the best chocolate chip cookies ever
45 prep and bake time - 24 hours total
24 BIG cookies
I do not take the words “the best” lightly. I usually stay away from recipes that start with “the best”. But these chocolate chip cookies, they need “THE BEST” in the title for sure. These chocolate chip cookies have a perfect combination of sweet dough infused with bitter dark chocolate, with a hint of saltiness running through and through. They are ooey, gooey in the center with a nice crispy outside. These are sure to make any chocolate chip cookie lover happy. I am sure you will have a hard time stopping at just one. And if you want to take this recipe OVER THE TOP, in the best sense possible, serve a warm cookie with a scoop of vanilla ice cream atop. You will not be disappointed.
- 3 2/3 cups all purpose flour (I like unbleached)
- 2 tablespoons cornstarch
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons salt (I like sea salt)
- 2 1/2 sticks (1 1/4 cups) salted butter
- 1 1/4 cups light brown sugar
- 1 cup sugar (I like organic cane sugar)
- 2 eggs
- 1 tablespoon vanilla extract
- at least ½ pound of chopped dark chocolate (or 1 ½ cups of your favorite chocolate chips)
- sea salt
Cream the brown sugar, sugar, and slightly soften butter. Mix until the mixture becomes pale in color, about 3-5 minutes. Then add your eggs one at a time, mixing well between the eggs. Mix in the vanilla as well. Gently mix in the flour, cornstarch, baking soda, baking powder, and sea salt. Once your dry ingredients are mixed in, add your chocolate. Mix until just combined.
This is the most important step... cover with plastic wrap and place the dough in the refrigerator for at least 24 hours and up to 72 hours.
Once you are ready to bake the cookies, preheat your oven to 350 degrees.
Scoop the dough into golf ball sized balls. Place on a large baking sheet, with lots of space between them, as they will spread out. Sprinkle the cookies with a little sea salt. Bake for 18-20 minutes. Let them slightly cool on the baking sheet and then transfer to a rack to finish cooling.
For smaller cookies:
Scoop the dough (using at least a heaping tablespoon worth of dough) into mounds and place on a large baking sheet, with ample space between them, as they will spread out some. Sprinkle the cookies with a little sea salt. Bake for 12-15 minutes. Let them slightly cool on the baking sheet and then transfer to a rack to finish cooling.
Once they have cooled enough to touch, eat. enjoy. and be happy. very happy.