The Best Damn Chocolate Chip Cookie

God Bless the Chocolate Chip Cookie! It is something every baker tries to master and find their best recipe for. Well, search no further. Close all your other browser windows, and get ready to pin this page. This is the only recipe you need if you want to easily serve the best chocolate chip cookies your family and friends will remember you for. They are soft, chewy, overflowing with chocolate chips and feature a hint of coarse sea salt that gives you the perfect salty and sweet combination. I have made these for friends, family, co-workers, neighbors (the list goes on), and I am constantly asked to bake more. I laugh every time I bring them to the office because there is never any left by the end of the day. Never. That is high praise for a cookie recipe!

Things to Know Upfront/Quick Tips

  • The dough will need to chill for 24 hours before baking, so plan accordingly. I know the wait seems long, but these are definitely worth the wait!
  • You will need Bread Flour & Cake Flour in replacement of All Purpose Flour.
  • Use fine or medium coarse sea salt to give these cookies a special and unique hint of salty flavor.

What You Need

Dry Ingredients:

  • 1/2 cup plus 2 Tbsp brown sugar
  • 1/2 cup plus 1 Tbsp granulated sugar
  • 1 cup minus 1 Tbsp cake flour
  • 3/4 cup plus 1 tsp bread flour
  • 1/2 tsp plus 1/8 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp coarse sea salt
  • 1 3/4 cup semi-sweet, milk, or dark chocolate chips (I add 2 cups because my brother-in-law insists they be super chocolaty)

Liquid/Other Ingredients:

  • 10 Tbsp unsalted butter, softened/room temperature
  • 1 egg
  • 1 tsp vanilla extract

Step By Step

1. First, measure out and combine your sugars in a large mixing bowl.

2. Next, measure the rest of your dry ingredients in another medium sized mixing bowl and combine. Then, set aside.

3. Cream your butter and sugars together. Add in your egg and vanilla extract.

4. Add in your dry ingredients a little at a time.

5. Lastly, add your chocolate chips and mix until just combined. Be sure to not over mix.

6. Cover your mixture with saran wrap, place in the fridge, and let the magic begin! Let the dough chill for at least 24 hours – because that is what happens…magic.

If you don’t believe us, try baking a few cookies the same night you make the dough (they will still be delicious). Then, after 24 hours bake the rest and you will see what I mean. After the mixture is able to sit and combine, the cookies come out soft and absolutely delicious.

7. Remove your dough from the refrigerator to thaw for 10-20 minutes. Preheat your oven to 350 degrees.

8. Top your cookie sheet with parchment paper or a silicon baking mat (our favorite is Reynolds Cookie Baking Sheets – they are pre-cut and saves me time).

9. Scoop your dough into Tbsp or larger sized balls and place them a couple inches from each other.

10. Bake for 10-15 minutes depending on your oven. You want to slightly under bake them. Right when the edges are brown take them out. They may look pale and under-cooked but that is how you want them.

11. Remove your cookies from the cookie sheet by sliding your mat or parchment paper off of the pan, and let them sit on the parchment paper and cool for 10-20 minutes and enjoy!


Update 9/1/2017: You can also go ahead and scoop your dough before chilling for easier baking once it has had time to do its magic overnight. After 24 hours of chilling, simply remove your balls from the refrigerator, let sit for 10-20 minutes to thaw out a bit, and then bake as directed. 🙂


Enjoy the deliciousness! These sweet and salty creations are to die for! The hint of sea salt is also what makes these special. They will store perfectly and stay soft for days in an airtight container. Add a piece of bread to also help keep them soft and fresh.

 

The Best Damn Chocolate Chip Cookie

Print Recipe
Serves: 2 dozen Cooking Time: 10-15 minutes

Ingredients

  • 1/2 cup plus 2 Tbsp brown sugar
  • 1/2 cup plus 1 Tbsp granulated sugar
  • 1 cup minus 1 Tbsp cake flour
  • 3/4 cup plus 1 tsp bread flour
  • 1/2 tsp plus 1/8 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp coarse sea salt
  • 1 3/4 cup semi-sweet, milk, or dark chocolate chips
  • 10 Tbsp unsalted butter, softened/room temperature
  • 1 egg
  • 1 tsp vanilla extract

Instructions

1

First, measure out and combine your sugars in a large mixing bowl.

2

Next, measure the rest of your dry ingredients in another medium sized mixing bowl and combine. Then, set aside.

3

Cream your butter and sugars together. Add in your egg and vanilla extract.

4

Add in your dry ingredients a little at a time.

5

Lastly, add your chocolate chips and mix until just combined. Be sure to not over mix.

6

Cover your mixture with saran wrap, place in the fridge, and let the magic begin! Let the dough chill for at least 24 hours.

7

Remove your dough from the refrigerator to thaw for 10-20 minutes. Preheat your oven to 350 degrees.

8

Top your cookie sheet with parchment paper or a silicon baking mat.

9

Scoop your dough into Tbsp or larger sized balls and place them a couple inches from each other.

10

Bake for 10-15 minutes depending on your oven. You want to slightly under bake them. Right when the edges are brown take them out. They may look pale and under-cooked but that is how you want them.

11

Remove your cookies from the cookie sheet by sliding your mat or parchment paper off of the pan, and let them sit on the parchment paper and cool for 10-20 minutes and enjoy!

Notes

They will store perfectly and stay soft for days-week after in an airtight container. Add a piece of bread to also help keep them soft and fresh.

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