Here I am with some basic chocolate chip cookies. No lavender or exotic nuts added, just the classic cookies. But the thing about chocolate chip cookies is that there’s no ‘basic’ or ‘normal.’
Everyone has a different vision, or at least a preference for how the perfect cookie should be.
That’s why it’s always fun to give the old Google a spin and type in, ‘perfect chocolate chip cookies.’ Oh, did you guys all use the same recipe? I’d accuse the baking community of being sneaky, but none of these cookies look the same.
When it comes to variety, I’ve really tried every trick in the book to get the perfect cookie. I’ve followed the classic back-of-the-bag recipes, gone by eye with adding the dry ingredients, and even added a little cornstarch.
But for some reason I have never been able to settle. This is partly because of an optimistic idea I have that the best cookies ever have yet to come out of my oven, and they will with time.
However, I’m pretty sure I’m haunted by some not-so-good batches I’ve made in the past. Everyone knows a dry cookie that you finish and think…hm, maybe I’d rather just have raw cookie dough?
Of course, even with a good cookie this is still valid emotion. Being the official cookie dough taste-tester is God’s gift to bakers everywhere.
When I saw this recipe poking around the Internet, I wanted to give it a try. I’ve had a lot of success with chilling the dough as well as adding cornstarch. And they did turn out really well. I always strive for a chewy middle and crisper edges and these do not disappoint.
Are they perfect? Is there perfect? I don’t know, ask Google.
Adapted from The Best Chewy Café-Style Chocolate Chip Cookies