I know what you’re thinking–that title is a bit extreme. You probably read that and said “Psh, yeah right!” then flipped through the hundred other “Best” chocolate chip cookie recipes you have on file while your mouth was wishing there was a cookie in it. You have to know that I am dead serious about this cookie. I am a bit of a cookie-obsessed gal. I’ve pinned dozens of chocolate chip cookie recipes and baked hundreds of versions of this cookie in my life and I can firmly say that these blow all the other cookies out of the water. Actually, if you make these cookies you’ll forever wish you had them instead of whatever sad cookie you happen to be eating. So maybe do yourself a favor and don’t make them. I don’t want to ruin it for the other recipes….
Just kidding I totally do. You deserve to have these in your life. I actually stumbled across this recipe on Pinterest a while back and was intimidated that it required the dough to sit overnight before baking. I mean really, who can resist the temptation of cookie dough in their refrigerator for 24 hours without eating it all raw? Apparently I can and I’m so glad I did because these are even more incredible once they are cooked.
My advice is simple. Do not alter anything in this recipe. Never heard of cake flour? Do your research on where it’s sold and get the right thing. Want to substitute regular flour for bread flour? Don’t you dare. I suppose if you want to add extra chocolate chips that I’ll let that ride…. But only because I love you all so much. I know I sound pretty bossy right now but I’m going to add one more thing to my advice list. Get yourself a super cute plate to eat your cookies on and a fancy pants glass of milk. You’re a grown-up dammit, have classy milk and cookies!
The Best Chocolate Chip Cookies in the Whole World
big thank you to For Me, For You for the recipe
What you’ll need:
- 2 cups minus 2 Tbsp. cake flour (8 1/2 oz)
- 1 2/3 cups bread flour (8 1/2 oz)
- 1 ¼ tsp. baking soda
- 1 ½ tsp. baking powder
- 1 ½ tsp. coarse salt, such as kosher
- 2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
- 1 ¼ cups (10 oz.) light brown sugar
- 1 cup plus 2 Tbsp. (8 oz.) granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
- Sea salt or kosher salt for garnishing
Make the magic happen:
- Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
- When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.
- Using a standard-size ice cream scoop – about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.