It’s day three of Chocolate Chip Cookie Week! Yesterday I featured a recipe for Soft Batch Chocolate Chip Cookies for those who love super soft and tender cookies. Today I’m super duper excited to share with you my version of the Ultimate Chocolate Chip Cookies complete with a video to show you exactly how they’re made. You’re going to love this recipe! Yay for Chocolate Chip Cookie Week!
You may be asking yourself, what makes this recipe the “ultimate?” Well, let me tell you. I’ll start with flavor because these cookies have HUGE butterscotch flavor and that is exactly what I adore in a chocolate chip cookie. Beyond the flavor is the texture, which is nothing short of incredible. These cookies have my version of the ultimate texture combination: thick, super chewy, soft and a little gooey in the middle, crisp and slightly crunchy at the edges, with ooey chocolate chips throughout. Does anything get better than that? I don’t think so. I would want these cookies to be a part of my last meal on earth, that’s how much I love them!
Do you remember my Ultimate Guide to Chocolate Chip Cookies Part 1 and Part 2? That is where I discovered all the secrets to making my version of the best chocolate chip cookie. This recipe utilizes half bread flour which lends chewiness to the cookies. It also uses a bunch of brown sugar which lends that butterscotch flavor and thick and soft texture. The extra egg yolk in this recipe also helps keep these cookies soft yet chewy and adds richness in flavor. The last key element is the 24 to 72 hour chilling period which is a huge pain in the butt, I know, but it is so completely worth it. The flavor and texture only improves as the dough chills, promise! Watch the video to learn exactly how these cookies are made!
Taste: Big butterscotch flavor without being too sweet. These cookies taste like what you imagine a chocolate chip cookie should taste like!
Texture: The best part! These babies are big, thick, super chewy yet soft on the inside and crisp at the edges. When they’re fresh from the oven the chocolate is all warm and gooey. Perfection!!!
Ease: Very easy, though I do use two different flours and there is a chilling period so patience is involved. You can make a double batch, shape the dough into balls, then freeze the balls. Defrost and bake when the cookie craving comes!
Appearance: A stack of these cookies would turn anyone into the cookie monster.
Pros: My all time favorite cookie recipe.
Would I make this again? A thousand times yes, I’ve made this recipe a handful of times already and have extra dough stashed in the freezer at all times.
How to make Ultimate Chocolate Chip Cookies
Yield: About 24 large cookies
Prep Time: 10 minutes
Cook: 24 hours 25 minutes
1 1/2 cups (191 grams) all-purpose flour
1 1/4 cups (159 grams) bread flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks (227 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
1 1/4 cups (247 grams) packed brown sugar
2 teaspoons vanilla
2 large eggs plus 1 egg yolk, at room temperature
2 cups (340 grams) semi sweet chocolate chips
Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl combine the flour, baking soda, baking powder, and salt.
In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.
Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.
Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
Recipe by Tessa of Handle the Heat
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