For the past year, maybe year and a half, I’ve been on my own personal quest. You see, there are some things in life I take very seriously, one of them being the chocolate chip cookie. So every Sunday I would take out my trusty Kitchen-Aid and search the internet for another recipe claiming to be “the best.”
Oh, I tried many. You have no idea. Brown butter, cold butter, sifted flour, cake flour, milk chocolate, dark chocolate. I tried more recipes than I even care to share.
But this one right here…this is the best. It’s a combination of many different recipes, and it has been tested and tweaked over time.
(Now I realize what constitutes “the best” to me may not be the same for others. I like cookies that are a tad crisp and chewy on the edges with a soft middle and lots of texture.)
*A couple of notes: Dark brown sugar is a must. For the oats, I just use the regular Target brand old-fashioned oats, pictured below. I mill the oats in my Baby Bullet, but I’m sure a small food processor would work great. I also only use 1 cup of chips, because I don’t like them to be super-chocolately, but feel free to use as much as you like. I also always use parchment paper on my cookie sheet – makes a big difference!
The Best Chocolate Chip Cookies (according to me)
1 stick butter, room temperature
1 stick butter, melted
1-1/2 c dark brown sugar
2 eggs
2 tsp vanilla
1-1/2 c oats, milled fine
2 c flour
1 tsp baking soda
1 tsp sea salt
1 c chocolate chips
Add the melted butter and softened butter to your mixer. Cream butter with the dark brown sugar. Add eggs one at a time, then add vanilla.
In a separate bowl, add your milled oats, flour, salt and baking soda. Add a little at a time to your mixer until completely incorporated. Add chocolate chips.
Chill dough for about 30 min. This helps give the cookies a nice wrinkly appearance after baking.
Line a baking sheet with parchment paper and scoop cookie dough onto sheet using a cookie scoop or tablespoon. Bake for 10 min at 350 (every oven is different, mine come out perfect at 10 min.) Let cool on baking sheet for 5 min before transferring to a cooling rack.
See how nice and wrinkly they are? Yum! Enjoy!
