The Chocolate chip cookie. It's a classic. And upon googling "Chocolate chip cookies," one might find upwards of 28 million results, each recipe professing to be the best.
Last weekend, Michael had a huuuuge craving for chocolate chip cookies, and so we hit up a couple of places locally to find the best one. In my opinion, the best chocolate chip cookie is chewy throughout, just the slightest bit crispy at the edges, and is loaded with dark chocolate chips. It is sweet, lighty, and bendy, due to the high amount of brown sugar and creamed butter involved. To bring this recipe to a whole new level, I sprinkled a bit of Maldon flaked sea salt on the cookie at the end. The salt and the dark chocolate combined is delicious.
You will need: (makes about 48 cookies):
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 1/2 cup packed light-brown sugar
- 1 teaspoon salt, preferably kosher or fine sea salt
- 2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- 2 cups (about 12 ounces) dark chocolate chips
- additional flaked sea salt, for sprinkling at the end
Preheat oven to 375 degrees. In a stand mixer using paddle attachment, cream the butter and sugars until it is light and fluffy, approximately 5 minutes on medium-high speed. Add eggs and vanilla, beating for an additional 2 minutes. Add baking soda, baking powder, the 1 tsp kosher salt, and flour until the cooking batter comes together. It will still seem a bit wet, and that is fine. Pause to scrape down the edges. Finally, add the chocolate chips, incorporating it together on the low setting.
Next, remove the paddle, scraping off all of the bits and pieces. scrap down the sides and press the dough down. Cover with aluminum foil and chill for at least 1/2 an hour in the refrigerator. Chilling is important! Do not skip this step.
When you're ready to bake, line a cookie sheet with parchment paper. Using a small spoon or ice cream scoop, scoop out balls approximately 1.5 inches in diameter. Space them out about 2 inches apart. Stick them in the preheated oven for approximately 15 minutes, or until the edges start to brown slightly. (For extra gooey cookies, take them out after 12 minutes and let them cool completely before eating.) Take them out and, when they've cooked down just enough to be transferred, move them onto a cooling rack.Sprinkle with Maldon salt and eat while still warm.