World's Best Chocolate Chip Cookie Recipe And The Secret Trick That Makes It So Perfect

What's the question I get asked the most as a recipe writer and keeper of over 150 vintage and family cookbooks?

What's the most popular recipe?

This actually took me a long time to figure it out. And when I did, the answer didn't surprise me.

Chocolate chip cookies.

Worlds best!Photo byRichelleg

This recipe, which, as far as I can tell (for my family), was found in a cookbook my grandmother received in the 1930s' as a wedding gift. It's been handed down, tweaked, memorized, lost, found, and scribbled on receipts and old envelopes. There's a few secrets to making these chewy and fluffy cookies, like using a mixture of different chocolate chunk flavors and letting the dough rest in the refrigerator over night. You'll want to save and try this recipe, I promise you!

Beyond amazing chocolate chip cookiesPhoto byRichelleg

Ingredients

Makes about a dozen cookies.

• Half a cup of granulated sugar (1/2)
• Three quarters cup of packed brown sugar (3/4)
• One teaspoon of salt (1)
• 1 stick of unsalted butter, melted
• A large egg
• One teaspoon of vanilla (1)
• One and one-fourth cups all-purpose flour (1 1/4)
• One-half teaspoon of baking soda (1/2)
• Four ounces of semi-sweet chocolate or milk chocolate chunks
• Four ounces of dark chocolate chunks

They are so deliciousPhoto byRichelleg

Directions

• Whisk together the melted butter, salt, and both sugars in a big bowl.
• Add the egg and vanilla and whisk until light ribbons form on the top of the batter from the whisk.
• Sift the baking soda and flour into the bowl and fold in with a spatula. You don't want to overmix at this step of the cookies because they'll come out tough.
• Add the chocolate chunks, fold in, but remember not to overmix the dough. Cover with plastic wrap and rest the dough overnight in the fridge for a richer color and more toffee-like flavor.
• Preheat the oven to 350°F, line your baking sheet with parchment paper.
• Spoon the dough onto the baking sheet about golf ball sized, being sure to leave at least 4 inches (10 cm) between cookies and 2 inches (5 cm) between cookies and the pan's corners to allow for uniform spreading of the cookies.
• Bake for 12 to 15 minutes, or until just beginning to brown around the edges.

Save this recipe!Photo byRichelleg