What does ‘The Perfect Cookie’ look like? Is it sweet & doughy or is it salty & savory? Perhaps a combination of both? Surely there is no definitive answer and taste buds differ from person to person. I think we can all agree that cookies in general are a glorious excuse to get in the kitchen and start baking!
My vote for the ‘Perfect Cookie’ would be a sweet combination of chocolate chips & light brown sugar. A hybrid of a sugar cookie and a traditional chocolate chip cookie fused together to satisy that ultimate sweet tooth craving.
Ok, I must admit – I found most of this recipe on the back of a 5lb King Arthur flour bag. But let’s not let the details get in the way here ….
Whatever your preference in cookies, I think we can all agree that cookies are super easy and fun to make and even more enjoyable once they are ready to eat!
So here’s my take on what I am calling the ‘King Arthur Flour Cookie’ – of which I tinkered the recipe slightly (naturally).
Here’s what you’ll need:
- 2/3 cup light brown sugar. (You could also use dark)
- 2/3 cup regular sugar
- 3/4 cup unsalted butter at room temperature
- 3/4 teaspoon salt
- 1/2 teaspoon Vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 2 large eggs (The recipe only calls for 1 but I found that two helped bind everything together much more easier.
- 2 cups unbleached AP flour
- 2 Cups semi-sweet chocolate chips
Here’s how you do it:
Preheat your oven to 375 F.
Grease two normal size baking sheets, set aside.
In a large bowl (use your mixer bowl if you have a stand mixer) combine your brown sugar, regular sugar, unsalted butter, salt, vanilla extract, vinegar & baking soda.
Allow the mixer to fully incorporate the ingredients on low for roughly 1 minute.
Add 1 egg, allowing the ingredients to continue to mix for another 30 seconds.
Add your 2nd egg. Add 1 cup of your flour. Continue to mix on low for another 30 seconds. Add your 2nd cup of flour along with 2 cups of your chocolate chips.
Continue to mix on low for roughly 1 minute making sure all the ingredients are fully incorporated. Your mix should be sticky and not dry.
Next form each dough into roughly an inch size ball. The dough will be sticky so keeping your hands wet with water will help you easily form the dough balls. Place on baking sheet about 3 inches apart from each other so they don’t bake into each other.
Bake each sheet for roughly 11-13 minutes.
Once out of the oven place on a baking sheet and allow to cool for a least 15 minutes.
Recipe makes roughly 15 cookies so be sure to share!
Notes: The beauty of baking cookies is you can substitute ingredients within the recipe that you may prefer more than others. For example, I used a little extra light brown sugar in my recipe and slightly less (about 1 1/2 cups) of chocolate chips. Additionally it is crucial your butter is at room temperature before mixing it in.