The perfection standard for this cookie classic was set by my father when we were children. It had to be chewy in the middle, and have a light, crunchy “edge.” You’d be surprised how easy that was to achieve back then (using the standard Tollhouse cookie recipe) and how difficult it’s been as an adult. Somewhere along the line, sheet pans and ovens and ingredients evolved and the edge became highly elusive. Well, after much tinkering, I’ve found it again! From our home to yours… Enjoy!!
The Perfect Chocolate Chip Cookie
Weirdly important: Measure all ingredients in bowls (called a mise en place) and set out at room temperature for one hour.
1 cup (226 g) European butter (I love Plugra)
1 cup (213 g) light brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs
1 tsp. vanilla
2 cups (240 g) all-purpose flour
1/2 tsp. baking soda
1 tsp. Diamond Crystal kosher salt (the perfect baking salt in my opinion)
12 oz or 341 g Callebaut semi-sweet callets (while these callets resemble chocolate chips in shape, they are actually couverture chocolates which contain a greater percentage of cocoa butter relative to the other ingredients and have been ground to a finer texture during the production process. [Callebaut, Lindt, Guittard, Vahlrona and Scharffen Berger are all wonderful couverture chocolates].
In a small bowl, mix flour, baking soda and salt together and set aside.
Using a stand mixer, cream the butter for a few minutes, then add the sugars and cream a few minutes more. Some recipes like this stage to go for 7-10 minutes, but that’s not what you want here.
Add eggs one at a time, beating for 30 seconds in between. Add vanilla and flour mixture and mix just until incorporated, scraping the sides with a rubber spatula as needed. Stir in the chocolate chips.
Cover with plastic wrap and put the bowl in the fridge for a few hours.
I usually only bake what I need (rather than the whole batch), so I will often lay my future cookie batter into a log on plastic wrap, wrap it securely and freeze. When I’m ready to bake more, I can just slice and bake from that.
To bake, preheat the oven to 325°F. Arrange cookies 2” apart on a parchment or Silpat lined cookie sheet and bake on the middle rack for 14-15 minutes (if bigger cookies) and 12-13 minutes if smaller. Don’t overbake! You want the chewy factor in the center!
Recipe by Isabel Gates, inspired by dozens of “CCC” bakers I’ve known over the years, including, of course, Nestle Tollhouse (or “Nestlay Toulouse,” if you’re a fan of Friends) and spurred on by Fredrick B., my dad, in his persistent desire for a chewy cookie with the perfect edge.
Beloved Recipe Box 
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