This is the recipe for The Ultimate Buttery Chocolate Chip Cookie.
If you are looking for a decadent take on a classic cookie, this will satisfy you.
This is not a Mediterranean Diet Friendly recipe.
The Ultimate Buttery Chocolate Chip Cookie
Because, plain and regular chocolate chip cookies do not always work.
Especially, when you are looking for some extra goodness in every bite.
There really is nothing like a chocolate chip cookie.
Especially when you are craving a chocolate chip in every bite.
However, the rest of the cookie is good to eat as well.
When you think of chocolate chip cookies, you probably think of the classic chocolate chip cookie.
By ‘classic’ I mean the standard chocolate chip cookie. This cookie recipe really adds to that classic cookie making it even better!
I have tweaked the recipe to make it more buttery in taste.
Obviously, this means that we will be adding a bit more butter than usual. And, while I am on the subject, please make sure that you are using butter and not an alternative as subbing in an alternative can alter the outcome of your batch of The Ultimate Buttery Chocolate Chip Cookie.
It is hard to believe that chocolate chip cookies have not even been around for a century!
I know that I am digressing, in a way, but there is a history behind the chocolate chip cookie. I cannot even imagine a world without chocolate chip cookies.
Chocolate chip cookies were actually invented in 1938.
Oddly enough, it was at the Toll House Inn as well. Hence the term. “Tollhouse Cookies”, another favorite classic chocolate chip cookie recipe.
To make this recipe you will obviously need chocolate chips.
I recommend semi sweet chocolate chips.
Semi sweet chocolate chips are softer and will do a better job at melting in you mouth as you sink your teeth into that delicious cookie.
There are other choices for chocolate chips that you could easily choose from.
Bittersweet chocolate chips are another suitable choice for these cookies. Bittersweet chocolate chips have a bit more chocolate, in proportion to other ingredients, than the semi sweet chocolate chips.
As mentioned, it is important that you use actual butter in this cookie.
The butter will lend to the rich taste that you get in every bite. This is especially true when you are not getting a chocolate chip in one of those bites.
The butter that you use can also have salt included in it.
Sometimes, a recipe will state to use unsalted butter. This is because the author of the recipe wants to control the salt that is added to the batter and will thus, add their designated amount of salt instead.
It seems as if a cold glass of milk is the perfect complement to a chocolate chip cookie.
Especially when that cookie is just out of the oven. A warm cookie with a cool glass of milk is really the perfect marriage.
While I am on the subject, the smell of warm cookies baking in the oven is really one of the best smells that you can ever think of.
My problem is that when I smell it all I want to do is take the cookies out of the oven early and eat them not fully cooked. I know eating under baked cookies can be not the best idea ever.
But, since we also have a wine focus here, we can also pair The Ultimate Buttery Chocolate Chip Cookie with wine.
Here are some great wine ideas for pairing The Ultimate Buttery Chocolate Chip Cookie.
- Match the buttery taste of these a chardonnay. Look for a ‘buttery’ chardonnay with citrus elements.
- A port wine offers a sweet complement to this sweet chocolate chips cookie as well.
- Sparkling wines are also a good choice.
By the way, while you are here you may also be interested in these ideas.
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The Ultimate Buttery Chocolate Chip Cookie
The Ultimate Buttery Chocolate Chip Cookie
This is one of my favorite recipes for chewy chocolate chip cookies.
I would know as I have tried many chocolate chip cookies recipes.
As mentioned, you will need chocolate chips to make this recipe.
I recommend semi sweet chocolate chips.
Semi sweet chocolate chips are softer and will do a better job at melting in you mouth as you sink your teeth into that delicious cookie.
There are other choices for chocolate chips that you could easily choose from.
Bittersweet chocolate chips are another suitable choice for these cookies. Bittersweet chocolate chips have a bit more chocolate, in proportion to other ingredients, than the semi sweet chocolate chips.
Here is what you need to make The Ultimate Buttery Chocolate Chip Cookie.
- Flour– 2 ½ cups all purpose.
- Baking Soda– 1 teaspoon.
- Butter- 1 cup (2 sticks). The butter should be just taken out of the refrigerator and sliced into 1 tablespoon cubes. Most recipes call for room temperature butter however, this recipe is different.
- Brown Sugar– 1 cup packed. The darker the sugar the better especially if you like the taste of molasses, which will also make your cookie softer.
- White Granulated Sugar-½ cup.
- Eggs- 2.
- Vanilla Extract– 2 teaspoons.
- Semi Sweet Chocolate Chips – 2 cups.
- Optional- 1 teaspoon of salt if you are using butter that has no added salt in it.
How to make The Ultimate Buttery Chocolate Chip Cookie
- Start by preheating your oven to 325 and prepping your cookies sheets for nonstick. I am a fan of parchment paper.
- In a medium bowl, whisk or sift together the flour, baking soda, and optional salt. Set this bowl aside.
- Now in a mixing bowl, we will add both of the sugars and then the butter. Set the speed on a slow to medium setting and cream together the butter and sugars until somewhat gritty.
- Next, beat in each egg one at a time. Then add half of the dry mixture from the first bowl, gently mix, and then add the remaining dry ingredients as well as the vanilla extract.
- When your batter is creamy (1-2 minutes of mixing- do not overmix) you can fold in your chocolate chips.
- Bake your cookies until the start to turn gold around the edges- about 15-18 minutes.
The Ultimate Buttery Chocolate Chip Cookie
Equipment
Ingredients
- Flour– 2 ½ cups all purpose.
- Baking Soda– 1 teaspoon.
- Butter- 1 cup 2 sticks. The butter should be just taken out of the refrigerator and sliced into 1 tablespoon cubes. Most recipes call for room temperature butter however, this recipe is different.
- Brown Sugar– 1 cup packed. The darker the sugar the better especially if you like the taste of molasses which will also make your cookie softer.
- White Granulated Sugar-½ cup.
- Eggs- 2.
- Vanilla Extract– 2 teaspoons.
- Semi Sweet Chocolate Chips – 2 cups.
- Optional- 1 teaspoon of salt if you are using butter that has no added salt in it.
Instructions
- Start by preheating your oven to 325 and prepping your cookies sheets for nonstick. I am a fan of parchment paper.
- In a medium bowl, whisk or sift together the flour, baking soda, and optional salt. Set this bowl aside.
- Now in a mixing bowl, we will add both of the sugars and then the butter. Set the speed on a slow to medium setting and cream together the butter and sugars until somewhat gritty.
- Next, beat in each egg one at a time. Then add half of the dry mixture from the first bowl, gently mix, and then add the remaining dry ingredients as well as the vanilla extract.
- When your batter is creamy (1-2 minutes of mixing- do not overmix) you can fold in your chocolate chips.
- Bake your cookies until the start to turn gold around the edges- about 15-18 minutes.
Recipe Notes
- Flour
- Baking Soda– .
- Brown Sugar
- White Granulated Sugar-
- Vanilla Extract– 2 teaspoons.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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