Best Chocolate Chip Cookie Recipe Ever

This is the best chocolate chip cookie recipe ever. It is crispy on the outside, soft in the middle, loaded with flavor and big chunks of chocolate


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A VISIT TO FLOUR BAKERY IN BOSTON TO LEARN ONE OF THE SECRETS OF MAKING GREAT COOKIES

Cookies from Flour Bakery in Boston
Cookies from Flour Bakery in Boston

On a recent trip to Boston, we stopped at Flour Bakery + Cafe. Joanne Chang of Flour Bakery has several great books on baking, and one of the best tips for making cookies – the batter needs to be mixed longer than you might think. Using the stand mixer with the paddle attachment, mix the ingredients in the mixer bowl, first on low until combined, and then on medium for 6 to 8 minutes, stopping every couple of minutes to scrape down the bowl.


This is the ultimate chocolate chip cookie recipe. It was created by combining tips from some of the best bakers and using the very best ingredients. I really liked ideas from Shirley O. Corriher, Joanne Chang, Sara Moulton and America’s Test Kitchen. All of these things added up to the best chocolate chip cookies ever – crispy on the outside, soft in the middle, loaded with flavor and big chunks of chopped chocolate.

USE THE BEST INGREDIENTS

Use the best ingredients. We have listed the brands for some of the ingredients because ingredients are everything. We have found that these brands give superior results. And by using brands like Horizon dairy products and organic sugar we cut our carbon footprint in half and are helping to control climate change.

Sugar

Use white organic sugar and sorghum syrup instead of half white sugar and half brown sugar. Brown sugar is white sugar with molasses added, so this recipe is essentially making brown sugar in the mixing bowl.

Use King Arthur all purpose flour because it has a higher protein content than some of the other brands and provides more support to the cookies. King Arthur also produces a high quality flour and the protein content is very consistent, which is important when baking.

browned butter

Use salted Horizon butter and don’t add salt. This butter has a superior taste and a predictable amount of water.

Brown half the butter and let it cool. This gives the cookies a caramel taste, and eliminates the water in half the butter, making it more like European butter.

Use Imitation vanilla instead of real vanilla because it retains the vanilla flavor after baking. As a bonus, it is also much less expensive.

Use two teaspoons of the imitation vanilla instead of the usual one teaspoon, to give it added flavor. This also adds back some of the liquid that was removed when browning the butter.

Use a high quality chocolate. We use Valrhona milk chocolate, but it comes in various kinds.

No Affiliates Statement

We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.

START WITH INGREDIENTS AT ROOM TEMPERATURE

Bring all the ingredients to room temperature before starting. Gather them all on the counter and then leave them there for an hour. This way you ensure that you have everything you need, and everything is at the right temperature.

USE A SCALE AND MEASURE BY WEIGHT

chocolate chip cookies

Use a scale to measure all the ingredients by weight. This is absolutely essential. Weight is so much more accurate than volume. And it is so much easier – just zero the scale, add an ingredient, zero the scale, add the next ingredient, and so on.

chocolate chip cookies

Use the scale to measure out cookies that are exactly the same size. Using a scoop will also help maintain the same shape.

CREAM THE BUTTER AND SUGAR FOR SEVERAL MINUTES

Cream the butter and sugar for several minutes to make sure they are light and fluffy, but not so long that the butter starts melting.

REFRIGERATE THE DOUGH OVERNIGHT

chocolate chip cookies

Refrigerate the batter overnight. This allows the flour to absorb the liquid in the batter and hardens up the butter, making the cookies bake better. You can refrigerate it in the bowl covered with plastic wrap, or measured out as cookies, covered with plastic wrap.

USE AN OVEN THERMOMETER

Use an oven thermometer to check the oven temperature before putting the cookies in. The temperature of ovens vary, and may not be the temperature on the dial.

VACUUM PACK AND FREEZE EXTRA DOUGH

White Chocolate Macadamia Nut Cookie dough vacuum packed for freezer

Freeze extra cookie dough as cookies in a vacuum packed container.


ultimate chocolate chip cookies

ultimate chocolate chip cookies

ultimate chocolate chip cookies

BEST CHOCOLATE CHIP COOKIES EVER

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Prep Time: 10 minutes
Cook Time: 15 minutes
Resting: 1 day
Total Time: 1 day 25 minutes
Servings: 24
Calories: 237kcal
Author: Lisa LeCoump

Equipment

  • scale
  • cookie scoop
  • parchment paper
  • oven thermometer

CHOOSING BRANDS:

For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.

Ingredients

For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.

Instructions

  • Gather all the ingredients on the counter an hour before starting and allow them to come to room temperature.
  • Place a medium sized bowl on the scale. Zero the scale and measure the flour and baking soda (and salt, if unsalted butter is used) into the bowl. Measure the chopped chocolate, add to the flour and stir to combine.
  • Place the stand mixer bowl on the scale and measure in the browned butter, butter, sugar, and sorghum syrup, zeroing the scale for each measurement.
  • Using the stand mixer with the paddle attachment, mix the ingredients in the mixer bowl, first on low until combined, and then on medium for 6 to 8 minutes, stopping every couple of minutes to scrape down the bowl. The batter should be light colored and fluffy, but the butter should not melt or start to look greasy.
  • Crack the egg and egg yolk into a small bowl. Add the vanilla and mix with a fork until blended. With the mixer on low, slowly add the egg mixture to the batter and mix for two minutes until the egg an yolk are incorporated.
  • With the mixer on low, add the flour mixture to the batter and mix just until all the flour is incorporated. Do not overwork the batter.
  • Cover with plastic wrap directly on the batter to make an airtight seal. Refrigerate the dough overnight.
  • When ready to bake, preheat the oven to 350 degrees, using an oven thermometer to make sure of the temperature.
  • Using a scale, scoop out cookies that are 2 ounces in size. Place them on parchment paper on the baking sheets, leaving a two inch space between each.
  • Bake 1 tray at a time. Bake until cookies are golden brown and still puffy, and the centers are still soft, about 10 to 15 minutes, rotating the baking sheet halfway through baking.
  • Allow the cookies to cool for 5 minutes and then transfer them to a wire rack. If possible, allow them to cool before serving.

Nutrition

Calories: 237kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 208mg | Potassium: 92mg | Fiber: 1g | Sugar: 17g | Vitamin A: 255IU | Calcium: 14mg | Iron: 1mg

WHY THIS RECIPE IS SUSTAINABLE:

Check out the chart below to see how food choices affect climate change.

By Hannah Ritchie - https://ourworldindata.org/food-choice-vs-eating-local, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=114706754

By Hannah Ritchie – https://ourworldindata.org/food-choice-vs-eating-local, CC BY-SA 4.0

https://tonyfitzgeraldphotography.com/2022/08/11/best-chocolate-chip-cookie-recipe-ever/
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Nutrition Facts
BEST CHOCOLATE CHIP COOKIES EVER
Amount per Serving
Calories
237
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
34
mg
11
%
Sodium
 
208
mg
9
%
Potassium
 
92
mg
3
%
Carbohydrates
 
28
g
9
%
Fiber
 
1
g
4
%
Sugar
 
17
g
19
%
Protein
 
3
g
6
%
Vitamin A
 
255
IU
5
%
Calcium
 
14
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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