The BEST Chocolate Chip Cookie recipe is this one. I promise! A journey that started when I was 10-years old with a recipe on the backside of a Nestlé Toll House chocolate morsels package, and countless other chocolate chip cookie recipes I’ve tried thereafter, my journey is now over in the search for the best chocolate chip cookie recipe. I won’t ever be needing a chocolate chip cookie recipe other than this one.
When it comes to chocolate chip cookies it’s not just about the ingredients; the method you use plays an equal role. Each ingredient has its purpose, of course, but in order for it to function properly you need the right method to allow it to perform the way that it should. With that said here are 3 important methods this recipe is dependent on for best results:
1/ Use a digital scale.
Each ingredient needs to be weighed to ensure you’re following the recipe accurately, giving you consistent results each and every time. So leave your measuring cups in the drawer.
2/ Chill the dough.
Chilling allows time for the butter to solidify, and the longer the butter remains solid the less time it has for spreading. In other words you’ll never bake another disappointing flat cookie ever again.
3/ Add finely ground rolled oats.
Not only does rolled oats add some nutritional value but it also seals the deal to no more flat cookies. Use a food processor and grind it very finely because the finer it is the better it will absorb any liquid in the dough (not to mention the fact that no one will ever suspect there’s any oats in the cookie when it’s so finely ground).
How did something so simple take me so long to figure out? Who cares…I have it now, and so do you…the BEST Chocolate Chip Cookie recipe!
The BEST Chocolate Chip Cookies
The best chocolate chip cookies. Never flat, the perfect balance between sweet and a hint of savory, and tender in the inside while slight crisp on the outside.
Ingredients
- 250g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 60g rolled oats, finely ground
- 150g unsalted butter
- 200g light brown sugar
- 70g granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 160g dark chocolate chips
- sea salt for garnish
Directions
- Step 1 In a medium bowl sift in the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
- Step 2 In a food processor finely grind the rolled oats (until it becomes similar to the texture of all-purpose flour). Add to the bowl of dry ingredients.
- Step 3 Over low heat melt butter in a medium-sized saucepan. Pour it into a large bowl. Then add the sugars and whisk until combined. Add an egg and whisk again, followed by the vanilla extract.
- Step 4 Now add in the dry ingredients into the bowl with the wet ingredients. With a strong sturdy spoon mix until combined. Batter may seem dry at first but keep mixing and the batter will eventually come together. Add chocolate chips until well distributed.
- Step 5 Prepare a tray lined with parchment paper. Scoop out even-sized portions of dough and roll into a ball shape. I used a medium-sized cookie scoop and my rolled dough were the size slightly smaller than a golf ball to yield 16 cookies. (If you don’t have a cookie scoop you can use any large spoon just so you have a guide for measure because consistent-sized dough helps keep the bake time the same amongst the cookies.) Place rolled dough on the prepared tray and chill in the refrigerator until it is hard to the touch. Approximately 1 hour. (Chilling helps solidify the butter, preventing the cookies from spreading and becoming flat while it bakes.)
- Step 6 When you’re ready to bake, preheat oven to 176°C (350°F). Place rolled dough on a baking sheet, keeping them a few inches apart. Depending on how many you can fit onto a baking sheet you may need to bake in 2 batches. You can also bake a few now and bake the rest later. You can store the remaining rolled dough in a freezer bag in the refrigerator for 3-4 days or in the freezer for up to a month. If you store in the freezer just allow the rolled dough to stand at room temperature for about 15-20 minutes before you bake.
- Step 7 Bake 11 minutes. (Adjust the bake time based on the size of your rolled dough. If you make 16 rolled dough as I have then 11 minutes is the perfect bake time. Just make sure cookies are still soft inside when taken out of the oven because they will continue to bake even as they cool.)
- Step 8 Remove from oven and sprinkle sea salt over the top (if desired). With a metal spatula transfer cookies onto a cooling rack and let cool for at least 5 minutes.