As this is most definitely not a food blog, I will not bore you with a lengthy diatribe about where this recipe came from or the deep spiritual awakening I feel when I take a bite of these soft and rich chocolate chip cookies.
I’m a shopkeeper, not a food writer, so I will stick to the basics for The World’s Most Amazingly Delicious Chocolate Chip Cookies.
Without further ado…
The World’s Most Amazingly Delicious Chocolate Chip Cookies
Preheat oven to 325° F
Using a stand mixer with the paddle attachment, cream together the following ingredients, mixing well before adding the next ingredient:
- 2 sticks butter, softened with time or 30 seconds in a bowl in the microwave
- 1 cup brown sugar (213g)
- 3/4 cup sugar (164g)
- 1.5 eggs beaten together (yes, 1 whole egg, plus half of another yolk, and half of another egg white)
- 1 tsp. vanilla
In a separate bowl, gently mix together:
- 3 cups of flour (360g)
- 3/4 tsp. kosher salt (6g)
- 3/4 tsp. baking soda (5g)
Slowly add the the flour mixture to the butter/sugar/egg mixture in the bowl of the stand mixer, mixing before adding more flour.
This cookie dough should be really dry and not at all sticky, though it should still be able to stick together. When you pinch the dough, it should not stick to your fingers at all. If it does, add a little bit more flour until it’s no longer sticky.
Mix in 3/4 of bag semi-sweet chocolate chips; I just eye ball this. Something I never thought I would write: adding a whole bag of chocolate chips is almost too much chocolate, but if you’re feeling wild, feel free to dump that whole bag in, friend.
Chill the dough, or don’t. I never do, but it doesn’t hurt.
To bake the cookies, I use a Silpat mat or parchment paper on my cookie sheet. To form the cookies, I use about 1/4 of a cup or so of dough; again, I eye ball this. Form the dough into a tall pyramid and most importantly: DO NOT PRESS THE DOUGH DOWN BEFORE BAKING.
Bake cookies at 325° for 11-13 minutes. Be careful not to overcook them. The cookies should come out looking on the undercooked side, but ever so slightly brown on the edges.
These are usually even better the next day… if they last that long!
While you’re here, feel free to browse Bonboni Mercantile’s new online shop. 🙂