Last night I discovered Savory Sweet Life’s blog for the first time. I have no idea how such a wonderful site escaped me for so long, but I’m thrilled to have finally found it. The author is Alice Currah, and her recipes are approachable, beautifully photographed, and clearly the work of a dedicated home cook. She handles the food photography herself—no spouse or friend taking the shots—and it shows in the consistency and charm of her images. I was inspired by her story, which resonated with why I started blogging, and I learned she recently published a cookbook. That’s pretty exciting.
As I explored her recipes, I realized how much I love sweets—especially cookies, and more specifically, chocolate chip cookies. I adore them so much I joke they should be their own food group. Chocolate chip cookies are iconic; almost every baking book includes a version, and for good reason.
You can learn a lot about someone by their favorite chocolate chip cookie. I find it hard to believe anyone doesn’t like them—blasphemy! They’re simply too delicious. So when I found Alice’s “Best Chocolate Chip Cookie EVER!” recipe, I knew I had to try it.
Not long before finding Alice’s recipe, I had baked the New York Times chocolate chip cookie and thought I might retire my stand mixer because those cookies were excellent. After trying Alice’s version, however, I brought the mixer back out. Quoting Alice: “my chocolate chip cookies are all that and a bag of pretzels!” She isn’t wrong.
I appreciate that Alice uses straightforward, familiar ingredients. For my batch I added some milk chocolate chips along with semi-sweet to vary the flavor (I’d run out of semi-sweet). These cookies capture what great chocolate chip cookies should taste like—balanced, buttery, and packed with chocolate.
If you love chocolate chip cookies, you should try this recipe. Are they better than the NYT version? Try them and decide for yourself.
The Best Chocolate Chip Cookie Recipe EVER!
Some chocolate chip cookie history: the cookie was accidentally developed by Ruth Graves Wakefield in the 1930s. She owned the Toll House Inn in Whitman, Massachusetts, and published a cookbook in 1936 that included the “Toll House Chocolate Crunch Cookie,” which quickly became a favorite in American homes.
Print Recipe
Alice Currah’s Chocolate Chip Cookies!
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cup packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 3/4 cups all-purpose flour (about 12 oz)
- 3/4 tsp. coarse sea salt (smallish-medium grains)
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 2 1/4 cups semi-sweet chocolate chips or a mix of milk chocolate and semi-sweet for variation; highly recommended.
Instructions
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Preheat oven to 360°F (182°C). Cream the softened butter with the granulated and brown sugars until light and fluffy, about 3 minutes on medium-high speed. Add the eggs and vanilla, and beat for an additional 2 minutes.
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Add the baking soda, baking powder, salt, and flour, mixing until just combined. Finally fold in the chocolate chips so they are evenly distributed. The dough should be relatively thick.
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Drop about 2 tablespoons of dough (or use a medium cookie scoop) onto a baking sheet lined with parchment paper or foil. Bake for 12–14 minutes, until the edges are golden brown. Remove from the oven and leave cookies on the baking sheet for 2 minutes before transferring to a cooling rack.