Happy Valentines Day!

When I think Valentine’s Day, I think chocolate.  Duh.

And what’s the best way to use chocolate (Other than gobble it up by the fistful?), chocolate chip cookies of course.  Now this, in my humble opinion, is the perfect chocolate chip cookie recipe.  And trust me, I have tried plenty of them.  Matt always complains when I make “fancy” cookies (aka: anything that is not a chocolate chip cookie).  He prefers them simple – no frills like toffee or nuts, and I know that I can always make him happy by whipping up a a batch of chocolate chip cookies.  He’s out of town on this Valentine’s day.  So I whipped up a batch of these perfect chocolate chip cookies and shipped them to him.  Shhh, hopefully he won’t read this post and blow the surprise.

One of the best things I’ve read in a while is this article from seriouseats.com, exploring the science behind chocolate chip cookies.  I love how every single detail is explored and the outcomes that tiny little changes like pre-baking dough temperature, chocolate chip size, and butter consistency can cause.  I didn’t use their recipe for the “best chocolate chip cookies”, because obviously, I think my recipe is perfect.  But maybe one day I’ll try it out.

Anyways, I hope everyone has a great Valentine’s Day

[ingredients title=”Ingredients”]

  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/2 tsp baking soda
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 1 (12 oz) package milk chocolate chips
  • 1 cup chopped walnuts (optional)
  • 1/2 cup toffee bits (optional)


[directions title=”Directions”]

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, beat butter on medium speed for about 30 seconds, or until light and fluffy.  Add the brown sugar and granulated sugar.  Beat until mixture is combined.  Beat in vanilla and add eggs one at a time, beating until combined.
  3. Add in baking soda and flour.  Mix until combined.  Stir in chocolate chips and toffee and walnuts, if desired.
  4. Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet, leaving 2 inches between.  Bake for 10-12 minutes or until lightly browned.  Remove to rack to cool.
  5. Enjoy!


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