I know, I know. Another chocolate chip cookie recipe. But can you really blame me? Look at them!
If you’re anything like me, you may get a bit overwhelmed when choosing what recipe to use for chocolate chip cookies when the craving strikes. There are so many options out there and every person has their own description of the perfect chocolate chip cookie. For example, I’ve learned that I’m perhaps in the minority for my desire to have a chocolate chip cookie with a smaller ratio of chocolate to cookie. This is quite appalling to most who make chocolate chip cookies for the excuse to eat chocolate. Fortunately, you’re always entirely in control for how much chocolate to add. I always put just slightly less than the recipe calls for. A very sensitive topic in my marriage, too.
I also don’t like eating my chocolate chip cookies warm. Please don’t leave this page just yet. My point is that everyone has their own definition of what a chocolate chip cookie should be. So, it makes sense that there are so many recipes to choose from. Mrs. Fields is my tried-and-true recipe but requires oat flour so I save it for special occasions since I don’t usually have oat flour on hand. I make the Bakery Style Chocolate Chip Cookies for when I’m wanting a bakery experience without paying the money or leaving the house. Salted Brown Butter Chocolate Chip Cookies are my go-to when I want to add a level of sophistication to the classic chocolate chip. And Magnolia Table Chocolate Chip Cookies are for when I want to share chocolate cookies since the recipe is easy to find and so many people in Texas adore Johanna Gaines. And of course you can revisit the chocolate chip cookie by researching how different countries around the world make them like these Norwegian Chocolate Chip Cookies. And if you like your chocolate chip cookies extra chunky then oatmeal, nuts, and other add-in’s are always welcome: Cowboy Cookies, Hazelnut Chocolate Chip Cookies, Oatmeal Raisin Chocolate Chip Cookies to name a few.
Today’s chocolate chip cookie recipe keeps things simple. No softening of butter is needed. No chilling of dough. No browning butter. It’s as easy and quick as it gets. And to be honest, the cookies are SO good, a friend of mine said that they’re actually the best chocolate chip cookie recipe that she ever made (that of course inspired me to try them out). And I get it! They’re chewy and beautiful, flavorful and delicious. You can add chips, chunks, flakey sea salt or not. They’re just a great recipe when you’re in a pinch and need some cookies to satisfy that craving.
Tara O’Brady’s Chocolate Chip Cookies
I know we don't all need another chocolate chip cookie to confuse us into choosing the right recipe to make. Tara O'Brady's recipe from her cookbook Seven Spoons, makes the choice easy. No softening of ingredients, no chilling of dough, no browning of butter. It's your simple and straightforward chocolate chip cookie recipe that produces gorgeous, chewy chocolate chip cookies every time.
- 1 cup Butter (chopped)
- 3 1/4 cups Flour
- 1 1/4 tsp. Baking powder
- 1 tsp. Baking soda
- 1 tsp. Salt
- 1 1/2 cups Brown sugar
- 1/2 cup Sugar
- 2 Eggs
- 2 tsp. Vanilla
- 8-10 oz. Semi-sweet or bitter-sweet chocolate (You can use chocolate chips or chop a chocolate bar; use up to 12 oz (entire bag) if you love more chocolate to batter in your cookie)
- Pinch Flakey sea salt (optional)
Preheat an oven to 360°F. Line two cookie sheets with parchment paper.
In a large microwave safe bowl, melt the butter in the microwave. Heat the butter in 30 seconds spurts until just melted. Keep your eye on it to make sure it's not popping or burning.
In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
Whisk the sugars into your bowl with the melted butter. Add the eggs, one at a time, whisking after each addition. Whisk in the vanilla. Use a wooden spoon or spatula to gently stir in the dry ingredients. Once almost combined, fold the chocolate into the dough until the remaining flour is incorporated and the dough no longer looks dusty. Do not overmix.
If the dough seems warm or looks very shiny, refrigerate for 5 minutes. Roll into balls using 2 tablespoons of dough for each. Place at least 2 inches apart on the prepared pans.
Bake in the oven until the tops are cracked and lightly golden, yet still soft at the center, 10-12 minutes. Immediately sprinkle with sea salt, if using. Leave the cookies on the sheet pan for 2 minutes, then transfer to a wire rack to cool completely.
Recipe adapted from Tara O’Brady.