What could be cozier than a tray of warm cookies on a cold day? My holiday gift to you, dear reader, is my top secret chocolate chip cookie recipe. Not to brag, but I’ve been told that these cookies are indeed exceptional. This is one recipe that always delivers consistently delicious results. Skip the elaborate desserts and give the people what they really want during your holiday feast…warm cookies. With a few tools and my tricks, you’ll never need another chocolate chip cookie recipe again.

Let’s discuss the ingredients. I’m partial to semi-sweet or bitter-sweet chocolate chips, but I’ve also done a browned butter version with white chocolate chips that are to die for. Let’s all take a moment to thank the creator of this famous cookie, Ruth Wakefield, owner of the Tollhouse Inn. Maybe you’ve heard of Tollhouse cookies? Ruth sold her secret recipe to Nestle in 1939 along with the famous name. The original recipe called for chopping up a chocolate bar and adding it to a dough made with shortening and hot water. No offense to Ruth but butter is always better, am I right? 

Start by gathering a few crucial tools. First, an ice cream scoop. I like the kind with a lever that springs the dough right out. This helps portion the dough into twelve equal portions so the cookies bake evenly. Secondly, I swear by Silpat brand mats to line your sheet trays. This ensures an even spread of the cookies, although parchment paper works in a pinch. With those tools and two baking sheet trays, you’re ready to bake. A stand mixer helps thoroughly cream the butter and sugar, but I’ve had great results with just a whisk and some elbow grease. What really makes all the difference in the world is chilling the dough for 20 minutes before baking. This step is imperative to giving the dough a chance to firm up before spreading all over the sheet tray in the hot oven. Make sure not to skip the chilling stage! Another tip is to rotate the trays in the oven halfway through baking to allow more even heat distribution. When the timer goes off, simply let the cookies cool on the tray for 5 minutes, then transfer to a cooling rack, sprinkle with salt and enjoy. 

Chocolate Chip Cookies (makes 12)

1/2 cup granulated sugar

1/2 cup brown sugar

1 stick unsalted butter (soft, left at room temperature for at least an hour)

1 egg

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup bittersweet or semisweet chocolate chips

1. In the bowl of a stand mixer with the paddle attachment (or by hand with a whisk), mix the softened butter with the white sugar and brown sugar for a few minutes until well combined.
2. Add the egg and vanilla. Mix until well combined.
3. In a separate bowl, mix the dry ingredients together. Add the dry to the wet ingredients and mix until just barely combined. Do not over mix the dough or the cookies will be tough. Fold in the chocolate chips.
4. Preheat an oven to 350 degrees.
5. Using an ice cream scoop or a large spoon, measure out 12 equal portions of dough into a round ball. Put 6 cookies on each of the 2 trays lined with a Silpat mat or parchment paper. Put the trays into the refrigerator and chill for 20 minutes. 
6. Bake cookies for 7 1/2 minutes. Rotate trays from bottom to top in the oven. Cook for an additional 7 1/2 minutes. Remove from the oven. Sprinkle with a little salt (optional). Allow to cool on the baking trays for 5 minutes. Then using a spatula, transfer cookies to a cooling rack or tray. Serve.