Perfect Chocolate Chip Cookies (High Altitude)

• 16 March 2010























Why is it that the seemingly most basic of recipes can be the most difficult to perfect? I feel like it took me at least half a decade to finally get my taste buds on the perfect chocolate chip cookie. I do realize that "perfect" is a relative term, but after sharing this recipe with many-a-fellow baker, they too agree that it is perfection.

Best Chocolate Chip Cookies (for high altitudes)

1 c. unsalted butter (2 sticks)
1 c. brown sugar, packed
1/2 c. sugar
1 teaspoon pure vanilla extract
2 eggs
3 c. flour
1 tsp. baking soda
3/4 tsp. good quality sea salt
1 1/2 c. semi-sweet chocolate chips

In the bowl of a mixer, cream the butter and sugars until light and fluffy (about 3-4 minutes).  Add the vanilla and then the eggs, one at a time.  Beat until creamy just a minute or so longer.

In another bowl, mix the dry ingredients together before slowly adding them to the creamed mixture. When combined, add the chocolate chips and mix for about 30 seconds.  Roll the dough into one-inch balls and place them on an ungreased cookie sheet, about two inches apart.  Bake for 8 minutes sharp. Take them out of the oven and allow them to cool in the pan for a couple of minutes.  Then, carefully place them on a wire rack to cool.  Enjoy!

20 comments:

  1. Oooh, I hope this is THE recipe I've been searching for. :)

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  2. These are my new favorite cookie! I finally made them after bookmarking the recipe quite some time ago. We loved them SO much I made them twice in one week!

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  3. thank you! i can't tell you how many recipes i make in the "search". the c.c.c. is my fave dessert by far, so i want only the best.
    trying this today!

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  4. This is very close to the same recipe we've been loving for years! The only differences: ours uses 1 TBSP vanilla and guittard milk chocolate chips. Oh SO good. You're exactly right-- 8 minutes in the oven...cool on the sheet...perfection!

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  5. which type of cookie sheet do you find works best with this recipe? or use parchment...?

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  6. I just made these...wonderful! Thank you for solving my ccc problem. hope you are great. ss

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  7. can't wait to try them!

    i'm on a quest to find the best!

    a few questions:
    what kind of butter do you use?
    as in the brand. i've heard european challenge is the best for baking. what do you think. and salted or unsalted.

    and, what kind of vanilla do you like? i've heard mexican vanilla, is good. i like vanilla paste.

    just curious!

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  8. Cece: any cookie sheet will do! So far I haven't noticed much of a difference. I'll start taking note. It certainly can't hurt to use parchment or a Silpat but I've never found it necessary with this recipe.

    Caroline: I usually use unsalted b/c that is what we typically buy but if the husband goes to teh store and accidently buys salted, it's not a catastrophe to substitute in a pinch. But yes, unsalted is preferable.

    I use the best quality vanilla I can. A good bourbon one and if I'm lucky, it's from Madagascar. Mexican vanilla is delicious and has its place, but it can often be overpowering. I've had cookies with Mexican vanilla before and it really masks the other wonderful flavors in the cookie like butter...and chocolate :)

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  9. thank you so much for your sweet comment! what a fun blog you have too!

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  10. These look delicious. I think the secret is in the 3 cups flour because they usually turn out flat if you use any less than 3 cups! I love your blog!

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  11. Something went wrong with my cookies :( They look clumpy, and did not turn out as flat as yours. Could it be old baking soda? My oven might also be the problem....Also, I couldn't find my paddle attachment so I used the whisk attachment on the kitchen aid. Wow...the odds were against me! I'll try again and see if it works, but any ideas on what went wrong?

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  12. Thank you so much for sharing this recipe. I made them today for my son's kindergarten class (added a little green) and they are perfection!

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  13. Jill P: Try them again under ideal circumstances--using the paddle attachment for any cookie dough is important. I'm sure that is part of the problem. Also, replace your baking soda (this is super cheap to do thank heavens) and try the recipe again. Hopefully your oven doesn't need to be recalibrated or whatever the term is :) Good luck!

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  14. I made these this afternoon. They are so, so delicious... a huge hit with my family! Thanks for the recipe :)

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  15. i made these, they are fantastic!!!!!

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  16. can't wait to try. our family's current favorite recipe comes from my brother's ex girlfriend. we always joke that out of loyalty we should find a new one. so I will happily try.

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  17. Tried them...love them! I'm new to your blog, hope you don't mind. Such pretty places, finds and tips.

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  18. The link seems to not have the recipe any more. I made them once and came back to make them again, guess I should have printed it!

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  19. Amber, try this link:

    http://www.stephmodo.com/2009/01/favorite-chocolate-chip-cookies-ever.html

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  20. I just tried this receipt, and it doesnt even look like a cookie..! its flat, mushy.... I wish i could do one like yours, any ideas, tips or little secrets? I'm posting the experience on my blog, i would love if you could visit me, I'm just starting :)
    its: www.allkindsofcandy.blogspot.com

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