For as long as chocolate chip cookies have been in existence, a debate has raged regarding what makes for a perfect batch. But I’m about to put an end to all discussions, because once you try my recipe, you’ll agree that these right here are the only chocolate chip cookies worth eating. Moreover, I promise this isn’t hubris talking. I’ve had it from several independent sources that my cookies truly are the best in the world. Heck, during my agency days in NYC I baked these for an internationally renowned (and notoriously fickle) fashion designer and even he paused to appreciate them.
This recipe results from an exhaustive R&D project I undertook in high school. While some of my peers were busy padding their college applications with student council appointments, and still others were meeting for smoke breaks behind the football field, I made it my mission to bake the best chocolate chippers known to humankind. I tested every recipe in a book called The Seach for the Perfect Chocolate Chip Cookie; and though many were darn tasty, none met my exacting speficifations.
After much trial and error I cobbled together several close-but-no-cigar cookies and arrived at this simple, foolproof recipe. There are no wonky ingredients or instructions, though you will notice that the vanilla and salt have been bumped up for depth of flavor. If you manage to bake some instead of eating all the dough, you’ll be rewarded with cookies that are melty and chewy on the inside, ever-so-slightly crisp on the outside, and guaranteed to win you some lifelong friends.
The Best Chewy Chocolate Chip Cookies
2 cups all-purpose flour
1 1/2 teaspoons sea salt
1/2 teaspoon baking soda
3/4 cup butter, room temperature
1 cup brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla extract
1 cup chocolate chips
1/2 cup chopped nuts (optional)
1/2 cup shredded unsweetened coconut (optional)
Preheat the oven to 350 degrees. In a small bowl mix flour, salt, and baking soda. In a larger bowl cream butter and sugars with a wooden spoon. Beat in eggs and vanilla, then combine wet and dry ingredients. Add chocolate chips and any other desired mix-ins. Form into balls roughly the size of walnuts, then bake on a baking sheet lined with parchment paper for 10-12 minutes.
P.S. On the healthier end of the spectrum, be sure to try my Paleo Spaghetti Squash Pizza Bake! Because the only thing better than cookies is cookies and pizza…
Thank you. Do you use unsalted butter?
They look delicious!!!! I should try them soon.
http://www.happyarli.com
Ok, I’ve made a lot of chocolate cookie recipes, but I might be willing to admit that these really are the best chocolate cookies ever. May be my new default recipe.
In the world? Big claim! Bookmarked for testing 😉
Ok. I’ll give it a go but I prefer Hummingbird’s version with no white sugar.
This recipe looks really promising! I’d have to make alterations for gluten-free (I have celiac) and perhaps a different sweetener, as I don’t use much refined sugar, but I really like the way this sounds. I look forward to experimenting… Thanks for sharing your hard-earned cookie wisdom!