2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely chopped
Preheat the oven to 350 degrees F.
Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.
I enjoy those cookies. It is pretty close to what I would consider a perfect chocolate chip cookie recipe for me. They are fairly sweet, crispy and not dry. I really don’t ask for more. What surprises me though, is that my taste of C.C.C. seems to change from time to time. After following the other recipe for a couple of times and not having enough people at home to consume the cookies, I seemed to enjoy those cookies a lot just for the fact that they did not taste the same. Like how we can get tired of the same dish no matter how great it is, my conclusion of this perfect-C.C.C.-finding journey is that “the perfect recipe” should actually be “the perfect recipes”.