Your New Favorite Chocolate Chip Cookie Recipe + Free Printable

The best EVER chocolate chip cookies?  Really, Brooke?  This calls to mind the scene from “Elf” when Buddy runs into the crappy New York diner to congratulate them on their “World’s Best Cup of Coffee.”  But, in fact, there is no better title for this post because, yes, these are absolutely the BEST chocolate chip cookies I have ever tasted.

I wish I could take credit for this mouthwatering recipe, but, unfortunately, it is not mine to claim.  We were introduced to it 8 years ago by our great friend at work who happened across it while reading the New York Times.  Whatever the route, I’m just glad this recipe came into our lives.  I am doubly glad my husband is the resident baker!  (No, seriously….he once asked for a KitchenAid Stand Mixer for his birthday and, upon opening it, began making his own birthday cake!)  These cookies are one of his specialities.  He makes them a couple times of year for special occasions or family gatherings.  A Team Trink Christmas is not complete without leaving a batch of these out for Santa on Christmas Eve.  One taste of these cookies and the Big Guy might not want to finish his rounds, though….they’re that good!  😀

I hope you and your family have a great time making these scrumptious cookies (and an even better time gobbling them up!).  I’ll include a free printable at the end of this post.  The recipe is super simple, you just have to budget enough time for the dough to chill in the fridge for a full 24 hours.  This step is critical and cannot be skipped.  I don’t know why….it’s just part of the magic of these cookies.  We tried cooling them a bit longer this year, and they came out flatter than usual, so I definitely recommend only chilling for 24 hours–no more, no less.  🙂

Everything you need…

         INGREDIENTS

                                  * 1 1/4 tsp Baking Soda

                                  * 1 1/2 tsp Baking Powder

 * 1 1/2 tsp Coarse Salt

* 2 1/2 sticks Unsalted Butter

* 1 1/4 C Light Brown Sugar (10 oz.)

* 1 C + 2 TBSP Granulated Sugar

* 2 C (minus 2 TBSP) Cake Flour

* 1 2/3 C Bread Flour

* 2 Eggs

* 2 tspn Vanilla Extract

* 1 1/4 lb. Bittersweet Chocolate Chunks (at least 60% cacao)

* Sea Salt (optional)

Makes about 25 cookies

What to do with everything…

Step 1: Combine flours, baking soda, baking powder, and coarse salt in a bowl; set aside

Step 2: Use mixer (with PADDLE attachment) to cream butter & sugars

together (about 5 minutes)

Step 3: Add eggs–1 at a time–to butter mixture

Step 4: Add vanilla to butter mixture

Step 5: With LOW mixer speed, add dry ingredients; mix until just combined (about 5-10 seconds)

Step 6: Add chocolate chunks

Step 7: Press plastic wrap onto finished dough.  **Refrigerate for 24 hours**

(24 hours later)

Step 8: Preheat oven to 350° and line baking tray with parchment paper (or nonstick baking mat)

Step 9: Form dough into 2 1/4-2 1/2 ounce balls. Place on baking tray (about 6 cookies per tray)

Step 10: Sprinkle dough balls lightly with sea salt (optional….but super yummy!)

Step 11: Bake about 15 minutes, until edges are golden brown (longer if you prefer a more crunchy cookie experience)

Step 12: Cool cookies on wire rack for at least 10 minutes

Step 13: Repeat steps 1-12 with remaining dough

Step 14: Nom! Nom! Nom!

Best Ever Chocolate Chip Cookie–Printable Recipe