When it comes to the best chocolate chip cookie, there are a superfluous amount of recipes out there that claim that they have the best. So I won’t say that mine is the best, but it’s a solid second to all my other chocolate chip counterparts.

These cookies were the ones where I ran out of regular flour, but had a full box of cake flour waiting to be used. So I hesitantly used the cake flour halfway through, and they turned out so fantastical, I decided to go back to all my other cookie recipes and change the flour proportions to include cake flour. So the recipe will emulate the crisis masked miracle I went through during my bake when I realised I ran out of flour 1/2 cup in.

ingredients:

– 8 TBSP butter
– 1/2 cup sugar
– 1/4 cup brown sugar
– 1 TSP vanilla extract
– 1 egg
– 1/2 cup flour
– 1 cup cake flour
– 1/2 TSP baking soda
– pinch of salt
– 1 cup chocolate chips

the way: 

– preheat the oven to 350 degrees.
– microwave the butter for a few seconds. You want the butter to be nearly melted. As in, not fully liquid, but almost.
– In a large bowl, beat the butter with the sugars until creamy. Add in the vanilla and egg and beat until incorporated.
– add in the flours, baking soda, and salt and mix until the dough becomes crumbly. Use your hands to press the crumbles together to form a large ball of dough.
– add in the chocolate chips and combine with the hands.
– roll the dough into balls and place on baking sheet.
– bake for 9-11 minutes until the edges are browned and look a bit puffy.
– let them rest on the sheet for a few minutes before transferring them onto a wire rack.