The Best Chocolate Chip Cookie Recipe Ever
This is the best chocolate chip cookie recipe ever! You will never need to make another one or look for any more recipes. I can guarantee this is the only one you will use to bring smiles across everyone's face and leave them wanting more, I have used it for well over a decade and have never had one person who didn’t want a dozen for themselves. Like anyone else who bakes I had a handful of chocolate chip cookie recipes, but when I started making this recipe a few times and was met with compliments like, “only make THESE cookies from now on out”, I took the advice of the consumers and threw out the rest of the recipes. I make these cookies sporadically throughout the year, but this has turned into my main feature at Christmas time when we are making cookie tins and our homemade gift baskets for our friends and family. It feels good knowing that people love these cookies and look forward to getting them.
I have played around with this recipe a bit to see if there was a better way, or if I changed up the chips in it would it make a difference, or even using different kinds of sugars. So out of this testing came what works the best with one thing that can be changed to suit the occasion, and a couple things that could be added in to suit the occasion. I would say I would stick to the amount of chips added because when I added more than what it calls for it was way too chocolatey for even this chocolate loving girl, I know your brain immediately thought stop it, just stop it, there is no such things as too chocolatey. When I decide to add a few different kinds of chips to the batch such as your regular morsel size, mini morsels, chunks or even different flavors I will stick to that 1 lb. measurement. I find going over that is just over kill and not really that enjoyable. You would never think there would be a limit for chocolate chips, but there is trust me! You know it is not that great when a kid takes a few bites and is like I’m done, it just has too much chocolate. I think what kind of chips makes a difference too. Experiment on your own and see where your palate says it is supposed to be.
When I make these, I will usually add semi sweet morsels, mini chocolate chips, and chocolate chunks. I’ll measure these out to 1 lb. and mix them in. Adding in caramel chips with either white chocolate chips or chocolate chips is a good mix too. I would imagine if you played around with the other flavor chips it would be as good, give it a try and see what combination you can come up with that makes your salivary glands go into overdrive and your mouth starts to water. I never realized how many different flavored chips there are until I sat down one night and searched for flavored chocolate chips. And dozens of them came up, some interesting and some I was like hmmm maybe I would try that. There are still many different flavors I have yet to try and look forward to seeing if they are a perfect fit for these cookies or if they look better in the bag. However, I have my favorite way to make them. What I really love to do when I add the chocolate chips in is make the middle of the cookie a chocolate chunk chip and so that when you bite into it, it is an ooey gooey chocolate dripping pleasurable cookie. Give it a try, especially if you are a chocolate lover like me.
I will tell you that these cookies freeze perfectly. When I make a batch of these cookies, they usually make about 3 dozen give or take. So, what I do is I will make a dozen for us to munch on for the next few days and then I will freeze the rest and pull them out as needed. To prep them to freeze I will get a couple of my huge baking sheets and place parchment paper down, then I will roll about a tb sp of dough into a ball and line them up on the cookie sheet giving about a ½ inch in between the cookie balls, when it’s full I’ll transfer the cookie sheet to the freezer and let them freeze for a few hours. When they are solid, I will then put them in a freezer safe bag and store them in the freezer. Over the next few months, I will pull out a few cookies here and there and bake them up as we want them. They taste just as good as when you first made the dough and baked them up. I mean you can’t beat that fresh homemade mouthwatering yummy ooey gooey chocolate chip cookie at the end of a hard day when all you need is a pleasurable moment to make up for whatever happened during the day.
The intoxicating aroma that will fill your home and the heavenly taste is worth the wait when you are making the dough. I will say the only downfall is the 24-hour chill time in the refrigerator. But I will also say don’t cut it short, make the dough the day before you need it. When baking these cookies be ready for your senses to be overloaded with tantalizing smells of a mixture of buttery, savory and sweet that will send your taste buds into overdrive and salivating before you even get the chance to physically taste it. I know everyone starts to congregate in the kitchen when the aroma hits them. And when the cookies come out to cool on the rack, I must give the crowd that has now gathered around the island a look and they patiently wait. I give them all a reward for waiting as the cookies are placed on the rack and now the visual assaulte has joined the sensory attack. You can see more swallowing than normal; you can see them wiping the corners of their mouths and slurping so that they don’t drool even more. Lol they do deserve a cookie after all that has taken place! I will tell you when you are baking these cookies your timing will be everything. Everyone’s oven is a little different so you might have to bake a few batches to find out what your sweet time is. My oven happens to be 12 minutes on the nose for a nice and soft texture with just the edges starting to crisp and the center is that chewy ooey gooey goodness. If you go anytime past 12 minutes, it starts to crisp up quickly. And if you go for 11 minutes it is way too soft. Sometimes if I’m in for a crisper cookie I will go 13 minutes, anything past that and your cookie is hard, comparable to a rock. The key to finding out when they are done is the edges will be brown and the center will not be so shiny.
