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 Perfect Chocolate Chip Cookie
- 2 1/4 cup bread flour
- 2 tsp kosher salt
- 1 tsp baking soda
- 3/4 cups semi-sweet chocolate chips
- 2 sticks unsalted butter melted and cooled slightly
- 1 1/4 cups dark brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 egg yolk
- 1 tbsp pure vanilla extract
- flaky sea salt for sprinkling
- In a medium-sized bowl, whisk the flour, salt, and soda together. Add the chips and toss them in the flour mixture to coat. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugars together on medium speed until glossy and thick (about five minutes) scraping down the bowl with a rubber spatula, as needed.
- Add the egg, yolks, and vanilla to the mixing bowl all at once and beat until fully incorporated, scrap- ing down the bowl, as needed. The dough is super wet and needs much less scraping than your average cookie dough.
- With the mixer running on low speed, add the dry ingredients to the mixing bowl, and mix until barely combined. You should still see unincorporated flour in the dough. Remove the bowl from the mixer and finish mixing with a rubber spatula, making sure to scrape up the wetter dough from the bottom of the bowl.
- Using a 1/4 cup ice cream scoop (or 1/4 cup measuring cup) scoop the dough on to a parchment-lined bak- ing sheet, cover with plastic wrap and place the sheet in the refrigerator for 24 to 72 hours.
- When ready to bake off the cookies, preheat the oven to 375 degrees. Remove only as many cookies as you want to eat (you can transfer the rest to a zippered plastic bag and place in the freezer for another day), place them on a different parchment-lined sheet and bake for 12-14 minutes (I’m in favor of slightly under baking cookies). The cookies are ready when they are lightly browned and crackly, but still look a tad undercooked in the middle.
- Once removed from the oven, slightly flatten each cookie with a spatula (I like flat, thick cookies, as opposed to puffy ones). Let cool briefly and enjoy.