That’s right. Epic. Not an understatement. I realize I’m just a sample size of one, but these cookies are THE BEST Chocolate Chip Cookies I’ve ever made. And really, they might be the best cookies I’ve ever popped into my mouth.
I know. Bold statement. But if you try these cookies and you’re not like “OMG. THESE ARE FRIGGIN AWESOME” then well, I will be shocked. And I will doubt your taste buds.
Just kidding! 🙂
But seriously, these cookies…
Just the right amount of a crunchy exterior, with a soft, gooey, mega-chocolate-y inside, they’re really just… perfect!
How’s that for a money shot?!
Now, normally I think part of the fun of cooking/baking is that you can put your own spin on a recipe, tweak it slightly, and come up with something similar but still yours.
But not this recipe. This recipe is utterly perfect as it is. The only tweaks I made to the original recipe (found here), was to halve the entire recipe, because, well, I can’t be trusted with THAT much cookie dough. Ever.
The most difficult part of this recipe is the waiting, because as the instructions indicate below, you’ll want to refrigerate the dough for at least 24 hours. You might be tempted to cheat and throw these bad boys into the oven right after mixing up the dough, but DON’T! You’ll thank yourself when you pull them out of the oven and bite into these super-deluxe cookies. In my opinion, the texture really is better after having “rested” in the refrigerator for at least a day.
Especially good served with a glass of milk for dipping, these uber-chocolatey cookies won’t disappoint. In fact, you might only want to bake a few at a time, because if you’re anything like me, you’ll suddenly realize you’ve accidentally eaten half a dozen without even thinking about it.
Truth: This has happened before. Don’t judge.
Epic Chocolate Chip Cookies
Borrowed from Tender Crumb
- 2 sticks unsalted butter
- 3/4 cup sugar
- 1 1/4 cup light-brown sugar
- 2 large eggs
- 1 1/2 cups pastry flour + 1 tbsp
- 1 1/2 cups bread flour
- 1 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp vanilla
- 1 lb chocolate, chopped
Preheat oven to 350F. In bowl of electric mixer, combine butter and both sugars, and cream together, until light in color and fluffy. One at a time, add eggs, mixing after each to combine well.
On LOW speed, continue mixing and add both flours. Then add baking powder, baking soda, salt, and vanilla. Mix to combine. Finally, add chopped chocolate and mix until just combined.
Refrigerate dough for at least 24 hours before baking, in an air-tight container.*
When you’re ready to bake, scoop cookie dough onto non-stick baking mat (or baking sheet lined with parchment paper), with about 2 inches between each cookie. Bake for about 12 minutes, until outside is golden-brown.
Let cool for 5 minutes before digging in. (GOOD LUCK!) 🙂
*Note: Cookie dough can also be frozen in air-tight container, and kept in freezer for up to 3 months.