I have made these Perfect Chocolate Chip Cookies at least 20 times now. Not exaggerating.
I first made these when we were in the Philippines, when it was a struggle to just keep butter solid for 2 seconds on the counter, and they were absolutely incredible. I had no idea how or why, but they just WORKED. And they blew my mind in the way only a perfect chocolate chip cookie really can.
But then every once in a while, they didn’t work. I’m not always super exact with my baking, but still. They were not thick and chewy and buttery like the perfect cookie should be. Some of your comments said the same things – most of the time they worked, but sometimes they didn’t. And I don’t like that.
Now I’m back home in dry, cool Minnesota and I have been waiting for this day just so I could figure out what would really make these cookies awesome for you. You who live in normal climates and shop at Cub Foods. I am now speaking your cookie-baking language.
Since I’m responsible for bringing some treats up the cabin for my big family and I had an excuse to make excessive amounts of cookies, I made these. Many times. To get to the bottom of this cookie perfection.
So here are my semi-scientific but mostly trial-and-error regular home cook tips for perfect chocolate chip cookies that look like this on the inside.