I’m a total believer in the healing powers of the chocolate chip cookie.
Now, I’m not talking about any physical healing but emotional.
There’s just something about a great cookie that takes you to your childhood, your mom’s kitchen, running into your house after a hard day of school.
I love treating myself to a chocolate chip cookie when I’ve had a bad day or a really good day. Either way, I think I deserve it.
But I’ve had plenty of trouble over the years getting a chocolate chip cookie to not turn into a salty, flat pancake. This can cause an even worse day.
Well, I think I’ve finally unlocked the key to perfect chocolate chip cookies.
Are you ready?
After you mix the dough, creaming the sugar in your stand mixer (or with a hand mixer or by hand) for at least a few minutes, put the dough in the refrigerator to rest for at least an hour or a few, if you can swing it.
I’m convinced that this step helps the butter to hold the dough together like it should and leave you with cookies that are crunchy on the outside and soft, slightly cake-like on the inside.
It’s so worth the wait!
And it can’t hurt to put some browned butter and pecans in that cookie, right?!
*Click on recipe card to enlarge and save.