Written by Katherine Sasser.
Photos by Elizabeth McLaurin.
Today I am sharing my recipe for the World’s Best Chocolate Chip Cookies. It’s no joke, I would bet my life on these cookies. They make grown men swoon and children gasp. They are oversized, perfectly soft in the middle, and satisfyingly crisp on the edges.
As far as recipes go, there is nothing remarkable about the list of ingredients, and there isn’t a secret sauce or unconventional addition. All the magic is held in the details and execution. Here are the important things to know when making these cookies.
First, you need to cream the butter and sugar, not just mix it. Creaming butter and sugar takes three to five minutes in a stand mixer, and can only be properly done with butter that has fully come to room temperature (which can take several hours).
Second, you need to use solid, sturdy, metal sheet trays. No baking stones. No aircushioned sheets. No flimsy dark pans. You want restaurant-quality half sheet trays lined with parchment paper for best results. Stores like Williams-Sonoma, Sur La Table, and Ace Mart Restaurant Supply will have the right tool for the job.
Third, bigger is better. This recipe will yield fifteen enormous cookies, and the size affects the final product. Yes, you can bake these cookies smaller, but the proportion of crusty edge to soft center will not be the same.
Fourth, and finally, you need to take these cookies out of the oven while they still look underdone in the center, bang the sheet tray on the counter, and then allow them to cool completely before diving in. I cannot emphasize this step enough. Underdone coming out of the oven equals perfectly done once they cool. It’s magical, and it’s worth the wait.
I can’t wait to hear how these turn out for you!
World’s Best Chocolate Chip Cookies
adapted from Martha Stewart Living Comfort Food
yield: 15 giant cookies
2 sticks (1/2 pound) unsalted butter, room temperature
1/2 cup granulated sugar
1 1/2 cup packed brown sugar
1 teaspoon pure vanilla extract
1 large egg, room temperature
2 cups all-purpose flour
1/2 teaspoon backing soda
1/2 teaspoon Kosher salt
12 ounces semi-sweet chocolate chips
Preheat over to 375 degrees. Line three baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the egg and vanilla. Mix to combine.
In a large bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the butter and egg mixture. Mix on low speed until just combined. Stir in the chocolate chips.
Scoop out fist-sized balls of dough, and place five cookies on each prepared baking sheet. Bake for 11 minutes, or until just brown on the outside and still a bit underdone in the center. Rap the pan on the side of your counter, and allow the cookies to cool completely.