The Perfect Cookie
We all have a different vision of what makes the perfect cookie. Soft and chewy. Ooey and gooey. Full of chocolate chips. Devoured fresh out of the oven or a few days later. Thin and flat. Wait.. If thin and flat is your thing then you’ve come to the wrong place! This post is all about the perfect cookie recipe that is chewy and full of chocolate. I think many people can agree with this!
I have been using the classic chocolate chip cookie recipe from the Joanna Gaines’ cookbook for a few years now. It easily became a family favorite. That particular recipe page in the book is wrinkled and has stains from egg whites and melted butter. In my opinion, pages like this prove the recipe is worth your time.
Even though I continuously follow a recipe I know we love, I still never pass up trying a new cookie recipe. I was recently introduced to what was called, “The Best Cookie Recipe.” I mean how does one pass up that opportunity? I was hesitant at first, but boy am I glad I gave this a try! These cookies are outrageously delicious! In my opinion, there is nothing better than a warm cookie straight from the oven and a cold glass of milk to wash it down.
You can customize these cookies for any occasion. Omit the M&Ms if you just want the basic cookie appeal or add nuts or peanut butter chips for a different flavor. This time we added red, pink & white M&Ms to kick start our V-Day celebrations. Make it your own. After all, that’s what makes this the perfect cookie!
Ingredients You’ll Need:
¾ Cup Unsalted butter at room temperature
1 Cup Brown Sugar
½ Cup granulated Sugar
1 Egg Room Temperature
1 tbsp Vanilla Extract
2 ½ Cups All-purpose Flour
2 tsp Cornstarch
1 tsp Baking Soda
½ tsp Salt
12 Oz. Semi-Sweet Chocolate Chips
1 Cup M&Ms
Directions:
Line a small baking sheet with parchment paper and set aside.
Cream butter and sugars together in a large mixing bowl. Beat in the egg and vanilla until thoroughly combined.
Whisk together flour, cornstarch, baking soda, and salt in a small bowl.
Gradually add flour mixture to wet ingredients, mixing just until combined.
Fold in chocolate chips and M&Ms. Save a handful of M&Ms to place on top of your cookies when they come out of the oven. That way you can get pops of color!
Scoop out about 2 tablespoons of cookie dough and roll into Balls. Using a cookie scoop helps to keep the cookies a uniform size.
Place cookie dough balls on the prepared baking sheet and repeat until all dough has been used.
8. Cover the cookie dough balls with the plastic wrap and freeze for at least an hour [overnight works too]. The freezing part is what make these perfect. I usually just place my cookie dough in an airtight container to freeze [pictured]. Let cookie dough balls sit at room temperature for 10 minutes before baking. You can also transfer to a ziploc bag or plastic container to bake as needed.
9. Preheat the oven to 350F.
10. Place cookie dough balls on a parchment lined baking sheet and bake for 10-12 minutes. I lean more towards the 10 minutes for that gooey consistency.
11. Let cookies cool for several minutes on a baking sheet before transferring to a cooking rack.
12. Store in an airtight container for up to a week.
Can’t wait to hear what you think about this Perfect Cookie! Enjoy! :]
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