The Greatest Chocolate Chip Cookies In The World
The Greatest Chocolate Chip Cookies In The World
- 2 sticks (1/2 pound) salted butter, softened (I prefer salted butter over unsalted for these cookies for even better flavor. And the butter MUST be softened which you can achieve by sitting out at room temperature for a few hours or by placing cold, firm butter in the microwave for 10-15 seconds tops)
- 3/4 cup white sugar
- 3/4 cup light brown sugar (tightly packed and use light brown sugar instead of dark brown for the proper color)
- 1 teaspoon salt (regular iodized salt is fine)
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup (the good stuff)
- 2 large eggs
- 2 1/4 cups all-purpose flour (no need to sift)
- 1 teaspoon baking soda + 1 teaspoon hot water mixed to form a slurry
- 12 – 16 ounces of chocolate chips of your choice (the more you add, the more full of chocolate they’ll be! I used semi-sweet morsels but you can use milk chocolate chips, white chocolate chips, toffee chips, peanut butter chips, M&Ms, etc).
- 1/2 – 1 cup chopped walnuts (I personally hate walnuts in my cookies, but if it’s your thing and you wish to add them, by all means, feel free to do so! You can use chopped Macadamia nuts as well.)
A reminder that all ovens vary. So as they’re baking, always check on your cookies to make sure they aren’t overcooking. Remember, you want your cooked to be a nice, deep, golden brown color.
Parchment paper is your best friend when baking cookies, eliminates any need for greasing/worries about sticking and ensures an evenly cooked bottom.
For best results when mixing a cookie dough batter, a stand mixer will play a key role.
For best cooling results, I can’t suggest a wire rack enough. The raised, open design ensures the cookies will evenly settle once out of the oven.
Once cooled, these cookies will be mostly crispy (just how I like them), but you can place them in the microwave for 10-15 seconds if you want them warmed and softened.
Want to make a chipwich? Awesome! Scoop some firm ice cream of your choice onto the bottom of one cookie, sandwich with the bottom of a second cookie and presto! A chipwich! Roll the edges of the chipwich in sprinkles/jimmies if you have those on hand too!
The Cookie Dough:
- 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.
- Next, dd 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.
- 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 powder 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.
- 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.
- 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).
- 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°.
- 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!)
- 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.)
- 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).
- 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!