My Perfect Chocolate Chip Cookie

Updated: Feb 18

My signature recipe for the perfect chocolate chip cookie every time.




I'm not proud of it but I sure don't regret watching all 4 seasons of the Great British Baking Show on Netflix in approximately a month and a half. But then, I found out there were about four more seasons that I hadn't seen so I guess now I'm back to square one, which I don't necessarily mind. 


Not only is the Great British Baking Show probably one of the best programs on television, it is jam-packed full of knowledge and tricks, both from the judges and the bakers themselves. As an avid baker, I couldn't help but take away a few tips and tricks that I was dying to try in the kitchen. 


The show's very first winner, Edd Kimber, has flourished as a baker since his days on GBBO. He's written his own books, has his own podcast, and much more along with creating his own website - The Boy Who Bakes. As of recently, Edd has created a sort of "chocolate chip cookie" off to find the best chocolate chip cookie recipe on the internet. 


So, with inspiration from both Edd and the GBBO, I decided to take on the task of creating my ultimate chocolate chip cookie. 


This cookie is your classic chocolate chip cookie - crispy on the edges and warm and gooey on the inside. With the addition of sea salt, this cookie will please both the sweet and salty palate.


So, without further ado, here is my recipe for my Classic Chocolate Chip Cookie: 



Makes 22-25 You Will Need: 

  • 2 cups all-purpose flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp sea salt

  • 1 cup unsalted butter at room temperature

  • 1 1/2 cup brown sugar

  • 1/2 cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla

  • 1 1/2 cup chocolate wafers


Let's Do This!


Step One: Combine the flour, baking soda, baking powder, and sea salt in a small bowl. Whisk together until combined. 

Step Two: In a large bowl, cream the butter until smooth. Add in the brown and granulated sugar. Add one egg at a time, beating in between each. Add in the vanilla and beat until combined. 

Step Three: Add the dry ingredients to the butter mixture in two batches. Fold with a spatula until completely combined. 

Step Four: Add the chocolate wafers and fold into the batter using the spatula.

Step Five: Preheat your oven to 300 degrees Fahrenheit. Place your dough in the refrigerator and chill at least an hour.

Step Six: Cover your baking sheet with parchment paper and take out your dough from the fridge. Using an ice cream scoop or a regular spoon, place 4 one-inch balls on your baking sheet (these cookies will spread out quite a bit so the fewer on the baking sheet the better).

Step Eight: Bake for 16-17 minutes or until the edges begin to brown. The center should still be slightly gooey. 

Step Nine: Leave on baking sheet for about 5 minutes to cool. Take them off the pan with a spatula (they are quite delicate), serve, and enjoy!



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