no one likes a tough cookie. I wish you only soft and chewy cookies — unless you like the crispy ones. In that case, I wish you crispy cookies. Really, I just want cookie happiness for everyone.

Chocolate-Chip Cookies
makes about 28 cookies

1 cup unsalted butter, chopped
3 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/2 tsp medium-grain kosher salt
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp vanilla extract
12 oz semisweet or bittersweet chocolate, chopped
Flaky sea salt to finish

Related: Classic Chocolate Birthday Cake

1. Preheat the oven to 360°F. Line 2 rimmed baking sheets with parchment paper.

2. Melt the butter in a heavy-bottomed saucepan over the lowest heat possible, stirring occasionally.

3. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Pour the melted butter into a large bowl and whisk in the sugars. Add the eggs, one at a time, whisking until just combined. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients until barely blended. Stir in the chocolate.

4. Refrigerate for 5 minutes, then roll into 3 tablespoon balls and arrange on the prepared pans, leaving 3 inches between each cookie. Sprinkle with sea salt and bake until the tops are cracked and lightly golden, 10-12 minutes, rotating the pan halfway through. Cool on the pan for 2 minutes. Then, move to a wire rack to cool completely.

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