The World’s Best Chocolate Chip Cookie Recipe? You Decide.

ChocChipCookie

The Ultimate Chocolate Chip Cookie?

In an earlier post, I wrote about my quest for the best chocolate chip cookie recipe on the planet. For the good of my fellow humans and in the name of Science I have unselfishly continued to tinker with the recipe — and consume the results. 

Recently, I decided to try using Guittard Semisweet Chocolate Mini Chips in the recipe instead of regular-sized chips. Eureka! The result was a cookie that has bits of melted chocolate throughout, balancing nicely with the crispy, lightly salted cookie base. Could this finally be the Holy Grail of chocolate chip cookie recipes? Only time, further testing–and your comments–will tell. Here’s the updated recipe:

Possibly the Best Chocolate Chip Cookies on the Planet

1/2 cup (1 stick) unsalted butter
½ cup solid vegetable shortening
3/4 cup granulated sugar
3/4 cup brown sugar
¼ teaspoon sea salt
2 eggs
1 1/4 teaspoons vanilla extract
2 cups sifted flour
1 teaspoon baking powder
1 cup top quality semisweet chocolate mini chips 

Preheat the oven to 325 degrees F. In a large mixing bowl, use an electric mixer to cream the butter, shortening and sugars together. On low speed, slowly add the eggs and vanilla and mix until combined.

In a separate bowl, use a whisk to combine the flour, baking powder and salt. Add to the butter mixture and mix until well combined. Add the chopped chocolate and stir until the chocolate is incorporated thoughout the mixture. Form the dough into 1 ½-inch balls and arrange on a Silpat-lined baking sheet approximately 2 inches apart. Bake for about 12 to 13 minutes, turning the pan once at the halfway point. (Note: oven temperatures vary, so watch the first batch carefully. You want the edges to be just barely, barely light brown; remove the cookies the second they reach that stage.)  Remove the tray from oven and cool the cookies for a minute on the tray, than transfer immediately to a wire rack so they don’t cook any further and harden. Store in an airtight jar for up to 5 days, or freeze for up to a month. Makes about 3 dozen cookies.

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One CommentLeave a comment

  1. I made this recipe but mine didn’t come out as good. Not bad but not as butter-melty as the photo. They were still good though. I don’t think they were the best in the world but we still enjoyed them.


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