The Best Chocolate Chip Cookies in the World
I have no shame in saying it: these are the best chocolate chip cookies, ever. I say so with confidence because I’ve tested them four times. I’ve eaten dozens of them, and I’ve enlisted the opinions of countless taste-testers!
I’m sure that you’re familiar with the saying “Desperate times call for desperate measures.” Today is one of those times. In the midst of high school graduation, a deployment to Iraq, and starting a new job (at Marksbury Farm!), I could use the best chocolate chip cookies in the world. ;)
This recipe is amazing for a few reasons. First, both brown and white sugar are used. Brown lends a chewy element while white keeps the cookies nice and crisp. Secondly, two teaspoons of kosher salt are used. Yes, that sounds like a lot of salt. Use it ALL! The salt works to elevate the chocolate flavor, and the little crystals hit all of the high notes.
Before baking, these cookies can be scooped onto sheets (Do NOT freeze in the bowl. I made that mistake. :) ) and frozen for one hour. The freezing process creates a thicker cookie, at the dough has less fluidity to spread before it sets. The thick cookie has crisp edges and a nice, hearty thickness.
Honestly, this particular batch is not as beautiful as usual because we flattened the dough balls with the back of a spatula before baking. I recommend skipping this step. That way, you will end up with glorious cracky trenches along the surface of each biscuit. It’ll be beautiful! And did I mention that two kinds of chocolate are involved? Milk & Dark work together, each contributing its own best qualities to an ultimate cookie whole.
You know these are good when I’m willing to put a picture like this on the internet to showcase the cookie happiness, really. The double sugar action, bonus salt, and freezing time contribute to the goodness, but the best part about this recipe its nearly life-saving capabilities. I have yet to see a friend taste these without a smile (a big smile) sweep a face. He & I like them best just after they’ve cooled, dunked into fresh milk. These dessert have so much absorption power that you can literally drink milk out of the cookies; it’s fun!
Am I sure that these chocolate chips are the best? . . . 100%
I plan on using these as a tool for the rest of my life. Graduating high school? Cookies will bring childhood back! Best friend deployed to Iraq? Cookies will save him! Tired from working all day? You need some cookies.
P.S. Today is my 1-year Blogiversary!
The Ultimate Chocolate Chip Cookies
Via Martha Stewart. If you’re a fan of walnuts, adding 2 cups of toasted nuts isn’t a bad idea. Just stir them in with the chocolate chips. Stored in an air-tight container, these will last one week (but really they won’t). This recipe will make 24 cookies; share them!
- 3 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 2 teaspoons coarse salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups packed light-brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups milk chocolate chips
- 8 ounces semisweet chocolate, chopped
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
- Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.