This post is important. Probably one of the most important ones I’ve ever written. Why? Well, today we’re talking about chocolate chip cookies. The superior dessert. My absolute favorite dessert. Nothing compares. I’m a cookie snob.
A freshly baked cookie. Chewy, soft dough surrounded by a pools of melted chocolate. As the cookie cools on the counter, it becomes firm enough to hold in your hand, but remains soft enough to sink into your teeth (and make your heart inundate with happiness).
This cookie is dunk-able in your favorite milk — and when the milk flows into the cracks of the cookie everything is right in the world.
This cookie is so much more than that store bought tollhouse dough. Don’t get me wrong. I enjoy that stuff. But these. These are so much better. These cookies have the perfect balance of softness, sweetness, and sinfulness.
Make them. I dare you.
I’m dramatic. But, if I’m sitting on my couch at 12 a.m. to write a soliloquy about a dessert, you know this is serious business.
I’ve tried HUNDREDS of cookie recipes and eaten THOUSANDS of failures. These are simply the best. What’s different about these?
- We’re tossing the chocolate chips and heading for chocolate bars — I know I called these “chocolate chip cookies,” but trust me chopped chocolate is better. It is evenly distributed and ensures a chocolate explosion!
- Grab the pancake syrup! How unconventional? It provides the perfect chew and beautiful flavor!
- Milk and dark chocolate! I’ve found semi-sweet to be too dark, but a mixture of chocolate makes for the perfect balance.
- Weigh your ingredients. Each gram matters. I use this inexpensive scale. If you don’t want to use one, make sure to spoon and level your ingredients and make sure everything is at room temperature.
- Repeat after me: “13 minutes is all I need.” Cookies often look raw when you remove them from the oven — and that’s totally fine! Actually, that’s perfect! They continue to bake on the cookie sheet, so allow them to cool for 10 minutes after you’re done — and they’re the perfect soft-chewy masterpiece.
And, of course, I can’t take credit for these beauties. I experimented here and there, but Sam from Sugar Spun Run is the baking scientist who guided me! I found her recipe after trying hundreds of others (I’m not kidding). Here’s her original recipe.
Go make these. Go now. You’ll understand. Ok, I’m drooling over my phone and now my computer.
Chocolate Chip Cookies
- 1 cup unsalted butter, melted and cooled to room temperature (20ish minutes) (226 grams)
- 1-1/2 cups light brown sugar (300 grams)
- 1/2 cup white sugar (100 grams)
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup pancake syrup or maple syrup (60 ml)
- 3-1/4 cup all purpose flour (415 grams)
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 7 ounces milk chocolate bar, chopped (99 grams)*
- 7 ounces dark chocolate bar, chopped (99 grams)*
- Before starting make sure to take out eggs and melt butter to ensure they reach the correct temperature when you make the dough.
- Once butter has cooled completely combine it with the brown and white sugars in a large bowl.
- Add eggs one at a time to butter-sugar mixture until well combined.
- Stir in vanilla extract and pancake/maple syrup.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Pour the dry ingredients into the wet ingredients and mix until a dough begins to form. Make sure all the ingredients combine.
- Mix in chopped chocolate.
- Keep dough in a bowl and cover with plastic wrap and allow dough to chill for at least 3 hours. If you want to make the cookies another day, you can freeze the dough for up to three months.*
- Once ready to bake preheat the oven to 350 degrees, line a cookie sheet, and roll dough into dough balls.
- Bake cookies for 13 minutes exactly. Even if the dough looks soft in the center, it will continue to bake as it cools. You can press chocolate chunks on warm dough as the cookies cool – it makes them look pretty!
- After 15 to 20 minutes, the cookies are ready. Enjoy!
- Recipes adapted from Sugar Spun Run. Here’s the original recipe; it contains great information and beautiful images.
- For the best results, I recommend making sure all of your ingredients are at room temperature.
- For the chocolate, I used two bars of Cadbury milk chocolate and two bars of Cadbury dark chocolate — this is my go-to chocolate for these cookies.
- You can prepare the dough, roll it into balls, and store it in a airtight container and then freeze it. This allows you to bake as many cookies as you want — instead of preparing a whole batch of 30. I freeze my dough and make two cookies daily. 🙂
- If you love dark chocolate, you can replace the milk chocolate with that (and sprinkle some sea salt for a heavenly combination).
- I use normal simple, plain pancake syrup for these cookies. You could use fancy maple syrup, but that’s not necessary. The syrup enhances the texture and flavor.