Calling all cookie lovers! Welcome to The Gallery’s recipe testing lab. With the holiday season’s rapid approach, what’s more comforting than a nice, simple chocolate chip cookie? Sometimes it feels like it can take ages to find the perfectly reliable cookie recipe. Everyone has their own texture and flavor preferences for cookies, so today, I’m testing recipes and giving you the best recipe for your favorite kind of cookie!
*Note before we begin- these recipes all call for both milk and semi-sweet chocolate. My tried and true brand of baking chocolate is Guittard! Use the Milk Chocolate Baking Chips and the Super Cookie Chips Semisweet Chocolate for the perfect blend.
Recipe #1: Thick and Fluffy Cookie: This has been my go-to cookie recipe since 2018! It yields a lightly colored, thick cookie. They don’t crumble and have a good middle ground texture. Store in the fridge or an airtight container.
Ingredients:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup softened unsalted butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- milk chocolate chips
- semisweet chocolate chips
- finishing salt (optional)
Instructions:
- Preheat the oven to 375 degrees.
- In a medium bowl, whisk the flour, baking soda, and salt.
- Add in the butter, sugar, and brown sugar and combine with an electric mixer.
- Add in the eggs, one at a time, and mix to incorporate.
- Add the vanilla and mix.
- Fold in chocolate chips.
- Refrigerate dough for 10-20 minutes.
- Scoop dough onto prepared pans and bake for 12 minutes.
- Let cool and enjoy.
Recipe #2: Crispy and Thin Cookie: If you’ve ever tried Tate’s Cookies, this recipe is a perfect copycat! These tasted better fresh from the oven, and it’s best to store these in a room temperature environment rather than refrigerated.
Ingredients:
- ⅔ cup softened unsalted butter
- 1 cup brown sugar
- ½ cup granulated sugar
- ¾ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg and 1 yolk
- 1 cup all-purpose flour
- 1 tablespoon cream of tartar
- milk and semisweet chocolate chips
- finishing salt (optional)
Instructions:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer, cream the butter, sugars, salt, and vanilla together.
- Add the baking powder and baking soda. Beat until fully combined, about 5 minutes.
- Add the full egg and the egg yolk and beat for another 3 minutes.
- Add the flour and cream of tartar and mix until just combined. Fold in the chocolate chunks.
- Refrigerate dough for 15-20 minutes.
- Scoop dough onto prepared pans and bake for 13-15 minutes.
- Let cool and enjoy.
Recipe #3: Soft and Chewy Cookie: This recipe was recommended to me by two close friends, and after trying them for myself, I can see why!
Ingredients:
- 1 cup softened salted butter
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 2 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- milk and semisweet chocolate chips
Instructions:
- Preheat the oven to 375 degrees.
- In a medium bowl, mix flour, baking soda, baking powder and salt. Set aside.
- In an electric mixer, cream together butter and sugars until just combined.
- Beat in eggs and vanilla until light (about 1 minute).
- Mix in the dry ingredients until combined.
- Fold in chocolate chips and mix well.
- Refrigerate dough for 15-20 minutes.
- Scoop dough onto prepared pans and bake for 8 minutes.
- Let cool and enjoy.
So, which cookie recipe is really the best? It truly depends on the person! I prefer recipe #2. Stay warm with a fresh cookie this season, and let me know your favorite in the comments!
