Ultimate chocolate chip cookies. We named this recipe "Ultimate Chocolate Chip Cookies," because it's got everything a cookie connoisseur could possibly ask for. With a texture that is slightly crispy on the outside and chewy on the inside, it's a favorite chocolate chip cookie recipe that's been top-rated by hundreds of satisfied. All Reviews for The Ultimate Chocolate Chip Cookie. Just thought you'd like to know! These cookies stay chewy for many days !
They are beyond easy to make, and super delicious.
Brown sugar in this chocolate chip cookie takes the cookie to the next level.
I used the Nestle Tollhouse Chocolate Chip Cookie recipe as my control and made little changes and variations in techniques and ingredients to show you I'm already known for my cookie baking but one of my goals this year is to come up with the Ultimate Chocolate Chip cookie recipe - these tips will.
You can have Ultimate chocolate chip cookies using 10 ingredients and 14 steps. Here is how you achieve it.
Ingredients of Ultimate chocolate chip cookies
- You need 112 g of white sugar.
- You need 200 g of brown sugar.
- Prepare 112 g of unsalted butter.
- It's 3 g of salt.
- Prepare 1 of egg.
- It's 1 of egg yolk.
- Prepare 2 tsp of vanilla extract.
- Prepare 200 g of all purpose flour.
- Prepare 1/2 tsp of baking soda.
- It's 7 ounces of dark chocolate.
Welcome to BuzzFeed's Best Chocolate Chip Cookie Guide. The Ultimate Chocolate Chip Cookies are loaded with chocolate chunks and sprinkled with a touch of sea salt. If you love homemade classic chewy chocolate chip cookies, this is the recipe for you! This was passed down to me by a pastry chef and quickly became one of my favorites.
Ultimate chocolate chip cookies instructions
- Mix flour, salt, baking soda into a bowl and combine thoroughly.
- Chop chocolate bar into large pieces and chop roughly.
- Melt the butter on stove.
- Into stand mixer combine the brown and white sugar, mix at low speed.
- Add in melted butter, once combined add whole egg and egg yolk..
- Add in vanilla extract and combine at medium speed.
- Add in flour and combine..
- Take out of mixer and fold chopped chocolate into the mixture.
- Cover the dough in plastic wrap and refrigerate for at least 30 minutes or over night.
- Preheat oven to 350f or 180c.
- Onto a baking tray with parchment, scoop balls of dough spaced adequately apart.
- Bake in oven for 12-15 minutes for large balls or 8-10 minutes for small..
- After 6 minutes pick up tray and drop it (Google pan bang) then again after another 3 minutes. Make sure to leave more room than I did 😁..
- Enjoy. These cookies are crispy on the outside and nice and gooey in the middle..
Browned butter - this gives the cookies a richer, nuttier, almost caramelized base flavor. Cornstarch - this makes the cookies more tender and keeps them softer even a couple days later. DIP: Spoon melted chocolate into custard cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens, or drizzle with contrasting white or dark chocolate.