When I first opened Pint Size Bakery, we didn’t sell chocolate chip cookies because I couldn’t perfect my recipe. Like many people, I grew up eating the Nestlé Toll House version, and while they’re nice straight from the oven, they’re only OK after they cool down. I wanted my ultimate chocolate chip cookies to be crispy on the outside and chewy on the inside, even at room temperature. I challenged my bakers (with the promise of a $50 reward) to bring in their best recipes for testing. To make sure we were comparing apples to apples, we scaled everything down to a manageable size batch for testing – or so we thought. A simple math error in one of the recipes resulted in the winner. Not believing that a mistake could have created the best cookie, we decided on a blind taste test and March Madness-style bracket system. Round after round, this cookie claimed the top spot.
The following recipe includes instructions for both freshly baked cookies and frozen dough that you can bake later. In my opinion, a baker’s best friend is the freezer. We bake all of our cookies and scones from scratch-made frozen dough to yield the best final products. Freezing dough before baking it allows the butter to firm back up and gives sugars and other flavorings time to do their special magic in the freezer. Plus, if you freeze your dough (or at least some of it), you can have freshly baked cookies whenever you want.
The Ultimate Chocolate Chip Cookies
If using frozen dough, bake cookies for 12 to 15 minutes instead.
Yields | 4 dozen |
- 3¹⁄₃ cups unbleached, all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup room-temperature unsalted butter
- 1 cup tightly packed light brown sugar
- 1¾ cups granulated sugar
- 1½ tsp kosher salt
- 1 Tbsp unsulphured molasses
- 2 eggs
- 2 tsp vanilla extract
- 2½ cups 60-percent dark chocolate chips
| Preparation | Preheat oven to 375°F. Prepare a cookie sheet with parchment paper and set aside.
In a large mixing bowl, combine flour, baking soda and baking powder and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugars, salt and molasses on medium speed. Cream for 15 minutes until soft and lighter in color. Add eggs and vanilla and scrape sides of bowl thoroughly. Add flour mixture, creaming until just combined. Stir in chocolate chips.
Spoon dough into 48 small balls and place, 2 inches apart, onto prepared cookie sheet. (If freezing dough, transfer cookie sheet to freezer; once frozen, store dough balls in an airtight container or freezer bag for up to 2 months.) If baking cookies right away, immediately transfer cookie sheet to oven and bake until just barely golden on the edges, 9 to 11 minutes. Serve.