Thomas is an award-winning chef with 40+ years of experience. He loves to cook and share recipes.
The Secrets to the Best Chocolate Chip Cookies
Yes indeed, the world's best recipe for chocolate chip cookies is here for you. You can't even imagine how wonderful these chocolate chip cookies are until you make and taste them for yourself. They may not be the prettiest treats you've seen, but they are the most mouthwateringly delicious ones you'll ever bake.
My Three Secrets to Make the Best Cookies
- Buy two pounds of bittersweet chocolate and chop it by hand into small chunks. Your baked goodies will turn out so much better than if you use chocolate chips. It looks messier, but the end product is packed with decadent chocolate.
- Purchase light brown sugar, as it will work much better than regular brown sugar.
- Always buy fresh ingredients. Items that have been sitting for weeks or months in the pantry won't produce tasty baked goods that are as good as ones made with fresh ingredients. This includes baking soda or baking powder!
Read More From Delishably
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Serves 12 people
- 2 pounds bittersweet chocolate, finely chopped
- 1 pound butter, room temperature
- 1 3/4 cups white granulated sugar
- 2 cups light brown sugar
- 4 large eggs
- 3 1/4 cups pastry flour
- 3 cups cake flour
- 1 tablespoon ground sea salt
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract
- Preheat your oven to 350°F.
- Make sure all your ingredients are at room temperature. You'll find that baked goods generally turn out better if everything you use is at room temperature before you start.
- Chop the chocolate into smaller pieces using a large chef's knife and a cutting board. You could alternatively use a food processor with a metal blade, but make sure they're coarse chunks. You want to end up with little pieces in your cookie dough.
- Put all the wet ingredients into a large mixing bowl: butter, white sugar, brown sugar, and eggs. Mix them together.
- Add the other ingredients in one at a time, being sure to mix the dry ingredients well. I use an electric hand mixer to mix everything together. You can use a stand mixer, but stir to make sure you don't end up with any part of the dough unmixed.
- Line your baking sheets with parchment paper. This helps the cookies come off perfectly after the baking process.
- Choose whether you want small cookies or large cookies. The larger ones can be made using a tablespoon scoop, and smaller cookies can be made using a teaspoon scoop. If you're baking a large batch, use a spoon to ease the dough out to quicken the process!
- Here is the only hard part of this recipe. Bake the cookies until they are soft and golden brown. Don't overbake! I have a lot of people make these cookies and tell me the cookies were good but a little hard. Large cookies need to bake for 18–20 minutes and smaller cookies for 14–15 minutes.
- Rest the baked goods on the cookie sheet for five minutes. Then, move them to a tray or plate.
- Once the cookies are cool, you can put them in a an airtight container for up to a week. You can also make them ahead of time and freeze them for up to six months. Store them in between layers of wax paper in an airtight container.