I think every good cookie platter should include a delicious Chocolate Chip Cookie. So when I saw Alice’s Best EVER chocolate chip cookie recipe, I decided to make it my week #2 cookie for my 12 weeks of Christmas Cookies.
Alice bragged on her blog, Savory Sweet Life, that her cookies were “all that and a bag of pretzels.” Declaring them the best chocolate chip cookie EVER. Her secret is to use more brown sugar giving it more “caramel type chewiness and more depth than the traditional Toll House type of recipe.”
So is it the best chocolate chip cookie EVER? I put the question to my family and they all said it’s good, but it’s not as good as your chocolate chip cookie recipe. By that they mean Martha Stewart’s Oatmeal Toffee Cookies, which are loaded with chocolate chips, toffee, oatmeal and dried cherries and not really a fair comparison. But it definitely is a delicious chocolate chip cookie and will make a great addition to my cookie platter! Thanks Alice!
Alice’s Best EVER Chocolate Chip Cookie
- 2 sticks of salted butter, softened
- 1/2 cup sugar
- 1 1/2 cup brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 3 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour (I used 1 oz more flour for high altitude baking)
- 1 tsp. smallish-medium coarse sea salt *please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture.(I thought it was a little salty and would use less salt next time)
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 2 cups/16 oz of semi-sweet chocolate chips *I use Nestle Toll-House
Preheat oven to 360 degrees.
Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.
Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving