Were these chocolate chip cookies the best ever? I have to say they are pretty good and even though I love my wife’s chocolate chip cookies, this is probably the best chocolate chip cookie I’ve ever had. This is my spin on a cookie recipe I found online. I don’t know if it’s the texture or flavor or a little of both, but they really are that good. They’re chewy, full of chocolate, and absolutely delicious.
- 6 cups all-purpose flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 pound unsalted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 2 pounds fine dark chocolate at least 72% cocoa. (I used 72% and 85%)
- Preheat oven to 350° F. Line the baking sheets with parchment paper or non-stick baking mats; set aside.
- Combine flour, salt, baking powder, and baking soda into a large bowl. Using a large whisk, whisk to combine; set aside.
- Using a stand mixer fitted with the paddle attachment, cream butter and both sugars together on medium-high speed until very light, about 5 to 7 minutes.
- Reduce speed to medium, add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla.
- Reduce speed to low, gradually add the flour mixture until just combined.
- Add the chocolate; mix until well combined.
- Bake for 18-20 minutes for larger cookies and about 15 minutes for smaller cookies or until lightly browned, but still soft. Do not over-bake. Cool slightly on baking sheet before transferring to a wire rack to cool completely.
I made them nice and big (actually, maybe too big) and you should really do the same. It just wouldn’t be the same cookie if you made them smaller. I used a half cup measuring cup to scoop the dough. Yes, that’s almost a half-pound of cookie so you might want to share one with a friend. Oh and if you like milk with your cookies, like I do, make sure you pour yourself a big tall glass. You’ll need it.