My freshman roommate at BYU, Alex (who quickly became my best friend), used to make the best chocolate chip cookies. They were soft yet full and chewy. I always intended to get her recipe, but sadly, I did not get it before she died from cancer in 2004.
My son has been baking since he was a little boy and has tried numerous recipes over the years. Some more successful than others. A few months ago, I introduced him to Pinterest and he loves searching for new recipes to try. And he found a great one recently which rivals Alex’s recipe.
We have a running joke with him and cookies. Several years ago, he made the best peanut butter cookie I’ve ever tasted. See the recipe here: Easy Peanut Butter Cookies. And so I asked him to make them again. And they were horrid. Just really bad. So he tried again. Bad again. And again. Still no good.
So the first time he made these cookies and they were so good, we joked it maybe would rival the infamous peanut butter cookie. But he’s now made these a few times and they’ve been wonderful.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup firmly packed light brown sugar
- 6 Tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups milk chocolate chips (the original recipe called for semi-sweet but my son prefers milk chocolate)
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, sift the flour, baking soda and salt together.
- In another large bowl, beat together the butter and sugars about 2 minutes until smooth.
- Add the egg and vanilla and mix on low until mixed in.
- Gradually add the flour mixture and mix in until just incorporated. Do not overmix.
- Add chocolate chips and stir with a wooden spoon until just incorporated.
- Chill dough if it is warm.
- Using a scoop or heaping tablespoon, drop the dough onto the prepared baking sheets.
- Bake the cookies for 8-10 minutes.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.