Who out there can resist a chocolate chip cookie? Raise your hands. I'm waiting. Waiting...
Seriously. Chocolate chip cookies are basically the best, and arguments are few and far between.
These days, there are so many chocolate chip cookie recipes out there that it makes your brain feel tired (or at least it does to mine). Sometimes, you just want a good, solid, dependable recipe.
This recipe, featured in the new book The Yellow Table, is just that. There's nothing crazy funky about it, but the combination of salted and unsalted butter yields what, to me, is a perfect cookie flavor. I think you'll enjoy this one. Below is the recipe and headnote from the book.
PERFECT CHOCOLATE CHIP COOKIES
Makes about 3 dozen cookies
This recipe is the result of my obsessive quest to create the perfect chocolate chip cookie: slightly crisp on the outside, gooey on the inside, and with plenty of chocolate chips and a touch of sea salt. My husband loves these cookies so much that I made hundreds of them—with help from a team of friends and family—as favors for our wedding.
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup (1 stick) salted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, plus
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 2 1/4 cups allpurpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 (12 ounce) package semisweet or bittersweet chocolate chips
- 3/4 cup chopped walnuts (optional)
Soften both the salted and unsalted butter in the microwave (or on the stovetop) until nearly melted, about 1 minute. Let cool slightly then transfer to the bowl of a stand mixer fitted with the paddle attachment. Add both sugars, and beat on high until smooth and lightened in color, 2–3 minutes. Add the egg and the egg yolk and beat until fully combined. Add the vanilla and beat until fully combined.
In a medium bowl, whisk together the flour, baking soda, and salt. Add to the stand mixer and mix on low just until no flour streaks remain. Stir in the chocolate chips and walnuts, if using. Cover with plastic wrap and refrigerate at least 1 hour.
Preheat the oven to 350°F.
Drop tablespoonfuls of dough, about 2 inches apart, onto ungreased baking sheets.
Bake until the cookies are slightly brown and puffy, about 11 minutes for soft cookies and 13 for crisp ones. Set the baking sheets directly on the racks to cool for 10 minutes then place the cookies directly on the rack to cool completely. Eat one (or two or three!) warm with a glass of ice cold milk. Life doesn’t get much better than this.
Store cookies, in an airtight container at room temperature, for up to 3 days.
Reprinted with permission from The Yellow Table published in 2015 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. © Anna Watson Carl. Photography by Signe Birck