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BEST CHOCOLATE CHIP COOKIE RECIPE

HOW MANY COOKIE RECIPES HAVE YOU TRIED??

We’ve just spent endless hours, days, months, even years finding the best chocolate chip cookie recipe ever! No joke, it’s perfect 🙂

Seriously, we have made SO MANY cookies…and because of a lack of ONE ingredient, we ended up with a bit of an unconventional method. But so be it, we ended up with our perfect cookie…and the method stuck!

These chocolate chip cookies have a slight crunch on the outside and a super chewy inside, melted chocolate and all!

So let’s get into it! Let’s start with the method 🙂

METHOD TO THE MADNESS

1. MOLASSES/SUGAR MIXTURE

Almost every time I have made a chocolate chip cookie recipe, it calls for brown sugar. I have always had it. In this final round, I did not. Putting on my baking cap, I decided to make my own brown sugar. Yes, you can make your own!

I went to put my sugar in a bag before adding the molasses and guess what?? I didn’t have even one ziplock bag to use. We were out! SO – I decided to put the sugar and molasses into my stand mixer and hope for the best.

Turns out, it created these tiny little gorgeous nuggets of molasses sugar balls. I thought, I’m sure it’ll be fine. Yup, it was more than fine! It MADE this delicious cookie the best ever 🙂

2. CHILL THE DOUGH

Okay, so the second part that will wield these amazing cookies – refrigerate the dough prior to cooking! And as one of my favorite bakers says “age the dough.” Who knew aging dough was a thing?!?

(P.S. We do not cook the dough this close to each other! This is just how we chill it.)

I have tried baking straight away after making this dough too – this cookie dough will spread A LOT! It will also thin out quite a bit. So if you do decide you just can’t wait, be conscious of the dough ball sizes you put on your cookie sheet.

When you chill the dough, they don’t spread as much. They do still spread to a perfect cookie circle, but your cookie will be a nice thickness. Not too thin, not too thick! Just a note: when you take them out of the oven, they will still be puffy. Let them cool and they “deflate” to the perfect width.

We hope you guys enjoy this chocolate chip cookie recipe as much as we do! They have become a staple in our house, and our fridge always has a glass jar full of dough ready to go!

P.S. Even the mailman can’t get enough of these cookies! 🙂

So, let’s get into the real reason you’re here – the recipe for the BEST chocolate chip cookie recipe ever!

BEST CHOCOLATE CHIP COOKIE RECIPE

Crunchy outside, gooey and chewy inside. Perfect goodness. Chill dough for best results.

Print Recipe

Prep Time 10

Cook Time 12

Resting Time 1

Total Time 1 22

Course Dessert

Cuisine American

Servings 40 cookies

Ingredients

1 cup unsalted butter, softened
2 1/4 cups white sugar, separated
2 tbsp molasses
2 eggs
3 tsp vanilla
1 tsp baking soda
2 tsp hot water
1/2 tsp himalayan salt
3 cups all purpose flour
1 1/2 cups chocolate chips

Instructions

Preheat oven to 350 degrees F
Mix together 1 ¼ cups sugar and the molasses in your stand mixer with the paddle attachment on medium high for about 4-5 minutes, or until well combined. (You will have small nuggets of mixture left.)
Add the remaining sugar and butter, and cream together for 2 minutes or until fluffy.
Beat in the eggs, one at a time. Then add the vanilla.
Dissolve baking soda into hot water and then add to the batter. Also add the salt.
Mix in the flour, then chocolate chips.
Chill dough for the BEST cookie dough. (We leave it in the fridge overnight or longer but you can chill for 4 hours if you just can’t wait.)
Drop by spoonfuls onto ungreased pans lined with parchment paper. Give plenty of space.
Bake for 10-12 minutes (until the edges become golden brown).
Cool, then enjoy.

Keyword Chocolate Chip Cookie Recipe, Chocolate Chip Cookies

And just like Trudie, ENJOY guys!!

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