The Perfect Chocolate Chip Cookie Recipe

I am a big cookie fan and when you ask me what my favorite cookie is I will answer with enthusiasm and without hesitation “chocolate chip”! However, I have very specific ideals in mind when it comes to what I consider the perfect chelate chip cookie. In my opinion they are chocolate chip cookies that are thick, soft yet chewy, have smooth lumps on top, are a light golden brown, balance the dough to chocolate chip ratio and have a buttery flavor that really lets the chocolate chips shine rather than competing with them. Oh, and they need to be perfectly dunk-able in milk. That means that they need to soak up a good amount of milk and keep their structure without instantly turning into a soggy mess. Sounds heavenly doesn’t it?!

However, that is obviously a tall order. So, when I went about trying to find the perfect chocolate chip recipe to satisfy my very specific cravings, I couldn’t find one that was quite right. There was always at least one thing off of my perfect chocolate chip cookie list that I couldn’t check off. That is when I came to the conclusion that I would have to make my own. I made hundreds of cookies and tried oodles of variations until this recipe was finally perfected. I can tell you, it was a very fulfilling day! (Yes, it’s true, creating the “perfect chocolate chip cookie recipe” was one of my life goals.)

These cookies are, in my humble opinion: perfection! I also feel that the recipe itself is, obviously, perfection as well. You don’t have to chill the dough to get perfect cookies from each batch that goes in the oven and every single cookie that comes out is picture perfect and drool-worthily delicious. My only problem now is finding the power to share them with friends and family when I bake instead of devouring them all by myself while reading a good book. Seriously, they are that good. Give them a try. They are my gift to the world. You’re welcome.

Tips:

Sometimes I get picky about brands. It’s true. My favorite brand of shortening for these cookies is Crisco and my favorite brand of semisweet chocolate chips is Nestle and my favorite brand of dark chocolate chips is Ghirardelli. This isn’t sponsored by them in any way or form, they are just my favorite.
Important: The cookie dough will look crumbly. They will be moist little clumps that are like large beads. This is normal and the secret to what makes these cookies perfectly lumpy and soft, yet chewy. When you roll your balls you start by lightly packing 2-3 TBs of dough and then gently rolling into a ball shape. The crumbles will combine easily and a light hand is all that is needed.
Important: Your cookies will look under-baked when you pull them out of the oven. They aren’t, I promise! You know they are done when they are barely starting to turn a golden brown. They will also have domed tops and appear airy. This is perfect! As you give them 2-4 minutes to finish baking on the baking sheet and as they start to cool the domes will deflate into beautiful, smooth lumps and the cookies will firm up. It’s quite magical.
If your cookies come out too flat some common mistakes could be that: the dough was over-mixed, the ingredients were too warm or they were over-baked.
If your cookies come out too thick/didn’t spread properly some common mistakes could be that: the ingredients were too cold (shortening should be room temperature), the dough balls were packed too tightly, the baking soda was old, or the flour was packed into the measuring cup instead of lightly scooped.