These are the Best Chocolate Chip Cookies that you will ever eat. Ever.
I have a few cookie monsters that live in my house. Four actually. Kevin and Jessica especially. Cookies don’t last long in my house. This batch of cookies lasted two days, and only because I made only one sheet of cookies at a time and hid the dough.
Using this sneaky method, they might have lasted longer except for that I left the first tray on the counter to cool, turned my back for a moment and when I came back, the pan was on the floor and all the cookies were gone! It took only a second to realize that my bad puppy, Vegas, had put her paws up on the counter and knocked the tray on the ground and had eaten every single one! I was quite worried since chocolate is really bad for dogs but the Vet said she should be fine. And she was. She’s cookie monster #3. It’s a good thing shes so damn cute. I cant give her shit for too long…
Anyways, the cookies… You may have had some amazing chocolate chip cookies in your day, but unless you have tried these cookies, you have not had the best. I used to really only like to eat the cookie dough and then when they were cooked I liked them, but they were easy to resist. Not these cookies. These ones take willpower to only eat one or two. I could easily eat the whole tray, like my dog, and still want another. They have a tiny crunch to the outside, but they are soft and tender on the inside with a caramel like flavor to the cookie. Absolutely insanely delicious.
The key to making the best cookies ever is following these rules:
- Follow this recipe (duh), but really, don’t change a thing. Its perfect. Including the two kinds of flour. Cake and regular bread flour. I know that you might be tempted to not take out the 2 tbsp of cake flour that the recipe says to do, but I did and they were perfect. I haven’t tried leaving it in, but why would I when they are already perfect. Have I mentioned that this recipe is perfect???
- Have all your ingredients at room temperature. This is actually what you need to do for most cookie recipes.
- Make sure to chill the dough! At least 1 hour. Kate Miss says at least 4 hours on her blog. But you will get the best results with 24 hours. They keep getting better the longer they chill. The difference is noticeable, Im telling you.
- Sprinkle the salt on top. You just need a little, but the hint of salt brings out the sweetness of the cookie and its amazing. I think it might be my favorite part. (Although Jessica doesn’t like it with the salt. But what does she know… ) I love Maldon salt on mine.
The original recipe says to make big giant cookies so I have included the cooking time for those in the recipe below. But I like smaller cookies so I have also included the size and cooking time for the size I like mine.
This is cookie monster #4 right here.
- 2 cups minus 2 tbsp cake flour (8½ oz)
- 1⅔ cups bread flour (8½ oz)
- 1 ¼ tsp baking soda
- 1 ½ tsp baking powder
- 1 ½ tsp coarse salt, such as kosher
- 2 ½ sticks (1 ¼ cups) unsalted butter, softened and at room temperature
- 1 ¼ cups light brown sugar
- 1 cup plus 2 tbsp (8 oz.) granulated sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content (or you can use regular chips)
- Sea salt or kosher salt for garnishing (I like Maldon Salt)
- Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside. Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed.
- Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.)
- Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
- When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.
2 ways of baking these cookies:
- Using a standard-size ice cream scoop, scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes.
- OR roll the dough into 1½ inch in diameter balls. You will be able to fit 12 on a tray. Sprinkle with sea salt and bake for 8 mins or so. Only until just browned on top.
- Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.