The Greatest Chocolate Chip Cookies In The World

Instructions

The Cookie Dough:

1. Add the softened butter to a stand mixer with the paddle attached (or a large bowl if using a good hand mixer), lower the paddle into the bowl, lock it and place on the lowest speed setting (stir setting) for about 5 seconds and then work your way to speeds 2 and then 4 until the butter is totally creamed. This whole mixing process should take between 10-15 seconds. Unlock the stand mixer, lift the head and use a rubber spatula to push any of the butter from the paddle to the bowl.
2. Next, add both sugars, salt, vanilla extract and maple syrup to the bowl. Lower the paddle back into the bowl, lock it and go to a 2 speed and mix everything for another 20 seconds. As it’s mixing, crack each egg in at a time (careful to not get any shell in the batter!) and mix together for another 20 seconds. Unlock the stand mixer, lift the head and use a rubber spatula to push any of the batter from the paddle to the bowl.
3. Lower the paddle back into the bowl, lock it, go to the lowest speed and add in half the flour (NOTE: You must keep it on the lowest speed when adding flour or it will go all over the place). Once the flour is fully incorporated, up the speed to 2 add the baking soda slurry. Then, lower the speed back to the lowest setting, add in the rest of the flour and wait until fully combined. Once it is, up to speed to a 2 for another 10 seconds. Unlock the stand mixer, lift the head, remove the paddle and use a rubber spatula to push any of the dough from the paddle to the bowl.
4. Then, add in the the chocolate chips (and walnuts if using) and by hand using a spatula, mix it into the thick cookie dough until fully combined and evenly dispersed. 
5. Place the mixing bowl in the fridge for 1-2 hours to chill (NOTE: Don’t skip this step. It’s necessary to chill your dough before baking for even and perfect cookies).

The Baking:

1. When ready to bake, move the oven rack to be in between the middle and top brackets (so it’s about 3/4 high in the oven) and preheat to 375°.
2. Take the chilled cookie dough and scoop out a tablespoon-sized amount of dough. Using cold water on your hands (and not drying them as this will ensure the dough won’t stick to your hands), flatten the dough in the palms of your hands to no more than 1/2-inch thick. We want the dough for each cookie to be lightly smashed thin. Line one large baking sheet (I used a 21″ x 15″) or two regular-sized baking sheets with parchment paper and place the formed cookie dough pieces on it and leave bout 2-inches of space apart from each piece. (NOTE: Using the large sheet, I was able to get 30 cookies on it at once as shown in the visuals above). Place the remaining cookie dough back in the fridge and bake in the next batch (when all’s said and done, you’re going to get between 40-50 cookies!)
3. Bake the cookies for 12-14 minutes, rotating the pan half-way through and perhaps even a third time during the final few minutes. Since all ovens vary, it is very important to keep an eye on the cookies as we don’t want them burning! When the tops of the cookies have reached a deep, golden brown and are mostly firm to the touch with a solid brown bottom, they’re done. (NOTE: As a frame of reference, the edges of the cookies should like they are on the brink of getting very dark – almost on the brink of burning.)
4. Remove the cookies from the sheet with a spatula (they’ll slide right off thanks to the parchment paper) and place on a wire rack to cool for 30 minutes (you can bake the remaining cookie dough now).
5. Once the cookies have cooled, they will becoming crispy on the outside and a slightly soft in the center. Enjoy as they are (or as a chipwich, mmm) and place any you don’t finish in an air-tight container as they’ll be good for up to a week!