By Sarah Jio
My mom has a theory that even when using the exact same recipe, everyone’s chocolate chip cookies taste different. I know this is true because my mom’s cookies taste waaaaay better when she makes them vs. when I try to make them. (I think this is the same sort of theory as to why a sandwich tastes a million times better when someone else makes it for you.)
But even though my mom’s cookies are tops, a few years ago I stumbled upon a recipe that scored me some serious mom (and stepmom) points. All of my kids—and the hubby, who is not supposed to be eating cookies—agree that this chocolate chip cookie recipe is the ultimate—soft in the middle, crispy on the edges with the perfect balance of sweet and savory. I don’t remember where I found it, but I’ve adapted it over the years to be mine and now it’s yours to try to.
1 cup white sugar
1 cup brown sugar
1 cup (two sticks) butter, softened
2 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon sea salt
2 cups semi-sweet or dark chocolate chips (or, even better, chunks!)
Preheat oven to 375 degrees. Either grease or line a baking sheet with a Silpat. With an electric stand mixer, cream together sugars, butter, eggs and vanilla. Set aside. In another bowl, mix together the flour, baking soda, baking powder, salt and chocolate chips or chunks. Add the dry ingredients to the wet ingredients and combine well with a spatula until all the flour is absorbed. Using a rounded ice cream scoop or spoon, distribute the dough into round balls and evenly place on the prepared cookie sheet.
Place in the preheated oven and bake for 8-10 minutes, or until the edges of your cookies are golden brown. After baking, and while still warm, sprinkle each cookie with a tiny bit of course sea salt. Let cool for at least 20 minutes before enjoying.
Sarah Jio is a journalist and the New York Times bestselling author of 11 novels with Penguin and Random House Books. Find her on Instagram (www.instragram.com/sarahjio) or at her web site (www.sarahjio.com).