I truly think that this is the perfect chocolate chip cookie. It's chewy and gooey in the middle, a little crunchy around the edges, buttery, chocolatey, a touch salty. I can't think of something that the human brain wants more. I did a LOT of R&D for this one to get it just right. I tried browned butter vs creaming, switched up the ratios of ingredients, and tried different bake times and temps. I can say with confidence that the recipe that I'm showing you creates the absolute best chocolate chip cookie that I can imagine.

Shout out to my pastry chef friend, Sarah Osborn, mentioned in the video. For those of you with pups, check out her dog treats company here: https://jaxsnaxstl.square.site/

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SALAD SPINNER (for sifting chocolate): https://amzn.to/3rt1mFx

FOR THIS RECIPE YOU'LL NEED:
(makes 8 jumbo cookies. i always recommend using the recipe listed in grams for the most accurate results)

220g (or 2 sticks/1 cup) nice butter
100g (or 1/2 cup) granulated sugar
200g (or 1 cup) dark brown sugar
2 large eggs + 1 yolk
4g (or 1 1/4 teas) vanilla extract
8oz of 70% cacao nice baking chocolate (bars not chips)
330g (or 2 1/3 cups) AP flour
1/2 teas baking soda
1/4 teas baking powder
7g (or 1 1/4 teas) salt
flakey salt for topping

Into the bowl of a stand mixer, add room temperature butter and the sugars. Using the paddle attachment, cream for 4-5 minutes on medium high. Then add in eggs + yolk and vanilla and cream on high for another 1 minutes (pausing to scrape down the sides of the bowl halfway through). Creaming times will vary slightly based on the temperature of your product. At the end of the creaming, your mixture should look the way it does in the video.

Roughly chop the chocolate. Transfer the chocolate into a colander or salad spinner and gently shake to remove some of the fine grains of chocolate so you're left with mostly the large chunks.

Add flour, baking soda, baking powder, and salt and mix on low for about 30 seconds. Reserve 15-20 chocolate chunks and gently fold the rest into the mixture until well distributed.

Using a 4oz scoop or 1/2c measuring cup, scoop cookies onto a small tray, dropping a couple of chocolate chunks into the bottom of the scooper before scooping. Refrigerate for 4-12 hours.

When you're ready for baking, preheat oven to 375 degrees. Place cookies on two flat, parchment-lined baking sheets. I do 4 cookies per sheet since these are LARGE cookies and need room to spread. Top each cookie with a sprinkle of flakey salt. Bake for around 18 minutes or until edges are golden brown, but soft in the middle.

#chocolatechipcookie #bestchocolatechipcookie #chocolatechipcookierecipe

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