About This Recipe
There are thousands, if not millions, of chocolate chip cookie recipes in the world. And everyone claims that theirs is the best. But I have the recipe for the best chocolate chip cookies.
Everyone else is wrong. This is the best recipe. I know that’s a strong statement, but I’ll tell you why I can make that claim!
My criteria for a chocolate chip cookies is that is must be tender, very flavorful, packed with brown sugar, crisp, and chewy. All at the time same. This recipe manages to meet those criteria because of two special additions: ground chocolate chips (both milk chocolate and white chocolate) and ground oatmeal. The cookies also have less flour and are baked for a slightly longer period at a lower temperature. I add a bit of powdered sugar to the dough for more tenderness. They also have an extra egg yolk, which increases richness and tenderness.
With all of these changes, the cookies are spectacular. I don’t make any other chocolate chip cookies anymore (with the exception of my Browned Butter Toffee Chocolate Chip Cookies, of course!).
I do have one caveat. The chocolate chips you use must be exceptional. I favor Guittard chocolate chips. Both their milk chocolate and dark chocolate chips are so good it’s hard to stop eating them right out of the bag.
And here’s a great tip: I like to make a double batch. I then form balls from half of the dough and freeze them. Put them on a parchment paper-covered cookie sheet and freeze solid, then pack into freezer containers, separating each layer with parchment paper (don’t use freezer bags or they will stick together!). You can bake them from frozen any time you want a fabulous treat. Just add 2 to 4 minutes to the baking time.
Enjoy these cookies and fill up your cookie jar. Everyone will thank you. Profusely.
How to Make The Best Chocolate Chip Cookies
- Measure the flour correctly! I can’t stress this step enough.
- Make sure that the butter is softened, but not too soft, so the sugar is thoroughly mixed into it. This “creaming” step creates small holes in the butter that create the texture of the cookie.
- The best way to soften butter is to let it stand at room temperature for a couple of hours. You can use the microwave in a pinch, but you risk melting part of the butter which will affect the texture.
- Do not overmix when you stir in the flour mixture. Overtaxing will develop the gluten in the flour and make the cookies tough.
- And watch them carefully when they are baking. You don’t want to overbake these cookies.
- Cool the cookies on a wire rack to ensure they are crisp.
Why This Recipe Works
- The ground chocolate and ground oatmeal are finely divided solids. They work within the dough to interfere with gluten formation so the cookies are tender.
- The chilling step lets you use less flour because it firms up the structure. It also ensures that the cookies start to set in the oven before the dough gets too soft, so they keep their shape.
- A bit of powdered sugar, which contains cornstarch, also interferes with gluten production so the cookies are tender.
Steps
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1
Done
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In a large bowl, combine the butter, brown sugar, granulated sugar, and powdered sugar. Beat until smooth and fluffy. |
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2
Done
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Add the vanilla, eggs, and egg yolks and stir until blended. |
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3
Done
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In a blender or food processor, combine the oatmeal and 1/4 cup of the milk chocolate chips along with the white chocolate chips. Blend or process until the particles are fine. Do not overprocess. Stir into the batter. |
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4
Done
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Add the flour, baking soda, and salt and mix just until combined. Then add the semisweet chocolate chips, the remaining 1-3/4 cups milk chocolate chips, and the pecans. |
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5
Done
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Cover the dough and chill in the refrigerator for at least four hours. You can chill the dough overnight, up to 2 days. |
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6
Done
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To bake, preheat the oven to 325°F. form the dough into balls using a tablespoon for each. Place 3 inches apart on parchment paper-lined cookie sheets without sides. |
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7
Done
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Bake the cookies for 12 to 16 minutes or until they are just set and are lightly browned around the edges. Let cool on the cookie sheet for 1 minute, then remove to wire racks to cool completely. Store in an airtight container. |
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8
Done
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To bake from frozen, bake for 14 to 18 minutes or until the cookies are set and lightly browned. Follow the same cooling instructions. |
