Tried and True Chocolate Chip Cookies

Use slightly chilled butter. Take it out of the fridge 30 minutes before starting or microwave for 15 seconds. Use cold eggs or the cookies dough may need to be in the fridge a bit longer

Don’t over mix your dough or the butter won’t be as cold resulting in flatter cookies.

For my kitchen in Helsinki 3 ¼ cups of flour is perfect. You don’t want the dough to be sticky but too dry is not good either. If you grab a pinch it should not stick to your fingers but should still look wet and not dry. Adding too much flour your cookies will end up more cake-y in the end. Not adding enough flour yields a flatter cookie.

I typically use 1 cup dark chocolate chips and 1 cup semi-sweet chocolate chips but this recipe tastes wonderful with any kind of chocolate chips.

Dough cylinders rather than balls will result in a taller cookie with more softness in the middle.

Oven temperatures vary so bake till you can start to see a tiny bit of golden around the bottom edge and very top of your cookie. My oven bakes these cookies perfectly in 7.5 minutes, at sea level.

To achieve the perfect cookie, CHILL YOUR DOUGH. Sorry for yelling, but it yields a more perfect cookie.

I often am a bit impatient in the 30-45 minutes. You can cut the first batch of chilling time down if you make your dough cylinders, place on the tray and refrigerate for 20 minutes. Because they are smaller in size they will chill faster than an entire bowl of cookie dough. By the time the first tray is done baking the rest of your dough will be ready to be formed and go in the oven.

I know most chocolate chip cookie recipes bake at 350 but 375 is magical. It makes the outside of your cookie crisp and perfect but leaving the inside soft and perfect.

If you need instant gratification and can’t wait to bake them and don’t want to chill your dough then bake at 350 for about 8 minutes. (I promise the wait is worth it though to chill!)