Go-to Chocolate Chip Cookies
Like most classic baked goods, a true search is required to find the good ones among a crowd of options. I’ll go on the record saying this is even more of an issue with something as universally pleasing as chocolate chip cookies.
There are also a lot of polarizing preferences when it comes to these cookies. Thin and crispy, cake-like, crispy on the outside-gooey on the inside, some combination? And the biggest question, chips or chunks?
I like a lot of different kinds because this is my favorite type of cookie. I’ve also tried a lot of different recipes because of course, this is the first thing a lot of people ever try and bake on their own.
However, if I’m making a batch at home, I find myself using this recipe over and over again for a few key reasons:
It’s easy to half. This sounds silly, but the quantity for each ingredient easily can be cut in half and I appreciate that - not a lot of tough math is involved (thank goodness). Plus, I’d rather make a smaller batch if I’m not making these for an occasion.
Melted butter instead of softened butter. Because of this choice, you can mix the entire dough by hand, and easily. No hand or stand mixer required here which makes this very accessible to all bakers.
It’s brown sugar dominant, which I think results in a deeper, unique flavor.
Hand-chopped chocolate chunks instead of chips. The variation in size and little flakes that get woven throughout are a beautiful thing. I actually use slightly less chocolate, simply because the size of the bars I buy come in 4 ounces not 6.
Salted Bittersweet Chocolate Chunk Cookies by Last Ingredient
