The World’s Best Chocolate Chip Cookie

Almost 3 decades ago, I found this recipe for chocolate chip cookies in a magazine (long forgotten). Now, there is no more basic recipe than that for a chocolate chip cookie. We know this. Who can forget the famous “Nestleee Tooolhouz” recipe that Phoebe on Friends was trying to replicate?

But these cookies smack. In fact, if you make these cookies for someone, anyone, they will beg you for either a. the recipe or b. to make them for them over and over again. This is not a joke. In the past, I have had 3 separate requests in a week for these cookies, and these were not from clients.

A few tips:

• Melting the butter is key here, but so is making sure that it’s not too hot. If it is, these cookies will spread for sure.

• Don’t overmix. When the dry ingredients are about halfway mixed, stop, scrape the bottom really well, then add in your chips. Mix just until no dry streaks remain.

• If the dough feels a bit soft, stick the dough balls in the fridge for about 15 minutes before baking. This will help slow the spread.

• If you’re baking two sheets at a time, be sure to rotate halfway through baking. This may add a couple of minutes to your baking time.

So there you go. Riff on this as you see fit, by experimenting with different chip flavors (white chocolate and dried cranberry are a holiday fave), adding a couple of teaspoons of espresso powder, or even stirring in some pretzels and potato chips. If you decide to give these a go it’s your call whether you share the recipe or not. I say keep it close the your chest and take allll the credit! ;)

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The World's Best Chocolate Chip Cookie

Yield: 18

Author: Christine Van Bloem

Prep time: 15 MinCook time: 18 MinTotal time: 33 Min

It's a big claim, but someone's got to have it!

Ingredients

• 1 cup(s) brown sugar packed
• 1/2 cup(s) sugar
• 12 tablespoon(s) butter melted
• 1 egg
• 1 egg yolk
• 2 teaspoon(s) vanilla
• 2 1/8 cup(s) flour
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) baking soda
• 12 ounce(s) chocolate chip or chunks

Instructions

1. Preheat oven to 325-degrees and line baking sheets with parchment paper.
2. Combine brown sugar, white sugar, and cooled, melted butter. Mix until completely blended. Add egg and egg yolk, and vanilla. Stir until combined. Add flour, salt, and baking soda. Mix until just combined. Stir in chocolate chips.
3. Using a 1/4 cup ice cream scoop or 1/4 measuring cup, place the dough spaced fairly well apart (2" or so) on the cookie sheet. I usually fit 8-9 on a half-sheet pan. Bake for 18 minutes, depending on your oven. You'll get a feel for the right amount of time with your oven after a few batches. The cookies will looked puffed and slightly under-done. This is what you want. Remove the cookies from the oven and let them cool on the cookie sheet. They will finish baking at this point. This is really important. Do not remove them to a rack.
4. Pour a large glass of milk and enjoy.