Epicurious Favorite Chocolate Chip Cookies Recipe
It's easy to see why Epicurious ranked these as their favorite chocolate chip cookies!
It's been a little while since I posted a chocolate chip cookie recipe. A month, to be exact (but who's counting??). So it feels like a good enough time whip out another recipe in the Chocolate Chip Cookie experiment.
Is there ever a BAD time to make chocolate chip cookies? I submit that there is not.
Speaking of a good time to make chocolate chip cookies, wanna see a picture of the house we're building?? She's so pretty…
And if you're wondering… that's pretty much how all of my conversations go these days. Talk, talk, talk, talk– wanna hear about my house??? Talk, talk, talk, talk– did I tell you about the house??
We're just so excited, and it's moving along so quickly that it's hard to not be obsessed. I was prepared to be super patient in the beginning, but that went out the window as soon as they got the walls up. When I saw how fast it could happen, I started toe tapping.
I'll pretend to think about something else.
Like chocolate chip cookies. If anything could distract me from the house, it would be warm chocolate chip cookies. You know this about me by now.
So let's talk about these chocolate chip cookies. In case you're not familiar, Epicurious is an online food community full of “expert” recipes and cooking advice. Truth be told, I've never spent too much time on their site, but I do enjoy their social media posts. And I was pretty confident they'd have a more than decent CCC recipe.
Some of what sets this cookie apart from other recipes we've tried:
???? This recipe calls for baking powder in addition to baking soda. The cookies aren't puffy, like I'd expect a cookie with baking powder to be. But they don't spread too terribly much, despite the lack of chilling the dough. And I think I'd attribute that in part to the baking powder.
???? There is a little less fat in this recipe. 10 tbsp instead of the 1/2 cup you would normally find in proportion to the amount of flour and sugar called for. This might also contribute to the cookies not spreading as much as I expected them to. I think it also contributes to the nice, crispy edges.
???? Two eggs instead of one. More eggs = more moisture and more fat = more chew!
In regards to how I would rank this recipe agains the other cookies I've tested, it gets a solid two thumbs up. That being said, I don't think that particularly stands out as anything outrageously different than most other CCC recipes. But it's a very good, very solid, worthwhile chocolate chip cooke recipe to hang on to!
You'll enjoy the crispy edges, the chewy centers, and most of all– LOTS of chocolate! This recipe calls for chopped high quality chocolate– which always makes for a most excellent chocolate chip cookie 🙂 .
- 10 tbsp butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 tsp vanilla
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 8 ounces high quality semi-sweet chocolate, chopped
Preheat oven to 375ºF.
Use an electric mixer to beat together the butter and sugars until smooth and creamy.
Add the eggs one at a time, mixing in between additions. Mix in the vanilla.
In a separate bowl, mix together the flour, baking powder, salt, and baking soda.
Mix the wet ingredients into the dry until dough forms. Fold in the chocolate.
Scoop 2 tbsp for each cookie onto an ungreased baking sheet. Allow 2 inches in between cookies for some slight spreading.
Bake for 9-10 minutes. Let cool slightly on pan before transferring to a wire rack.