Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies - made dough September 14, 2013 from One Bowl Baking by Yvonne Ruperti

Not too long ago, I had blogged about Dorothy's Crazy for Crust Bakery-Style Chocolate Chip Cookie recipe as claiming one of the top 2 spots in my chocolate chip cookie repertoire.  After years of trying and trying to make Mrs.-Fields'-but-better type of chocolate chip cookies that stayed thick, had crisp edges and chewy middles, I had narrowed it down to Dorothy's recipe and Alton Brown's recipe.  Then, out of the blue, came this recipe from One Bowl Baking that had the same components I look for in a great chocolate chip cookie recipe.  It doesn't spread very much, it's buttery, it's chocolaty, it stays chubby, the edges are crisp, the middle is chewy, and hey, it's just good.

I don't know that I could really pick between the three as to which one is the best and fortunately I don't have to.  The beauty of having different recipes to choose from is you can like them all and I don't think you can go wrong with any of them.  The funny thing is, now that I had discovered Dorothy's recipe, I wasn't really on the lookout for a "better" one but just decided to try Yvonne Ruperti's recipe because the picture of the cookies in her book, One Bowl Baking, looked so enticing.

I used milk chocolate chunks instead of bittersweet chocolate chips in my cookies and I didn't flatten the dough ahead of time so the cookies would stay thick.  So I think that's why I liked them better in terms of appearance :). Plus I had the I'm-so-spoiled-when-it-comes-to-cookies thing going on since I had the taste test cookie 10 minutes out of the oven.  I haven't tried these a few hours at room temperature yet or even the next day since the first batch I made of these went to Zoe's bake sale but I'm certainly open to making them again and giving them another test run. We all gotta do what we gotta do in the name of cookie research.

1 ¼ cups (8 ¾ ounces) packed light brown sugar

¼ cup (1 ¾ ounces) granulated sugar

¾ teaspoon salt

12 tablespoons (6 ounces) unsalted butter, melted

1 large egg

2 teaspoons vanilla extract

2 cups (10 ounces) all-purpose flour

¾ teaspoon baking soda

¼ teaspoon baking powder

1 ½ cups (9 ounces) bittersweet chocolate chips

1. Place oven racks in the upper-middle and lower-middle positions.  If baking right away, preheat the oven to 375⁰F. Line two sheet pans with parchment paper.
2. In a large bowl, stir the brown sugar, granulated sugar, salt and melted butter until completely combined.  Stir in the egg and vanilla.
3. Add the flour, baking soda, and baking powder to the bowl, then stir until almost combined.  Stir in the chocolate chips.
4. Scoop the dough into 20 balls (I made mine bigger and only ended with with 13 dough balls), and space evenly on the pans. (I froze mine overnight.) Gently press down on each dough ball to about 1” thick (if you like chubby cookies, don't press down and just bake the dough balls as is).
5. Bake until the cookies are puffed in the center and browned at the edges, about 9 minutes, rotating the pans halfway through baking.  The center may look underdone.  Do not overbake.
6. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool.