The perfect chocolate chip cookie is just slightly crispy on the outside, and moist and chewy on the inside. The whole cookie should be kind of dense, packed chocolate chips, and each bite should be rich with the flavors of butter, vanilla, and brown sugar. And when you eat one of these perfect cookies, you should lose all control over yourself and not be able to stop eating until you’re covered in cookie crumbs and two dozen cookies have somehow fit themselves into your aching stomach. Coincidentally, that’s exactly what happens when you eat one of these “best ever” chocolate chip cookies. Fair warning: if you try this recipe, be sure to have a gallon of milk handy, and put on your stretchy pants. Both will be necessary.
Best Ever Chocolate Chip Cookies (Slightly adapted from the New York Times recipe)
- 2 cups cake flour
- 1-2/3 cups bread flour
- 1-1/4 tsp baking soda
- 1-1/2 tsp baking powder
- 2 tsp salt
- 2-1/2 sticks butter, softened
- 1-1/4 cups light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3-4 cups chocolate chips
- In a large bowl, cream together butter and sugars together until very light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the vanilla.
- Add dry ingredients and mix until just combined.
- Add chocolate chips and stir until well-incorporated.
- Press a sheet of plastic wrap against dough and stick your bowl in the fridge for 24 to 36 hours.
** I haven’t tried baking these cookies without the 24 hour chilling period, but I’ve read that they’re just not as good without a thorough chilling.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
- Scoop golf ball-sized mounds of dough onto your baking sheet, at least 1-1/2 inches apart.
- Bake until golden brown but still soft, 15-18 minutes.
** Cookies will be slightly puffy straight out of the oven, but will settle down into gorgeous, chocolate-y pits and grooves as they cool.
- Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to finish cooling.
** This recipe makes a ton of cookies, so you might want to bake the dough in batches. It freezes/chills beautifully. But if you do make it all at once, these cookies stay nice and moist longer than usual too.
- Enjoy at least one warm, with a tall glass of milk.
These look great! I’d love to try them, especially today when we’re lying in wait for Hurricane Sandy!
Great idea! I have some leftover dough that I’m definitely going to make soon. Hope you’re staying dry in this weather!
I just knew this would be your recipe for the best chocolate chip cookies ever because it’s my favorite one too. =)
More proof that we are basically the same person 😀
I’ve tried the NYTimes recipe without chilling…they still taste good but the texture doesn’t come out the same.
Good to know! I did notice that the batch of cookies I made from dough chilled 24+ hours turned out especially great flavor and texture-wise.
Beautiful photos. Is there any better cookie than chocolate chip? I am hosting a giveaway on Dining With Debbie during the month of Merry, Marry Munchies. There are two giveaways, actually: (1) $50 gift certificate to my favorite jeweler, robinsonlane.com and (2) a signed copy of Kat Robinson’s new book, Arkansas Pie: A Slice of the Natural State. I would love for you to enter and win one of these. Be sure to enter through rafflecopter. http://diningwithdebbie.blogspot.com/2012/11/2012-merry-merry-munchies-3-baked.htm
Thanks! I will be sure to check it out 🙂
Lois Christensen says
These really do look like amazing chocolate chip cookies! Thanks for sharing at Foodie Friends Friday!
Thanks for inviting me!