"There's no wrong way to make a chocolate chip cookie. Let's get that part out of the way so that we don't get into a whole big fight about whose cuisine reigns supreme. You put a chocolate chip cookie in front of me, I'll eat it and be happy. That's a lock. That said, I have been monkeying around with chocolate chip cookie recipes for as long as I've been a homemaker (nearly 20 years!)."
"The specific recipe I got from the internet, and which I can no longer find, became one of my children's favorites in short order. But because I'm a tinkerer, and because I REALLY like to bake cookies, I kept doctoring the recipe in hope of approaching even closer to perfection. And last night, I chanced upon a final extra ingredient that achieved it."
Multiple decades of experimentation produced a favored chocolate chip cookie seen as the household go-to. The recipe starts with softened butter beaten until creamy, then egg, vanilla, brown and granulated sugars, and a glug of molasses are mixed in. Dry ingredients include flour, Maldon salt, baking soda, and baking powder combined into a uniform dough before oats are folded in. Good-quality chocolate chips are specified, and crushed corn flakes are listed as the secret weapon. The oven is preheated to 350°F and parchment-lined cookie sheets are recommended. The recipe originated as a Chick-fil-A copycat and was refined through tinkering.
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