Why I’m Obsessed with This Chocolate Chip Cookie Recipe (No, Not That One)
Most of the internet food world has spent the last six months going gaga over Alison Roman’s salted chocolate chip shortbread cookies, but as a mom of two little kids, I can tell you that a shortbread studded with dark chocolate and sprinkled with flaky salt does not pass as a chocolate chip cookie for anyone under 10 years old.
There are many, many recipes for chocolate chip cookies on the web (Kitchn has about a dozen — here, here, and here), but when you need chocolate chip cookies immediately for a play date or a bake sale or honestly just a rainy Saturday at home, this chocolate chip cookie recipe (that I’m currently obsessed with) saves the day.
How This Cookie Earned Its A+ Marks
Janssen Bradshaw from Everyday Reading calls this recipe the best chocolate chip cookie. But best is subjective, so let me tell you what is so smart about this recipe and why it works so well as my family’s go-to chocolate chip cookie recipe.
- It has the perfect yield: The original recipe makes exactly one dozen cookies, which is the perfect number of cookies to have on hand for enjoyment without anyone being tempted by a third or fourth just because they’re hanging around.
- It sticks to a basic mixing method: This part isn’t exactly revolutionary, but it’s noteworthy for me that these chocolate chip cookies are mixed with a hand mixer, meaning I don’t have to move my stand mixer from its storage spot anytime I want/need cookies. It also makes it easier for my two young kiddos to help.
- It’s smarter about adding chocolate chips: Another smart tip from this recipe is to add the chocolate chips before adding the flour, baking soda, and salt instead of at the end of mixing, which prevents overmixing. These cookies also have a nice high ratio of chocolate chips to cookie.
- It’s streamlined: There is no sifting of dry ingredients in this recipe either, because everything is mixed in one single bowl. After mixing these, cookies go straight into the oven for immediate baking and then eating. There is no overnight chilling, no freezing and then rolling — just scoop and bake!
- They stay soft for days: These cookies are tender-crisp on the outside while being soft and pillowy on the inside. They stay soft for days, thanks to a mix of shortening and butter. I know shortening isn’t everyone’s favorite ingredient — but chances are high you have some in the pantry that could stand to be used up. I have made these with softened coconut oil with great success, but expect a slight coconut flavor if you do so.