This post is dedicated to the beloved chocolate chip cookie. Let’s be honest, who doesn’t love them? No matter what the occasion… they’re excepted. They can satisfy any sweet tooth and cheer you up when you are sad. Obviously, they’re a classic for a reason!
I’ve written a couple chocolate chip cookie recipes, one of which I deemed the best chocolate chip cookie ever. Even though I thought I had successfully found an amazing chocolate chip recipe—my search still continued. It’s kinda like, a good banana bread recipe, is the search ever really over?
Here’s one thing I’ve learned….all chocolate chip cookie recipes are good fresh out of the oven. The real test is how they keep hours after.
Long story short, I’ve baked my fair share of chocolate chip cookies, and as of right now, this recipe is the best. But then again, I’ve yet to taste a chocolate chip cookie that I didn’t like. These are absolutely amazing fresh out of the oven, but equally as great after they’ve cooled.
Here’s My Notes:
1)This can be sometimes overlooked, but I think it’s important to use quality chocolate. I usually use a mixture of mini chips, regular size chips, chunks, and even chopped up chocolate bars…..pretty much anything I have on hand. Ghirardelli chocolate, is the best, plus it’s easily accessible. My favorite combo is regular milk chocolate chips & chopped up semi-sweet chocolate bars.
2)If you can get your hands on vanilla paste, it really elevates the flavor…..highly recommend.
3)Don’t over bake! I know this is a common comment in chocolate chip cookie recipes, but it’s important. I look for golden brown edges and pale, soft centers.
4)I use a kitchen scale to measure my ingredients because I think it’s easier, but I’ve included the cup measurements if the don’t have a kitchen scale.
The Absolute Best Chocolate Chip Cookie Recipe
Yields: approximately 25 cookies
•3 large eggs, room temperature
•2 teaspoons vanilla
•3 1/2 cups (482 grams) all purpose flour
•1 tsp baking soda
•1 tsp baking powder
•1 1/2 tsp kosher salt
•1 cup plus 5 tablespoons (298 grams) unsalted butter, softened
•1 cup plus 2 tablespoons (250 grams) packed, moist brown sugar
•1 1/4 cups (250 grams) granulated sugar
•1 1/2 cups milk chocolate
•1 1/2 cups semi-sweet chocolate
Preheat oven to 375ºF. Line two cookie sheets with parchment paper. Set aside.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside as well.
Use an electric mixer to cream the butter and both sugars on medium-high for 5 minutes, until very light and fluffy. Continue to mix on medium, add in the eggs, one at a time. Add vanilla and mix thoroughly. Mix in the dry ingredients. Scrape down the sides of the bowl with a spatula and mix for a few more seconds, careful not to overmix. Fold in the chocolate. Use an ice cream scoop (1/4 cup) to portion the cookies in 2.5 ounce balls onto prepared cookie sheet (6 to a cookie sheet).
Bake for 10-13 minutes, until cookies look slightly underdone in the center, but completely set and golden around the edges. Enjoy!