I think these just might be the best chocolate chip cookies in the whole wide world. Try them and let me know.
My friend Jessika is amazing. And just like her, her Chocolate Chip Cookies are, too. Seriously. Last time we spent the weekend at their house she was baking up a storm, on our account, complete with these chocolate chip cookies.
What can be so amazing about chocolate chip cookies, you ask? I wanted to know, too. I kept eating them. And eating them. Even though I’d had a meal right before we came, those cookies kept drawing me across the room. What in the world was the secret?!
She said it was because she reduced the eggs and butter in a regular cookie recipe.
Say what? That defied logic. Less butter and egg should make them dry, right? Not the crunchy yet chewy decadence I was overindulging in.
I was skeptical. Until I made them at home. And oh my word. These are, indeed, amazing. Seriously.
These are the best cookies ever.
And…. as FishPapa points out, they’re cheaper to make since you’re using less butter and egg. Booyah. Double win. Make these today.
Keep in mind that you must measure flour correctly. Don’t be dunking your measuring cup into the bin! That compacts the flour and gives you too much. Instead, aerate the bin with a whisk and then spoon flour into your cup. Don’t pack it. Just scrape the top with a knife.
If you measure flour “the wrong way”, the dough will be too dry. Trust me. And read the comments of folks who really didn’t listen to me.
Also, the dough will need you to do a bit of forming. Form the dough into balls with your hands, that helps it hold together and makes your finished cookies nice and round and beautiful.
Of special note, I’m all out of vanilla extract these days and until I can bribe someone to shop at Costco for me, I am making do without. Since I wanted to make sure that I could mimic the texture of Jessika’s cookies, I didn’t want to leave out anything. So, I used a teaspoon rum for the extract.
You can make your own vanilla extract with rum or vodka, something I’ve been meaning to do since I ran out of the last batch of homemade vanilla. Using rum in these cookies assured me the chemical properties of using extract, but without the vanilla flavor. The cookies taste like butterscotch, so I’m going with rum from now on!
Cooking Baking Tools to Help You
After years of fiddling with inadequate baking tools, I finally settled on some gadgets that really make the process easier for me.
Related Cookie Goodness
Cookie baking season is here! Read through these posts to optimize your cookie goodness this holiday season.
- 8 Steps to Better Cookie Baking
- Make Cookies More Convenient
- How to Make 12 Different Kinds of Christmas Cookies Without Going Insane
Jessika's Amazing Chocolate Chip Cookies
- ½ cup butter softened
- ¾ cup granulated sugar
- ¾ cup dark brown sugar
- 1 egg
- 1 teaspoon rum or 1 teaspoon vanilla extract
- 2 ¼ cup unbleached, all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mini chocolate chips
- Preheat the oven to 350°F. Line two to three baking sheets with parch- ment paper or silicone baking mats.
- In a large mixing bowl, cream together the butter and sugars with an electric mixer. Scrape down the sides and add the egg and rum (or vanilla extract). Blend well until incorporated.
- Add the flour, baking soda, salt, and chips. Mix with the electric mixer until well blended. The dough will not be one big blob. You will need to make the dough stick together with your hands.
- Form the mixture into walnut-sized balls and place about 2-inches apart on the prepared trays. Bake for 12 minutes or until golden brown and crackled. Cool on a rack. Cookies will firm up as they cool.