Ultimate Chocolate Chip Cookie Recipe
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One of my favorite sweet treats is a classic chocolate chip cookie. I will never turn down any chocolate chip cookie, but I do have some qualities that make me prefer one recipe over another. To come up with the ultimate chocolate chip cookie, I did the hard work of trying many, many different recipes before I settled on this one. It's my favorite chocolate chip cookie recipe and my family agrees.
Quality ingredients make for a quality cookie, so my recipe calls for some very specific items. It might seem overly specific, but I feel that my testing has shown that these particular ingredients are what takes these cookies from "pretty good" to over-the-top, not-a-crumb-left deliciousness.
Mix the flour, baking soda, and salt in a bowl and set aside. Put your butter (I always use Kerrygold Irish butter) and both sugars in a stand mixer and beat together until they are super creamy. Then add your vanilla and mix until combined. I always use Nielsen-Massey vanilla for the best flavor.
Turn the mixer down to low speed and then add in the eggs and mix until they are just combined.
Still on low, slowly add in your flour mixture.
Finally, add that whole bag of 60% Cacao Ghirardelli chocolate chips. Mix slowly until they are just combined.
Let the dough chill in the fridge for about an hour, then use a large cookie scoop to scoop out large portions (approximately 3 tablespoons per cookie) of dough. Place on parchment-lined baking sheets and bake at 350 degrees F for about 11 minutes.
Allow the cookies to cool for about 5 minutes on the baking sheets and then transfer them to wire racks to finish cooling. Then hurry and eat them because they'll go fast — a batch never makes it longer than 24 hours in my house!
This recipe makes approximately 2 dozen large cookies.
Jo's Ultimate Chocolate Chip Cookies
These rich and decadent cookies, with top-notch ingredients, are Jo's ultimate chocolate chip cookies, and her family's favorite treat.
Ingredients
- 14 oz all-purpose flour (a little less than 3 cups)
- 1 oz cornstarch
- 2 tsp baking soda
- 1 tsp kosher salt, plus additional for sprinkling
- 1 cup Kerrygold salted butter, at room temperature
- 1 cup packed brown sugar
- 3/4 cups sugar
- 2 large eggs
- 2 tsp Nielsen-Massey vanilla extract
- 16 oz Ghirardelli 60% dark chocolate chips
Instructions
- Mix together flour, baking soda, and salt in a bowl, and set aside.
- Beat together the butter, sugar, and brown sugar with an electric or stand mixer until smooth and light in color. Add the eggs and vanilla and mix in. Add the flour mixture slowly, mixing until just combined. Stir in the chocolate chips. Allow the dough to chill for about an hour.
- Heat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- Use a large cookie scoop to portion out cookie dough onto the parchment paper. Sprinkle a small amount of Kosher salt on top of each dough ball.
- Bake until lightly golden brown, approximately 10 minutes. Allow the cookies to cool for about 5 minutes on the baking sheets and then transfer them to wire racks to finish cooling.
Notes
FREEZER TIP: Scoop your cookies onto parchment paper and sprinkle with salt. Freeze the cookie dough balls and place them in a storage container. Pop out as many dough balls as you like and bake (still frozen) for 12 minutes at 350 degrees Fahrenheit.
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