It has been my mission since I was 11 to master the perfect chocolate chip cookie––golden brown on the outside, soft in the middle, buttery with just the right balance of sweet and salt. This recipe may not be "perfect," but after many years of trial and error, I'd say it's pretty near perfect. The secret is to bake the dough at a higher temperature (400 degrees) for a shorter amount of time. This leaves the cookies golden brown on the outside and gooey in the middle.
These do not by any means have to be plain chocolate chip (I'm talking to you adventuresome bakers out there). In fact, the first time I made these I did not have enough chocolate chips and instead threw in Reese's peanut butter cups. Huge success! The current favorite flavor among my friends is Chocolate Chip-Butterscotch. Bake them on a cookie sheet or in a skillet. Throw in your favorite candy bar, nuts, dried fruit, etc. Top them with ice cream or throw it all in a blender for a cookie shake. The possibilities are endless.
Endless Possibilities Cookies:
1/2 cup butter, cold (I use Land O Lakes Salted Butter)
1/4 cup white granulated sugar
3/8 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups flour
1 1/2 cups of whatever you want (chocolate chips, nuts, butterscotch chips, mint chips, peanut butter cups, etc.)
1. Beat butter and sugars using an electric mixer on high. Once they are thoroughly combined, add egg and continue to beat together. Add baking soda, salt, and flour, mixing until a soft dough forms.
2. Add "whatever you want." Lately, I have been splitting this between 2 ingredients, like 3/4 cup chocolate chips and 3/4 cup buttershotch chips, or 3/4 cup chocolate chips and 3/4 cup peanut butter cups. But you can do any flavor combination that your heart desires.
3. Loosely roll dough into 2-inch balls and place 2 inches a part on a cookie sheet.
4. Bake at 400 degrees Fahrenheit for 8 minutes. For a skillet cookie, loosely press dough in a large cast iron skillet and bake at 400 degrees Fahrenheit for 10 minutes.