There is much debate on what makes the perfect chocolate chip cookie. Crispy or chewy? Thick or thin? How many chocolate chips in each bit? These are all important factors to consider.
Recipes such as Alton Brown’s The chewy and Kenji's The best chocolate chip cookies have gained cult followings…and for good reason. They embody some of the exact qualities we want to experience in a chocolate chip cookie. But at the end of the day, I think any good chocolate chip cookie is delicious. and one of my new favorites comes from humble beginnings on the back of the King Arthur flour bag.
Surprisingly, I couldn't find the exact link to this recipe on the King Arthur Baking Company website so I snapped a photo below.
This chocolate chip cookie recipe is simple considering the deliciousness of the end result. In typical fashion, I creamed room temperature butter together with the sugars, salt, vanilla, and baking soda (I did not have almond extract on hand) until the mixture became lighter. I then mixed in the egg. Finally, I mixed in the flour (adding about a third of it at a time) before mixing in the chocolate chips.
I prepared the balls of cookies at the recommended size of 1.25 inches and placed them onto a baking sheet lined in parchment paper. I baked the cookies at 175 degrees Fahrenheit and pulled them out of the oven at the recommended time of 11.5 minutes when the edges were getting quite brown but the center was still very soft.
The end result
These chocolate chip cookies were absolutely delicious and would certainly please anyone who can respect a well-crafted chocolate chip cookie. They were amazing fresh out of the oven and even two days later.
The outer edge of the cookie was crispy but the majority of the inside was soft but perfectly chewy. King Arthur really nailed this recipe on the texture. For me, this balance of the three elements of crispy, chewy, and soft is perfect.
The chocolate chips in each bite were plentiful but didn't overpower the cookie flavor. Another big plus from this cookie recipe.
The last time I had a chocolate chip cookie this good was when I baked Kenji’s recipe on Seriouseats. However, that recipe takes multiple days to make and this one can be whipped up in minutes.
After finishing one, I had to really fight hard to not eat at least a couple more. I guess that sort of temptation is the price you have to pay for baking something so delicious.
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