The BEST Chocolate Chip Cookies

These cookies are absolutely irresistible and, I have on great authority, are the best chocolate cookies you will ever bake. What makes them so special?

  1. They are a killer combo of soft and chewy inside with crisp edges.
  2. They use chocolate chunks (not chips!) which are mission-critical for getting ooey gooey layers of chocolate inside.
  3. A sprinkle of flaky sea salt and raw sugar on top = perfection.

Don’t take my word for it… bake some!

Painted Fork Blog | The Best Chocolate Chip Cookies Ever Recipe


The Best Chocolate Chip Cookie Recipe

Ingredients

  • 2 1/4 all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened not melted
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chunks
  • 1 cup dry roasted, unsalted pecan pieces (trust me on this one.)
  • Optional Topping: Mix together 2 Tbsp raw/course sugar + 1 Tbsp flaky sea salt

Directions

  1. Preheat oven to 375°F. Mix dry ingredients (excluding “topping”) in a bowl and set aside.
  2. In a large bowl or stand mixer with paddle attachment (recommended), mix together butter and sugars til fluffy and smooth.
  3. Gradually add the egg and vanilla and mix til combined.
  4. Mix in chocolate chunks and pecans with a spoon or rubber spatula.
  5. Using a 1-inch cookie scoop or standard kitchen spoon, drop dough balls on parchment lined cookie sheet, leaving about 2 inches in between. Sprinkle a little of the sugar + salt topping on the dough.
  6. Bake on middle rack of the oven for 9 mins. Cookies will be pale but should have some light browning on peaks and edges.
  7. Remove and allow to cool 5-10 mins on the baking pan before transferring to a wire rack to finish cooling. This is a critical step in keeping the centers soft but the cookies firming up enough that they wont be raw.
  8. Repeat until you’ve used up all your dough. Should yield 4-5 dozen cookies.

 

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