The Best Chocolate Chip Cookies I’ve Ever Made
thefoodcharlatan.com
thefoodcharlatan.com
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Ingredients

  • 1 cup (2 sticks) salted butter, softened
  • 11 cup brown sugar, packed
  • 11/3 cup white sugar
  • 11/3 cup raw sugar (also called turbinado or demerara)
  • 12 large eggs
  • 11 tablespoon vanilla bean paste or vanilla extract
  • 11/2 teaspoon maple extract
  • 13 and 1/4 cups all purpose flour, spooned and leveled
  • 14 teaspoons cornstarch
  • 12 teaspoons baking soda
  • 11/2 teaspoon salt
  • 11 (10 ounce) bag MINI semisweet chocolate chips
  • 1 more mini chocolate chips, to top cookies (buy 2 bags)
  • 1 more raw sugar, to top cookies
  • 11 cup (2 sticks) salted butter, softened 1 cup brown sugar, packed 1/3 cup white sugar 1/3 cup raw sugar (also called turbinado or demerara) 2 large eggs 1 tablespoon vanilla bean paste or vanilla extract 1/2 teaspoon maple extract 3 and 1/4 cups all purpose flour, spooned and leveled 4 teaspoons cornstarch 2 teaspoons baking soda 1/2 teaspoon salt 1 (10 ounce) bag MINI semisweet chocolate chips more mini chocolate chips, to top cookies (buy 2 bags) more raw sugar, to top cookiesIn a large bowl or stand mixer, add the butter and beat until fluffy, about 2 minutes. Remember to scrape the bottom and sides of the bowl. Add the 3 sugars: brown sugar, white sugar, and raw sugar. Beat until fluffy, 1 minute. Add the eggs, vanilla bean paste (or extract) and the maple extract. Beat until combined, then stop. Add the flour but don't mix it in yet. Make sure you spoon and level the flour. That means don't scoop the flour, instead spoon the flour into the measuring cup and then scrape off the top so that it's level. Add the cornstarch, baking soda, and salt to the top of the flour and use a small spoon to stir it in. Beat on low speed until the flour is just barely incorporated. When there are still white streaks, stop the mixer. Remember to always scrape the bottom and sides of your bowl with a spatula in between mixes. Add a 10 ounce bag of mini chocolate chips (that's about 1 and 3/4 cup). Mix until combined and then stop. Cover the dough and chill in the fridge for 2-3 hours, or up to 24 hours. If you want them to chill faster, shape the dough right away and chill on a plate (or, if you have room in your fridge, directly on a lined sheet pan.) Be sure to cover the dough with plastic wrap. Preheat your oven to 350 degrees. (If you have chilled the dough in the bowl, you will want to let it soften on the counter for about 15 minutes) Use a two-inch cookie scoop to shape the dough. Or you can use your hands to form balls of dough about two inches across. Line a large baking sheet with parchment paper or a silpat. Place the cookies on the sheet about 2 inches away from each other. Sprinkle the top of each cookie with a bit of raw sugar. Bake at 350 for about 11-12 minutes. DO NOT OVER BAKE. They should still be pale and only very slightly golden brown on the edges. They may have a tiny bit of shine on the top, but only a little bit. Immediately after taking them out of the oven, top each cookie with a sprinkle of mini chocolate chips. They will melt almost on contact, so there's no need to push them in or anything. Let them cool on the pans for 5 minutes, then transfer to a cooling rack.* Eat right away!! With lots of milk! You can store the shaped dough in a ziplock bag in the freezer for up to 1 month. I do not thaw before baking, I just put them on a lined pan and bake at 350 for a couple minutes longer than the recipe calls for. 

Instructions

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