For decades, Nestle has ruled the chocolate chip cookie. It’s a reliable cookie, quick to make, and if you follow the recipe on the package, you are guaranteed soft cookies with a simple sweet taste. However, are you really that satisfied? I’ll answer that for you, no. YOU DESERVE BETTER. You need cookies that are perfectly soft on the inside and crunchy on the outside…you weren’t put this Earth for mediocracy.
These amazing cookies were made by combining a couple of my favorite recipes and seeing if I could make the ultimate chocolate chip cookies. It’s important you follow these steps to ensure the perfect cookie!
The Ultimate Chocolate Chip Cookie
- 1 ¾ cup all purpose flour
- ½ tsp baking soda
- 14 tbsp unsalted butter
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp salt
- 1 large egg
- 1 large egg yolk
- 1 ¼ cups semisweet chocolate chips
- Make sure oven rack is positioned in the middle of the oven. Preheat oven to 375°. Line two rimmed baking sheets with parchment paper.
- Whisk baking soda and flour in a medium-sized bowl and set aside.
- Over medium-high heat, melt 10 tablespoons of butter in 10-inch skillet. Swirl butter constantly until it is dark golden brown and has a nutty aroma, 1-3 minutes. Transfer butter to a large heatproof bowl. Add the remaining 4 tablespoons of butter to the bowl and stir until completely melted.
- Add the brown sugar, granulated sugar, salt, and vanilla to the melted butter; whisk until everything is fully incorporated.
- Add in one egg and the yolk of another; whisk until the mixture becomes smooth without any sugar lumps, about 30 seconds.
- IMPORTANT: Let mixture stand for about 3 minutes, then whisk for 30 seconds. Repeat this process of resting and whisking 2 more times until the mixture becomes thick, smooth, and shiny.
- Using a rubber spatula, stir in flour mixture until combined, about 1 minute. Stir in chocolate chips. Give the dough one final stir to make sure everything has been evenly distributed.
- I use an ice cream scooper because it utilizes the most dough in my opinion and the dough can be quite sticky. If you don't have an ice cream scooper, you can use anything to gather 3 tablespoons of dough at a time and roll into balls. Place them 2 inches apart on parchment covered baking sheets. Only bake one sheet at a time.
- Bake until cookies are golden brown, still puffy, and edges have begun to set but centers remain soft, 10-14 minutes. ROTATE the sheet halfway through baking (ex: if baking for 12 minutes, rotate at 6 minutes). This is to ensure cookies are cooked evenly.
- Let cookies cool on the baking sheet for 5 minutes, the transfer to a wire rack. Let the cookies cool completely before serving to ensure PERFECT cookies! (these cookies can be stored in an air tight container or ziplock bag for up to 3 days)