I know: you’re sick and tired of people claiming to have developed the ultimate chocolate chip cookies. Or the best, or the chewiest, or the whatever. I am too. But if you’re like a serious chocolate chip cookies fanatic (that would be me) it’s hard to avoid jumping in to the ring and trying to make the perfect one. And so that is what I have tried to do.
These have all the features that I love in chocolate chip cookies: they are chewy and they are thick (and, yes, if you use a 1/4 cup cookie scoop to scoop your dough, they are large). The edges are crispy and slightly caramelized, and the centers are a bit soft (ooey-gooey when eaten warm (the best, dare I say only, way, FYI)).They have a generous amount of chips scattered throughout, but not so many that you lose out on the buttery/brown sugar-y goodness that is chocolate chip cookie dough. There is a little sprinkle of flaky sea salt on top, to hammer home the sweet and salty thing that we all love so much and I hope you will give them a try. Perhaps there is room in the world for several “perfect” chocolate chip cookies. Honesty, I’m ba(n)king on that. The recipe can be found here, but NB: please bake for 12-14 minutes, as opposed to the 10-12 minutes listed in the recipe.