The Absolute Best Ever Chocolate Chip Cookies


Almost everybody has their favourite chocolate chip cookie recipe. Some people swear by it, that there simply is no better possible chocolate chip cookie. It is the holy grail of chocolate chip cookies. I'm one of those people.


Crisp on the outside, soft and chewy on the inside. That's my kind of cookie. Don't get me wrong, I love my fancy ass desserts, I really do. But, deep down inside, I will always want a good chocolate chip cookie. It might just be my favourite thing to eat in the whole world.


I have tried my hand at quite a few different recipes, hoping for the perfect combo of crisp/chewy and all around tastiness. Many failed. Many just didn't quite cut it. This one out-shined all of them by a mile.

It was love at first bite with these beauties. The first time I made this cookie recipe was about 3 or 4 years ago and I have not baked another chocolate chip cookie recipe since then. Not once. I don't need no other chocolate chip cookies, I got my forever cookie right here. 

I think... guys, I think these are.... the One(s)...


Chocolate Chip Cookies

220 g all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
125 g unsalted butter, at room temperature
125 g granulated sugar
105 g firmly packed light brown sugar
1 egg
1 teaspoon pure vanilla extract
185 g chopped dark chocolate


Preheat the oven to 350 F. Have ready 2 ungreased baking sheet. Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper, set aside.

Using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the granulated and light brown sugars and continue beating. Add the egg and the vanilla and mix on low speed until incorporated. Scrape down the bowl and mix for another few seconds.

Add the dry ingredients to the butter mixture and mix on low speed until just blended. Add the chopped chocolate and stir in.

Using damp hands, shape the dough into 35 g balls (this is the ideal weight, I find. Make them bigger or smaller if you want, though). Do not flatten the balls. Place them about 2 inches apart on your ungreased baking sheets and bake for 12 minutes, until the edges are slightly golden brown. Let the cookies cool on the sheet briefly and then transfer to a wire rack.

Enjoy with a nice glass of cold milk.


14 comments:

  1. Oh. My. Word.
    I think you've done it. You've truly found the one.
    I, like you, have been searching for that perfect chocolate chip recipe for years. Testing cookie after cookie and never being completely satisfied... until now.
    Perfectly crisp on the outside, with a delightfully chewy center. I have never been so happy about a cookie before. This one is going straight into the recipe box.
    Thank you. Thank you.
    This post has made my entire day.

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    1. I think this just made MY day!! I'm so happy for you!! It's like finally finding the right guy - except it's a cookie and cookies will never leave you. Seriously, I'm so stoked that you love this recipe as much as I love it.

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    2. Who needs men when you have cookies?!
      I tagged you in my post of the cookies on instagram. (: just fyi!
      Looking to start my own food-blog someday in the future, just hoping it will be as incredible as yours!!

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    3. Good luck to you! You never know where your food blog will take you! Mine just passed the two year mark and I can't believe that it is what it is. I mean, I'm still flabbergasted that people comment on my posts. Mindblowing.

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  2. Hi, Megan, I have the same recipe loke you and every time I prepare these cookies they disappear fast ;) Your pictures are amazing!

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    Replies
    1. It's great to have an awesome go-to recipe! Thanks!

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  3. Looks lovely! However, it would be great if converted for American bakers. My measuring cooks don't show grams. Thanks!

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    Replies
    1. Here is a great website for converting weight measurements to volume measurements (or vise versa) for many baking ingredients!

      I work in a professional pastry kitchen and every single recipe is in grams. I've been baking with grams for over a year now and it's just the better way to bake! More precise, more consistent, and easier to scale a recipe up or down. Not that I'm trying to convince you to buy a scale or anything...

      If you do want to purchase one, however, this one (http://www.amazon.com/Escali-157RR-Glass-Digital-Kitchen/dp/B0051ZOJFQ/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1418447092&sr=1-2&keywords=escali+digital+scale&pebp=1418447094701) is only $34 and it's the one that I use!

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  4. Do you have the link to the conversion website?
    Thamks!

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    1. Wow, I am not with it! I said "here is a great website, blah blah blah" and yet I forget to put the actually link to the website. So so sorry about that to everyone!

      http://www.onlineconversion.com/weight_volume_cooking.htm

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  5. Megan, I just found your website and today I will be making this CC Cookie recipe 6 batches, most for gifts and a batch for my house. I am also going to make your "pecan, chocolate banana bread". It sounds perfect. I'm loving everything iv read so far. Quick question though, how pertinent is it that I use light brown sugar in this cookie? Can I use dark brown sugar? Thank you for all of the inspiration I will be working.my way through your blog for months now....LOVE IT!!!!

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    1. Wow, you picked some good recipes to make! I'm definitely jealous of whoever is getting these! You can definitely use brown sugar instead of light brown, it won't make much of a difference in the overall taste or texture.

      Thanks so much for your kind words about my blog, it means so much to me!

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  6. This recipe sounds great and I'm going to give it a try. Do I need to line the baking sheet with parchment paper? Thanks!

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    1. Awesome! And no, no parchment paper! I know it sounds weird but they come off easily and have a nice crispy bottom to them!

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