It’s a shame that I’ve been blogging for years and have never shared with you the recipe for the best chocolate chip cookie you will ever eat. I’ve been tinkering with this recipe for quite a while now and let me tell you… it’ll knock your socks off. I served it at a baby shower a few weeks ago and literally had ladies begging me with money in hand to sell them the recipe. I promised I would post the recipe soon (for free!) and then promptly forgot. Story of my life.
What makes these cookies the best? It really comes down to so many things. First, the chocolate. Don’t use chocolate chips. Use a bar of bittersweet chocolate chopped into chunks. I prefer to use Trader Joe’s Bittersweet Pound Plus Bar. Microwave it for a few seconds if it’s too hard to chop and it will soften just enough to allow a blade to cut into it. Texture is another important element to any chocolate chip cookie. These are crispy on the outside and gooey on the inside. Perfection. The original cookie recipe on which this cookie is based came from some anonymous source on-line that my mom emailed to me years ago. I’d love to give credit where credit is due, but unfortunately I cannot. The baking techniques are from Pam Anderson’s book The Perfect Recipe. This is one of the few cookbooks and refer to often. The sprinkle of flaked sea salt on top was my own idea, albeit borrowed from hundreds of other such cookie recipes on the web. Altogether, this cookie is phenomenal. And the other great thing about this recipe? You can cook exactly as many cookies as you want to eat that day so you will never have to eat a stale cookie again!
These are the best chocolate chip cookies you'll ever eat. I promise.
- Sift the flour, table salt, and baking soda together and set aside.
- Mix the sugars and butter just until blended. Add the egg, yolk and vanilla and stir until creamy. Add the sifted ingredients and mix just until blended. Stir in the chocolate chunks.
- Drop the dough 1/4 cup at a time on a wax paper lined plate and place in the freezer for at least 30 minutes (I leave mine in for weeks sometimes!).
- Preheat the oven to 400.
- Place as many cookies as you will be eating today on a greased or parchment lined baking sheet. Bake for 8 minutes. Without opening the oven, reduce the oven temperature to 350. Bake an additional 7-9 minutes or until the edges look golden brown.
- Remove from oven and immediately sprinkle with sea salt flakes. Let rest on pan for 5 minutes and then transfer to a cooling rack. As tempted as you may be to eat these immediately, they are best after they cool enough so that the chocolate inside is not just a melted mess. But if you must eat them immediately, I will understand. Serve with a tall glass of milk.