This is not a drill.
These are actually the best ever chocolate chip cookies.
You see, I’ve been trying to find the perfect recipe since I was a cookie obsessed child. I was so obsessed with cookies I even had a hamster named cookie dough and an aol screen name of Cookiedough730.
So you could say I’ve been searching for the perfect cookie for quite some time. I knew I always loved a good recipe when the dough is just as good. So when I came up with this one, I knew it would be a winner since the dough tastes incredible (although I am not supporting the consumption of raw dough). Then when baked, these cookies do something so magical.
As you can see they start to spread while they bake making giant cookies. However, when they spread, the edges start to get golden brown keeping the center nice and doughy. Best of both worlds right there. You get the caramelization around the edges and a soft doughy warm center. Basically the best duo you could ask for in a cookie.
And from the size of them, you could say I was pleased…
I will say, these cookies did come with a few trial and errors over the years. There have been times when I take them out of the oven and you can’t tell where one cookie starts and another begins. But I have found that there are some key things that make a great cookie:
- European Butter: Hear me out, you may think it makes no difference, so why bother buying this for a few bucks more, but trust me it helps. European butter has a higher fat content than American which makes it melt faster in the oven. Therefore, using European, the butter melts faster allowing the cookies to spread a bit more while they bake. Which helps us get those incredible golden brown edges.
- Brown Sugar: Just like the regular granulated sugar that we put in the cookies, brown has an extra bit of depth to it that allows the cookies to get nice and chewy. This is from the molasses in the brown sugar (brown sugar is just granulated sugar and molasses) that helps to absorb more of the moisture in the other ingredients while it bakes. You ever wonder how fudge brownies get fudgy? Well, brown sugar is how.
- Fake clear vanilla: Yes, this is completely against all that I live for. In fact, you will find most things in my kitchen are non-gmo, organic, fair trade, etc. But this is the ultimate exception. There is something so sweet and magical about the fake stuff that allows cookies to just taste the way they should. Comforting. You can find my favorite here I typically get mine at the local Meijer.
- Letting the dough chill: THE ABSOLUTE WORST. Obviously when you want to make cookies, you are expecting to eat them right away. However, this is a super crucial part of the process. It allows all of the proteins to set in the dough and wont spread too quickly when you put them in the oven. It also allows for more uniform cookie bakes. I try and chill my dough for at least 30 minutes but they are best in flavor when you wait 12-24 hours. I typically make the entire dough recipe but only bake a few the first day. That way the next day you have allowed the dough to chill the right amount of time and can just pop them in the oven.
- An ice cream scoop: This is the one I use. I use this to scoop the dough onto the sheet pan right out of the stand mixer bowl. It seems quite large and thats because it is. However, when making cookies, the scoop allows the dough to be shaped so that the center falls last creating this pool of warm dough in the center with crispy edges. Trust me, it really helps you get that ripple effect throughout the cookie.
That’s it. That is what I have found helps me make the best cookie dough/cookies you will ever need. In a few simple minutes the dough is made and trust me, it will be enough to last you for quite some time.
Best Ever Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp salt
- 1 1/2 sticks (12 tbsp) European Butter (at room temperature)
- 4 tbsp vegetable shortening (I use Crisco)
- 1 cup sugar
- 1 cup brown sugar
- 2 tsp clear vanilla
- 2 large eggs, room temperature
- 1/2 cup chocolate chips (more if you like chocolate)
- Flaky Sea Salt (for sprinkling, I use Maldon)
Instructions
- First , in a medium bowl, mix together flour, baking soda and salt and set aside.
- In the bowl of a stand mixer if you have one, cream together butter, shortening and sugars until they are smooth and creamy. This should take about 2-3 minutes. Add the vanilla and mix until incorporated. Slowly on low speed add the eggs to the dough, one at a time, being careful to not mix too quickly as you don’t want to create a meringue with the eggs, this will prevent your dough from cooking correctly. Once the eggs are incorporated, mix in the flour/baking soda mixture and just mix until incorporated. Mix in the chocolate chips. I only do a half cup as I’m not too in love with chocolate, so if you need more, add as much as you need.
- I highly recommend refrigerating your dough at least 30 minutes here. I know it is tough to do but I think you can do it!
- Preheat your oven to 375 degrees fahrenheit.
- Once the dough is chilled, scoop some dough with your ice cream scooper and place it on a lined baking sheet. I tend to only put 4-6 cookies on a sheet pan at once to not overcrowd the cookies. Then bake the cookies 12-14 minutes. 12 minutes will give you a doughy center that almost seems undercooked (my favorite) but 14 will give you a perfectly cooked cookie that will have more of a snap to it.
- When the cookies are done, immediately sprinkle some flaky sea salt on top of the cookies if you like salt.
Notes
Nutrition
