* This recipe is nut and peanut-free. *

I love chocolate chip cookies. I mean, I freaking love them.

Maybe it’s the gooey chocolate, or the subtle saltiness. I’m not sure what it is, but if I’m going to have a chocolate chip cookie, it better be a CHEWY and DELICIOUS chocolate chip cookie.

I also want them to look visually appealing. I can’t tell you how many times I’ve had a good-tasting cookie that looked terrible or a great-looking cookie that left a lot to be desired in the taste department. I guess I’m a little bit of a snob when it comes to these delicacies.

My goal was to come up with a recipe that satisfied my textural, oral, and visual requirements. Here’s my take on the best chewy chocolate chip cookie. Let me know what you think!

Recipe

2 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 stick unsalted butter, melted

1/2 cup white sugar

1/2 cup brown sugar, packed

1 large farm fresh egg (It doesn’t have to be from the farm, but since we’re a farm we use what we got.) 🙂

2 Tablespoons heavy cream or milk

2 tsp vanilla

1/2 cup dark chocolate morsels plus extra for adding before cooking. (I use Nestle.)

What you need:

• Mixing bowl
• Wooden spoon
• Measuring cups and spoons
• Stand mixer
• Rubber spatula
• Parchment paper
• 2 cookie sheets
• Cooling rack

Preheat oven to 350 degrees, and move the oven rack to the middle position.

Combine the first 4 ingredients in a mixing bowl and set aside.

Using a stand mixer, combine the butter and sugars until creamy.

Add the egg, cream or milk, and vanilla and mix to combine.

Add the flour mixture a little at a time and stir until just combined.

Finally, add the morsels. Your dough won’t quite form a ball, but it should be stiff. Roughly shape into a 1-inch balls and place onto parchment paper-lined cookie sheets, about 1 1/2 inches apart. If you want, this is where you can press additional morsels into each unbaked cookie ball — this really enhances the visual aspect when they are finished baking!

Cook for 8-11 minutes or until the tops look only slightly toasty. These are soft cookies and may look unfinished when you take them out of the oven, but I promise they will taste amazing! Let cool for a few minutes before sliding them onto a cooling rack. Enjoy!

by: Short Girl Farm