best chocolate chip cookie

I feel like I’ve been working on perfecting the world’s best chocolate chip cookie recipe for years. Since I was 6 actually. To me, there is nothing more comforting than a chocolate chip cookie. I’m sure the synonym for nostalgia is “chocolate chip cookie” in fact. And no matter how many times I thought I got it right, a new technique or trick seemed to fall in my lap. I mean, it is a rough life, eating all of those chocolate chip cookies. But someone has to do it. Someone has to find the best chocolate chip recipe in the world, right?

best chocolate chip cookie

The wait is over. I think I found THE WORLD’S BEST CHOCOLATE CHIP COOKIES. Yeah, I know there are a lot of other recipes out there claiming to be the best. But do those recipes have a ooey, gooey, chocolately center? Do the other recipes have toffee-like, slightly crispy, slightly chewy edges? Are the other cookies fluffy, nutty, and with a hint of salt?

Trust me. These are the best. I dare ya to try them and not agree!

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The World's Best Chocolate Chip Cookies (Seriously)
This is the world's best chocolate chip cookie recipe. The luscious, molten center is encircled in crispy, caramelly edges with obscene amounts of chocolate.
Prep Time 20 min
Cook Time 20 min
Servings
cookies
Ingredients
Prep Time 20 min
Cook Time 20 min
Servings
cookies
Ingredients
Instructions
  1. Sift flours, baking soda, baking powder, cornstarch, nutmeg, and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Fold in chocolate and incorporate without breaking pieces. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then transfer cookies onto another rack to cool completely.
    best chocolate chip cookie with milk
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