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The Quest for THE Best Chocolate Chip Cookie Recipe

There is one thing I take very seriously. Cookies. In particular, chocolate chip cookies. It all started with the saucer-sized cookies my dad used to make when I was in preschool. Then on to my cookie-baking kick in high school, mostly consisting of Toll House and whatever recipe was found on the margarine box or bag o’ chips. Since then I’ve tried recipe after recipe, constantly searching, but never quite reaching the goal. The hunt has become more of a quest, really – a quest to make a bakery-grade cookie with a crisp outer crust, a gooey middle, and a rich, buttery flavor. The quest for the perfect cookie.

Well only a few hours ago, I stumbled upon this recipe and needed to bake something for a gathering, so why not? The recipe is a bit fussy, but it turned out to be a small price to pay for perfection. This IS the best homemade cookie I’ve ever found. It is miles above any on-the-box recipe. Besides the melding of textures crisp and gooey, and the rich buttery flavor and hint of saltiness, the high ratio of brown sugar creates pronounced caramel notes and the 2 teaspoons of vanilla peek through the chocolaty goodness. Have I convinced you yet? Bake on. Seriously.

The Best Chocolate Chip Cookie Recipe EVER! by Savory Sweet Life

KrausnicKitchen’s Note: These cookies are delicious, but not the same the day after. They become mostly crispy, and not soft inside. They usually will retain softness by microwaving them for 10 seconds, just enough to melt the chocolate.
Ingredients
  • 1 cup (2 sticks) salted butter, softened
  • 1/2 cup sugar
  • 1 1/2 cup packed brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 3/4 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
  • 3/4 tsp. smallish-medium coarse sea salt
  • 1 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 2 1/4 cups semi-sweet chocolate chips
Instructions
Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick.
Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface.
Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!
Notes:

*please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp.

*When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.

*I realized grocery stores sell bags of chocolate chips in 12 oz bags but this recipe really needs every last chip. Otherwise you’ll get cookies with only a few chips in each one and this recipe requires lots of chocolate to bulk the cookie up. You’ll need about 1 1/2 bags.

*Troubleshooting*

-If you’re cookies are coming out flat and not like the pictures there are probably 3 reasons for this.

#1) Baking powder and Baking soda is old.  If your baking powder and soda is older than 1 year and has not been in a sealed (preferably air tight) container, it has lost some of it rising qualities.

#2)  Creaming.  It is not enough to just cream the butter and sugars until it has come together.  This recipe requires you to beat it with a mixer for 3 minutes until the texture of the butter and sugar turns to light and fluffy-just like the picture.

#3) Flour.**  Flour should be weighed.  This can make or break the recipe because just scooping flour into a measuring cup will never yield ideal or consistent results.

**Note from the KrausnicKitchen: If you don’t have a scale to weigh the flour, then just use a light hand. Make sure that you don’t scoop the flour in the measuring cup, which usually leads to too much flour. Instead spoon flour into the cup and level it.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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Comments
6 Responses to “The Quest for THE Best Chocolate Chip Cookie Recipe”
  1. Kevin says:

    This cookie is amazing!

  2. I loved these cookies the first day, but they did turn completely cripsy the day after baking. They lost the middle softness. BUT there is a way to restore them to their just-baked glory. Microwave for 10 seconds and voila! Crispy outside, soft inside and melted chocolate. Woohoo!

  3. I believe that I will have to try this recipe as I am all about gooey chocolate chip cookies. I’ll let you know how the whole “weighing the flour” thing goes for me!!! Thanks for going on such a quest and sharing your treasure with the rest of us!!!

  4. Let me know how they turn out. If you don’t want to weigh it, just spoon the flour into the cup (instead of scooping) and then level. That should prevent too much flour. 🙂 If you couldn’t tell, they’re best on the day of baking.

  5. virginia johnson says:

    Great recipe! I was tempted to use Splenda but decided not to, since I was making the cookies for
    PEO and did not want to ruin it for the crowd.

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    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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