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.