The Best Ever Chocolate Chip Cookie Recipe
When I am looking for a sweet treat, Chocolate Chip Cookies are certainly one of my favorites. I love them when they are warm, soft, and the chocolate is just the right amount of gooey. When I began experimenting with different recipes, I would often find myself feeling disappointed, until I developed this recipe. I have not had a better cookie, and they are the perfect size for a little treat. My daughter’s friends also love these little cookies. Whenever there is a birthday or gathering they are the most requested edibles.
The Best Ever Chocolate Chip Cookie Recipe
- 1/2 cup unsalted butter (1 stick) softened
- 1/3 cup cream cheese softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
- 3/4 cup light brown sugar lightly packed
- 1/4 cup granulated sugar
- 1 tablespoon corn syrup
- 1 large egg room temp
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt to taste
- 2 1/4 cups semi-sweet or dark chocolate chips
To the bowl of a stand-up mixer, fitted with the paddle attachment; combine the butter, corn syrup, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until well creamed, about 5 minutes (or for an electric hand mixer, about 7 minutes).
Stop your mixer, scrape down the sides of the bowl, and add the dry ingredients, and mix until just combined about 1 minute.
Fold in the chocolate chips.
This dough needs to chill before it can go in the oven. If you place room temp dough in the oven the cookies will become a flat hard mess. Since I am unwilling to wait 3 hours for the dough to chill in the fridge, I place my dough in the freezer for about 15-30 minutes depending on your dough and freezer.
When your dough is ready, cover with plastic wrap and place the entire mixing bowl in the freezer for no more than 30 minutes; to ensure the dough is well chilled.
Preheat oven to 350°F. Take your cookie dough out of the freezer. Line a baking sheet with parchment paper, and measure out your dough using a small cookie scoop or a tablespoon. Form the dough into balls and place them 2 inches apart on the cookie sheet. Smash the balls slightly when you place them on the parchment paper.
Bake your cookies for 8 to 10 minutes, or until edges have set and tops are slightly brown. Try to not bake them longer than 10 minutes since the cookies will firm up as they cool.
You may store baked cookies in an airtight container at room temperature for about 1 week, or in the freezer for up to 3 months. You can also freeze any leftover raw dough so you can enjoy these cookies anytime.
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© 2015, The Magick Kitchen
I love food and everything that goes with it. I have spent more than 35 years in the kitchen, enjoying every minute of it. Okay… well, enjoying nearly every minute of it.
In addition, I have disbursed nearly as many years studying Wicca, Witchcraft, and Paganism. Combining these two interests has created a Magickal path where food, spirituality play brilliantly together.
My love of whole healthy foods, and unique recipes has also lead me to help run a local teen cooking program, where I teach kids valuable life skills in the kitchen. In addition, I teach different cooking classes for adults on subjects of making the time spent in the kitchen more enjoyable and efficient, recipe creation, and how to make cooking a part of your Magickal and spiritual practice.
From this, The Magick Kitchen was born. My journey with you is about developing a spiritual experience with food, far beyond the dull habit of consumption. We have a marvelous opportunity here to take a most basic-mundane task and make it Magickal!
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