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:

  • 1/2C plus 2 Tbsp brown sugar
  • 1/2C plus 1 Tbsp granulated sugar
  • 1C minus 1 Tbsp cake flour
  • 3/4C 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 3/4C 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

Go ahead and measure your sugars in one large bowl. Measure the rest of your dry ingredients in another bowl, combine, and set aside. Start by creaming your butter and sugars. Add in your egg and vanilla extract. Then mix in the rest of your dry ingredients a little at a time. Lastly, add in your chocolate chips and mix until just combined. Be sure not to over mix. Cover your mixture with saran wrap, place in the fridge, and let the magic begin! Let them chill for 24 hours – because that is what happens…magic.

If you don’t believe me, 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.

Take your dough out to warm up for 10-20 minutes. Preheat your oven to 350 degrees. Top your cookie sheet with parchment paper (my favorite is Reynolds Cookie Baking Sheets – they are pre-cut and saves me time) or a silicon baking mat. Scoop your dough into tbsp. or larger size balls and place them a couple inches from each other. 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. Slide the parchment paper with the cookies off of your cookie sheet and let them sit on the parchment paper and cool for 10-20 minutes.

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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.

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The Best Damn Chocolate Chip Cookie

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

Ingredients

  • 1/2C plus 2 Tbsp brown sugar
  • 1/2C plus 1 Tbsp granulated sugar
  • 1C minus 1 Tbsp cake flour
  • 3/4C 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 3/4C semi-sweet, milk, or dark chocolate chips
  • 10 Tbsp unsalted butter, softened/room temperature
  • 1 egg
  • 1 tsp vanilla extract

Instructions

1

Go ahead and measure your sugars in one large bowl.

2

Measure the rest of your dry ingredients in another bowl, combine, and set aside.

3

Start by creaming your butter and sugars. Add in your egg and vanilla extract.

4

Then mix in the rest of your dry ingredients a little at a time.

5

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

6

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

7

Take your dough out to warm up 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 size 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.

11

Take cookies off of cookie sheet 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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