Good ol’ plain chocolate chip cookies. You know how everyone has their own “perfect” chocolate chip recipe? I think I may have finally found mine. Took me long enough, too… I’ve probably baked at least 20 different recipes of this classic cookie. My boyfriend said they tasted like cookie dough (probably because I always OD a bit on the vanilla). I made these cookies HUGE.. about 1/4 cup cookie dough per cookie. Crazy, right? I’m still intrigued by the NY Times Cookie Recipe, though. Maybe I’ll give those a shot next.

I just had to share the recipe because I know how hard it is to find the recipe for “the perfect cookie”, and hopefully I’ll be able to put an end to someone else’s ongoing search!

Molly’s Chocolate Chip Cookies (adapted)
Yield: about 15 large cookies

1 stick (113g) butter, room temperature
1 cup (220g) brown sugar
1/4 cup (50g) granulated sugar
1 large egg
1 tablespoon vanilla extract
1-1/4 cups (156g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
12oz (340g) bittersweet chocolate (at least 62%), chopped
Sea salt, optional

Preheat oven to 300°F (150°C).

Cream butter and sugars until light and fluffy. Add egg and beat well. Mix in vanilla extract. In a separate bowl, stir together flour, baking soda, and salt. Add to creamed mixture and stir just until combined. Stir in most of the chocolate, reserving a handful of small chunks. Refrigerate dough for 1 hour, or freeze for 30 minutes.

Drop 1/4-cup portions of dough onto baking sheets. Top with additional chocolate chunks. Bake 12-15 minutes, until puffed and light golden. Sprinkle lightly with sea salt if desired. Remove to wire racks to cool completely.