These cookies are great to even make your own cookie ice cream sandwiches. I made these as the treat for my daughter's birthday party one year and the kids went mad. Do yourself a favor make a batch, heck make two. Share them with everyone you love and make sure you freeze a bunch so that you can bake some when those cravings hit. And trust me that craving will hit!
Affiliate links will be at the end of the recipe for everything you need to make these cookies!
The Best Chocolate Chip Cookie Ever Recipe
551 g (3 2/3 cups) organic all-purpose flour (I use Azure Market Organics All Purpose Unbleached flour or King Arthur’s Organic All-Purpose Flour)
7 g (1 ¼ tsp) baking soda (I use Arm & Hammer Baking soda)
5g (1 ½ tsp) baking powder (I use Rumford Aluminum Free Baking powder)
11g (1 ½ tsp) coarse sea salt (I use Pacific Ocean Gourmet Sea Salt medium course)
1 cup vegan butter (I used Earth Balance baking sticks)
55 g (¼ cup) organic coconut oil (I use Azure Organic Coconut Oil)
227 g (1 ¼ cups) organic light brown sugar (I use Wholesome Organic Light Brown Sugar)
216 g (1 cup and 2 tbsp) organic cane sugar (I use Wellsley Farms Organic Can Sugar from BJ’s)
150 g (½ cup) organic applesauce (I use Organic Greenwise and that is a Publix brand)
2 tsp organic pure vanilla extract (I use Simply Organic Pure Madagascar Vanilla or Azure Organic Vanilla Extract)
1 LB chocolate chips or chunks (I use Enjoy Life brand)
Flake sea salt (I use San Francisco Salt Co)
Grab your scale and tier it after putting your large bowl on. Combine the flour, baking powder, baking salt, and the salt, whisk (take the bowl off the scale before whisking) together and set aside.
Put the paddle attachment on your stand mixer and add butter, brown sugar, cane sugar, and coconut oil. Turn the speed up to medium and let it cream up until it is nice and fluffy (could take 2-3 minutes). When it is fluffy add the applesauce and vanilla extract (if adding any other extracts, now is the time). Mix until it is well combined.
Set the mixer to low speed and gradually start to add the flour mixture ½ cup at a time to prevent a blow up. Mix the mixture until just incorporated. Add in the chocolate (whatever chips you are using) and mix in. Do not over mix, you want the chips just mixed it. I usually do this part by hand so that I don’t over mix. Cover the bowl with plastic wrap and place it in the refrigerator to chill for 24 hours.
Take the dough out of the refrigerator to soften up a little bit before baking. Now is a good time to preheat the oven. Prepare baking sheets by placing cut parchment paper down. Take 1 tbsp of dough form it into a ball and place it on the parchment paper. Flatten the dough ball and sprinkle it lightly with flake salt.
Bake the cookies for 12-14 minutes, 12 minutes will be a more crispy edge and chewy center and 14 minutes will be a very crispy cookie. Transfer the cookies to a wire rack and let cool.
*Note – I have added in along with the vanilla extract, peppermint flavor around Christmas time for that wintery feeling. And in the summertime, I have added orange flavor for a more summer feeling. Both are nice add-ins and compliment the cookie well.
Affiliate links
King Arthur’s Organic All-Purpose Flour - https://amzn.to/4a0uwl2
Arm & Hammer Baking Soda - https://amzn.to/49V9XWk
Rumford Aluminum Free Baking Powder - https://amzn.to/49S5O5F
San Francisco Salt Co. Medium coarse salt - https://amzn.to/4dbGb2x
Wholesome Organic Light Brown Sugar - https://amzn.to/3w9bKcF
Simply Organic Pure Madagascar Vanilla Extract - https://amzn.to/3QkIxlI
Enjoy Life Chocolate Chips - https://amzn.to/4aHqzSN
Simply Organic Orange Flavor - https://amzn.to/3waCXf2
Simply Organic Peppermint Flavor - https://amzn.to/3UwrNdZ
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