So, I’m a bit of a psycho. While five months pregnant and full of raging baby hormones I decided that I needed to perfect a chocolate chip cookie recipe for my unborn child. You know, the one that wouldn’t actually even taste a cookie for another couple of years and wouldn’t be able to articulate a preference in cookies for several years more after that. Yeah, I wanted to create the recipe that would cement “my mom’s chocolate chip cookies” as a feature in my offspring’s childhood and I have absolutely no idea why. Even though I am clearly insane, this weird compulsion resulted in the best chocolate chip cookie recipe ever… for real.
I’ve always used Barefoot Contessa’s chocolate chunk cookie recipe as my go-to, but because I’m an obsessive-compulsive perfectionist I really wasn’t happy with it.
In my quest to find the perfect cookie, I tried tons of recipes; most notably Tara O’Brady’s recipe from the Seven Spoons cookbook, Pinch of Yum’s soft cookie recipe, the New York Times recipe, and this top-rated recipe from Food.com. They were all good, but not quite what I wanted. I wanted a cookie that was soft and chewy, but not doughy. Not thin and crispy, but not thick and dense. Chocolatey, but not so full of chocolate that you couldn’t taste the cookie dough. It also had to be sweet enough to be a treat, but not sickly. Finally it needed a little bit of saltiness, to balance the chocolate and copious amounts of sugar.
The recipe below is the holy grail of chocolate chip cookie recipes; using the best elements of all the recipes I tested, it produces a perfectly chewy and precisely chocolatey cookie without any complicated ingredients or annoying chill time for the dough. Using half whole eggs and half egg yolks keeps the dough moist without the spreading and crispiness that the omitted egg whites would create. I used light brown sugar, which contains less molasses, because I found that I preferred the taste and texture of the final product over regular brown sugar. I tried recipes with cake flour, bread flour, all-purpose flour, and various combinations of the above- ultimately I didn’t find that much of a difference so I stuck with all-purpose. While my old stand-by recipe had a base of softened butter creamed with sugar, this recipe uses melted butter, which is 1) easier, and 2) seems to mimic the textural result of curing the dough without any wait time. I also use salted butter, which I don’t recommend for any other baking ever- but 100% suggest in this recipe. I also recommend chopping your chocolate nice and small, so there are no huge chunks to overpower your cookie. This is a big-batch recipe; you can halve it, but trust me, you’re going to want those extra cookies once you taste them!