I’ve been going back and forth about what to call these cookies since I made them last Friday. I was going to simply title them “Best Chocolate Chip Cookies Ever” because they really are that good, but then I realized that the perfect chocolate chip cookie is a little different for everyone. Some people like them thinner and crispy, others like them barely cooked. There are hundreds of recipes for the best cookie, but I’d have to say that this is my favorite recipe if you want dense, chewy, and soft chocolate chip cookies.
Makes: 40 cookies (this is a bulk recipe that can easily be halved)
Prep Time: 20 minutes Cooking Time: 20 minutes Total Time: 40 minutes
Ingredients:
1 lb butter (4 sticks), softened at room temperature
1 lb (4 cups) dark brown sugar
11 oz (1⅜ cup) white sugar
½ oz (1 tbs) baking soda
⅝ (1 tbs) oz salt
½ oz (1 tbs) vanilla extract
2 lb 1 ¼ oz (6⅔ cups + 2 tbs) all purpose flour
2 lb semisweet chocolate chips
5 eggs
Directions:
1. Preheat the oven to 350 degrees. Spray three cookie sheets with cooking spray and set aside.
2. Cream the butter and sugars together in stand mixer with a paddle attachment. Beat until the butter becomes light and fluffy.
3. Add the remaining ingredients except for the eggs. Paddle together on a slow speed until it is all incorporated. It will be very crumbly.
4. Add the eggs all at once to the bowl. Mix again, and this time it will come together. Scrape the bottom of the bowl to make sure everything is incorporated.
5. Portion the dough into 3 oz balls, or roughly the size of a large golf ball. Space them evenly apart on the cookie sheets, about 8 on a large pan (3 on each side, 2 in the middle). You won’t be able to fit them all, which is why I’ve accounted for two rounds of baking in the baking time.
6. Bake the first round for 7 minutes. Flip the sheets to the other side and bake another 7 minutes. Remove from the oven and cool on the pan completely before removing.
7. Bake the rest of the cookies for the same 14 minutes, flipping the sheets halfway in between.
8. The cookies will keep for about 4 days in tupperware, 5 in the refrigerator. I’ve never had them last that long… but I also live with a cookie monster.
Cooking In Red Socks 