I'm big on chocolate chip cookies. Huge, soft, over-chipped, warm, and salty. That's the cookie for me. After taste-testing a few different recipes and versions with people who were kind enough to eat a bunch of cookies for the sake of science, here's the definitive best chocolate chip cookie ever.
3/4 cup of unsalted butter
1 1/2 cups of all-purpose flour
1/2 cup of whole wheat pastry flour
1/2 tsp of baking soda
1/4 tsp of sea salt
1 cup of light brown sugar, packed
1/2 cup of sugar
1 tsp of vanilla extract
1 egg plus 1 egg yolk
2 cups of milk chocolate chips
large flake salt for finishing, optional
- Preheat the oven to 350 and get your cookie sheets ready. I personally don't line them, but that's more of a me being lazy kind of deal. You do you.
- Brown the butter: put the butter in a saucepan over medium-high heat. Stir frequently, then stop when it begins to rapidly bubble and brown. Remove from heat when it's the color of caramel. Set aside to cool. Wow, what a waste of time, you say. What kind of crazy person would do this? You would. Because it's a part of making the best cookie ever.
- In a medium bowl, combine the flours, baking soda, and sea salt. Mix, then set aside.
- In a mixer with a paddle attachment, combine the cooled butter and sugars. Beat for about three to five minutes, until light and fluffy. Yes, I time it. No, I don't feel weird about this.
- Add the vanilla and the eggs. Beat for another three minutes.
- Slowly add the flour mixture to the mixer while on low speed, then mix in the chocolate chips by hand.
- Scoop the cookies onto your waiting cookie sheets, then top with a few flakes of the finishing salt.
- Bake for between 10-12 minutes, until golden brown.
- Enjoy. Brag. Share if you want to cultivate a faithful following.