My husband says that these chocolate chip cookies are perfect, so it must be true. 🙂 There are so many different chocolate chip cookie recipes out there: soft chocolate chip cookies, chewy chocolate chip cookies, crispy chocolate chip cookies, chocolate chunk cookies. The list goes on… Everybody has their own preference, but this chocolate chip cookie recipe is definitely the best I’ve ever had. When you’re halfway through your first cookie, you’ll already be thinking about having a second one. They’re SO good!
What makes these chocolate chip cookies taste so much better than other recipes I’ve tried? The secret is to use melted butter and to chill the dough before baking. This method creates the perfect melt-in-your-mouth cookie texture. The melted butter firms up in the fridge and slowly melts again as it bakes. I used an ice cream scoop to keep the size of the cookies uniform. I only have a small ice cream scoop, so I used two scoops to make a medium-sized cookie.
It’s also important to use really good chocolate. I used President’s Choice semi-sweet mini chocolate chips and and Ritter Sport milk chocolate chunks on top. The combination of dark and milk chocolate is amAzing. The little chips give you a bit of chocolate in every bite and the chocolate chunks not only entice the eye, but they add big flavour too. Every bite is pretty incredible. You will also want to sprinkle a little finishing salt on the cookies when they first come out of the oven. I used Maldon salt; it’s my favorite. The sweet and salty combination is divine.
The best thing about chocolate chip cookies is that they are so easy to make and you will likely have all of the ingredients at home, so you can make them anytime you have a hankering for something sweet.
I’d love to hear from you if you make this recipe. Please tag me on Instagram or leave a comment here. I hope you like them as much as we do.
Melt in your mouth chocolate chip cookies.
- 1 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2/3 cup light brown sugar
- 1 rounded tbsp granulated sugar
- 1 large free range egg
- 1 tsp pure vanilla extract (optional)
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chunks
- 1 tsp Maldon sea salt for the tops
Preheat the oven to 350 degrees.
Line two cookie sheets with parchment paper.
In a bowl, combine the dry ingredients with a whisk.
In another bowl, mix the melted butter and both the brown sugar and granulated sugar with a wooden spoon. Then add the egg and vanilla. Whisk until well combined.
Add the dry ingredients and the chocolate chips to the wet ingredients. Stir with a wooden spoon just until combined.
Refrigerate the dough for an hour.
Use a large spoon or an ice cream scoop to form 6 cookies on each cookie sheet. Leave at least 3 inches between the cookies. Top each cookie with milk chocolate chunks.
Bake for 12 minutes at 350 degrees or until the bottoms of the cookies are golden brown.
Sprinkle a little finishing salt on each cookie when they first come out of the oven.
- If you don’t have unsalted butter on hand, just use salted butter and leave out the 1/4 tsp salt.