December 13, 2004

Best Ever Chocolate Chip Cookies


Ingredients:
1 cup plus 6 tablespoons flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup unsalted butter at room temperature
1/2 cup dark brown sugar
1/2 cup sugar
1 egg at room temperature
1 teaspoon vanilla
8 oz semisweet chips (I used Hershey's Special Dark chips)

Directions:
Preheat the oven to 350. Lightly spray one cookie sheet with spray oil. In a medium sized bowl combine flour, salt, and baking soda. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter. Once combined, add chips and distribute evenly using the mixer on the lowest setting. Form cookies by dropping 1 teaspoon of dough on the sheet two inches apart. Smoosh them down a little then bake until light brown, about 12 minutes. Let cool if possible then serve with plenty of cold milk.

Yields: aprox. 2 dozen cookies, depending on size


Too many cookies? Try this cookie dough tip.

My thoughts:
These are seriously the best chocolate chip cookies I have ever had. Chocolate-y, chewy, crisp. Cookie heaven.

10 comments:

  1. they were so good!!!! thanks so much for posting the recipe, it's amazing!

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  2. These truly were the best cookies I have ever had. I veganized the recipe, and they still were awesome!

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  3. Just made them today with my wee boy and they were fantastic. I recently made another "best ever" chocolate chip cookie recipe and while those were good, these were better. Perfectly crisp and chewy with just enough chocolate. Thanks for sharing!

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  4. these cookies are no joke. i just made them for the second time (in less than one week). i love the way the kosher salt gives an ever-so-slight salty taste to balance the chocolate.

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  5. Interestingly, this recipe is almost identical to my favorite chocolate chip cookie recipe, which was given to me by my Girl Scout troop leader in 1969. Next time I bake a batch, I will try substituting kosher salt for regular table salt and dark brown sugar for the golden brown sugar I have always used.

    I am enjoying looking through your recipes. Thanks so much for sharing them.

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  6. SO YUMMY!! I should have doubled the batch.. soft and chewy yet crisp so good. I didnt have kosher salt and so i just used table salt and they were still great. Next time i will try kosher to see if there is any difference. Thanks!

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  7. Great recipe! One question, my cookies were flat, did I do something wrong?

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  8. Paula-You must have done something incorrectly but since you didn't give me any information, I have no way of knowing what. I've made them dozens of times and never have them turned out flat.

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  9. I made these and they really are excellent. The batch size is great too, not too huge. I used chopped dark chocolate instead of chips; I think next time I'll use bittersweet chips, because the bigger chunks were a little too gooey-sweet.

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  10. I love these. I come back to them again and again. The salt absolutely makes them sooo good. I love salty/sweet combinations - this one fits the bill!

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