Ultimate Chocolate Chip Cookies

This is the last recipe for chocolate chip cookies you will ever need as long as you like them large, with crisp edges and chewy centers.

It seems appropriate for my first recipe post to be an American classic: the chocolate chip cookie. If you want to get technical, my recipe doesn’t involve chocolate chips so much as chopped chocolate. I find the larger chunks assert themselves in the cookie, while the microscopic bits weave themselves all throughout the caramel-vanilla batter. By using chopped chocolate, you get a cookie speckled with delicious pieces of bitter chocolate.

Many of you may be aware of a series of posts over on Handle The Heat, featuring a now 4-part guide to chocolate chip cookies (and made somewhat more famous by Buzzfeed). This recipe relies on a couple ideas mentioned there and some I’ve discovered on my own. Bread flour and cornstarch make the cookies chewy. Browned butter, brown sugar, and molasses also contribute chewiness – as well as moisture and a toasted caramel taste – to the final product.

Finish the cookies with a sprinkle of sea salt, and you will be able to see why I am immensely proud of the final product.


Ultimate Chocolate Chip Cookies

yield: 12 rather large cookies

  • 2 cups bread flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cornstarch
  • 3/4 cup butter, browned and cooled
  • 1 1/2 cups dark brown sugar
  • 1 tbsp molasses
  • 1 tbsp vanilla
  • 1 egg + 1 egg yolk
  • 8 oz chopped bittersweet chocolate

In a large bowl, combine the flour, baking soda, salt, and cornstarch. Whisk together and set aside.

In the bowl of a stand mixer, cream the butter and sugar together on medium speed for 3 minutes to combine thoroughly. The mixture won’t exactly be creamy; it will be similar in texture to wet sand.

With the mixer running on medium-low speed, add in the eggs, one at a time. Cream for 30 seconds to 1 minute until homogenous and lighter in color. Add in the vanilla, beating to combine.

Gradually add in the flour mixture to the butter-sugar mixture. With the mixer running on low, add in the dry ingredients a large spoonful at a time until all of the dry goods are incorporated. The dough will be a bit stiff. Add in the chocolate chips and mix to distribute. Transfer dough to a container or cutting board, patting into a rectangle. Wrap and refrigerate for at least 3 hours or overnight.

Preheat oven to 325 degrees. Score rectangle into 12 pieces, and use a knife or spoon to scoop pieces into balls. Place on parchment-lined baking sheets and bake at 325 for 15 – 18 minutes. The cookies should still be slightly puffy in the center and just beginning to brown at the edges.

Cool for 5 minutes on baking sheet before transferring to wire rack to cool completely.


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