Baking

WORLD’S Best Chocolate Chip Cookies

Made by Anne & Eaten by Anne

Yep, you read that right – below is the recipe to the WORLD’s best chocolate chip cookies. You’re welcome. 


Now, I didn’t make this recipe – and neither did my lovely friend Hannah who shared it with me – but I did take charge and beg her to give it with me after eating one of the cookies she made. The recipe is from Kate Miss, blogger of For Me, For You. And these cookies are everything a chocolate chip cookie should be: chocolately, soft, chewy and just delicious!


There are a few secrets in this recipe that make the cookies so fabulous. And, for all the years that I’ve been baking (since I was a toddler with my mom) I never knew these things. (And, by the way, why didn’t someone share them with me earlier!?)
1. Refrigerate the cookie dough for at least 24 hours – up to 36 hours is ideal.
2. Make sure ingredients (including the eggs and butter) are at room temperature. 
3. Use really good chocolate. Toll House is okay, but the better the chocolate the better the cookie. 
4. Roll the cookies into a 2-inch ball. Big is better in this case. 

Stick to these secrets, and you will ace chocolate chip cookies forever.

2 cups minus 2 Tbsp. (8 ½ oz.) cake flour
1 2/3 cups (8 ½ oz.) bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt or kosher salt for garnishing

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere. I found that carefully holding a dish towel around the top of the bowl helped a lot.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.

When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.

Using a standard-size ice cream scoop – mine holds about 3 fluid ounces, or about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. 

Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.


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3 thoughts on “WORLD’S Best Chocolate Chip Cookies

  1. Pingback: A Super Superbowl Menu | Diary of an Amateur Crafter

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