I think I’m not wrong to say they are the favorites of all time. If you are like me, who like to bake and homemade things, surely it has happened to them that they try some dessert that they like so much and the first thing they think is to recreate it yourselves. Well, it has happened to me more than once, but I’m not going to lie to you, recreating the best chocolate chip cookie has taken me much longer than I’d like.
Recipe after recipe, and the truth nothing convinced me. With all the recipes available in the vast internet world (also known as Pinterest ), it was very difficult to decide which recipe to try, since I was looking for specific characteristics for what I consider the perfect chocolate chip cookie: spongy (but not like cake), golden on the outside but soft on the inside, and with the perfect balance of sugar and salt.
Top 7 Chocolate Chip Cookie Recipe
- Gwen W. Steege, Gwen Steege
- Storey Publishing, LLC
- Joanne Fluke
- Carmen Bredeson
- Enslow Elementary
- Carey Jones, Robyn Lenzi
- Chronicle Books LLC
- ISBN: 9780062820150
- Publisher: William Morrow Cookbooks
- Used Book in Good Condition
- Carolyn Wyman
The Best Chocolate Chip Cookie
(yields for 25-30 cookies)
- 2 cups less 2 tablespoons of baking flour (240 gr)
- 1 2/3 cups of bread flour (240 gr)
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse sea salt
- 2 1/2 sticks of butter (283 gr or 1 1/4 cup)
- 1 1/4 cups of brown sugar (283 gr)
- 1 cup plus 2 tablespoons of granulated sugar (227 gr)
- 2 eggs
- 2 teaspoons vanilla
- 500 gr of dark chocolate sparks (see notes below)
- Sea salt to sprinkle (optional but I recommend it)
- In a medium bowl, brown the flour, baking soda, baking powder, and salt. Reservation.
- In the bowl of your blender, with the flat attachment, add the butter with the sugars until it is spongy and of a very light color. Approximately 5 minutes.
- Add the eggs one by one, until they are well incorporated.
- Add the vanilla, and mix well.
- Slow down and add the dry ingredients, mix only until they are incorporated.
- Add the chocolate chips and incorporate them gently so as not to break them. You can use a spatula or the same mixer at the lowest speed for only 5-10 seconds.
- Refrigerate the dough in a plastic bag with a 24-48 hour closure. Do not refrigerate for more than 3 days.
- When you’re ready to bake the cookies, preheat the oven to 180 ° C (350 ° F) and grease two trays or cover them with baking paper or silicone baking mats.
- Form cookies using a special spoon or cookie spoon. The balls should be about the size of a ping pong ball (two tablespoons per cookie), completely round and you should leave at least 3 inches between them to avoid sticking.
- If desired, sprinkle with a little sea salt before putting them in the oven.
- Bake the cookies for 10-11 minutes until they begin to catch a golden color on the surface but still look smooth. Be careful, if they leave them for longer they will be too crispy and brown.
- Let the cookies cool for about 15 minutes before enjoying them
NOTES: The original recipe calls for semi-bitter chocolate discs or fèves containing at least 60% cocoa. I did not have and I did not find when I went to the store, so I used these dark chocolate sparks from Nestlé and they were delicious. If you want to buy chocolate discs, you can find them here. Or if you want to make them even more “luxurious”, you can buy the chocolate fèves here.