The Ultimate Chocolate Chip Cookies
Have you been searching for the perfect chocolate chip cookies? Look no further, because I have the ultimate recipe you’ve been dreaming of.
The texture of these chocolate chip cookies is exactly what cookie aficionados rave about. Picture this: each cookie is soft and chewy on the inside, making your taste buds rejoice with every bite. But the experience doesn’t stop there. The edges offer a slightly crisp and golden contrast that creates a delightful sensory experience. It’s the perfect balance that keeps you reaching for one more.
The flavors embedded in these chocolate chip cookies? Nothing short of extraordinary. This recipe offers a delightful combination of sweetness that comes from a carefully crafted dough, enhanced with a hint of vanilla and Earl Grey tea that provides a warm, aromatic undertone. The real showstopper here, though, is the chocolate. This isn’t your ordinary, one-note chocolate chip affair. In this recipe, we elegantly blend the creaminess of milk chocolate, the bold intensity of dark chocolate, and the sweet, creamy sensations of white chocolate. Each type of chocolate has been selected to complement the others, providing depth and complexity to the overall flavor profile.
Every bite offers a harmonious blend of buttery dough and chocolatey goodness. The inclusion of brown sugar gives the dough a rich, caramel-like flavor that pairs magnificently with the chocolate trio. The slight hint of sea salt sprinkled on top before baking cuts through the sweetness and elevates the flavors even further.
This isn’t just a cookie; it’s an experience. It’s a journey through flavor and texture that you can tailor to your preference. Want more chew? Bake them for a minute less. Prefer a crunchier edge? Leave them in the oven a touch longer. Whichever way you like them, they’re sure to become a new favorite in your home.
Preparing these cookies is a simple pleasure, and with each batch, you’ll find joy in the art of baking. Isn’t it time to treat yourself and your loved ones to a cookie that promises so much more than just a sweet bite? With these chocolate chip cookies, you’re not just indulging in a treat; you’re savoring the craft of fine cookie-making.
pro tips
- read the recipe! Always read the entire recipe before starting. This helps if any ingredients need prep work before being added to the recipe.
- mise en place: prep all ingredients before starting. This makes the process a breeze as everything is ready to go.
- dense cookies: for thick and chewy cookies, beat the sugar and butter to a creamy paste at a lower speed.
- eggs: don’t add your eggs all at once. Adding them one at a time is important to ensure proper emulsion.
- rest: resting the dough before baking allows the dry ingredients to fully absorb and the flavors to develop. It also gets the ingredients to the same temperature which is essential for an even bake.
equipment
- stand mixer or hand mixer: either one will work with this recipe
- ramekins
- mixing bowls-various sizes
- spatula
ingredients notes
- cake flour: low-gluten flour that helps keep the cookie soft and chewy. I recommend King Arthur Cake flour.
- cornstarch: also helps with softness and chewiness
- brown sugar: I use a mixture of light and dark brown sugar
- chocolate: I use Callebaut callets, they melt wonderfully and taste amazing! I use a mix of dark, milk, and white callets.
- earl grey tea: you can use loose-leaf or bagged. Use a mortar and pestle to grind the loose-leaf tea to a fine powder.
recipe instructions
- Cream the butter and sugars on speed 2 for 5 minutes until smooth and creamy. Do not over-mix if you want dense, chewy cookies. Scrape the bowl.
- Add the eggs and yolks one at a time. Be sure the egg mixes in completely before adding the next. Add the vanilla. Scrape the bowl.
- Add all the dry ingredients and mix on first speed until flour is almost mixed in. Add chocolates and finish mixing until you no longer see any flour, approximately 30 seconds.
- Remove the bowl from the mixer, scrape the bowl, and fold the dough a few times with the spatula to ensure all ingredients are mixed. When you finish the mix by hand, this helps prevent over-mixing.
- Using a cookie scoop or a kitchen scale, portion dough balls onto a lined sheet pan. Once all the dough has been scooped, place the pan in the fridge or freezer to rest for at least one hour before baking.
- Bake at 370° for 12 minutes. Baking time may vary. These cookies are tall and thick, they will not spread much. The cookie is done when the edges are browned and the center is soft to the touch but not gooey.
- You can store the dough balls in a freezer-safe container in the freezer for 3 months.
The Ultimate Chocolate Chip Cookies
Equipment
- 1 Stand mixer optional
Ingredients
- 280 g Butter cold
- 285 g Brown Sugar
- 115 g Sugar
- 2 bag Earl Grey Tea or 2 Tbsp loose leaf, finely ground
- 2 each Eggs room temperature
- 3 each Yolks room temperature
- 1.5 tsp Vanilla
- 230 g Cake Flour
- 275 g AP Flour
- 5 g Kosher Salt
- 8 g Cornstarch
- 6 g Baking Soda
- 165 g White Chocolate
- 250 g Milk Chocolate
- 255 g Dark Chocolate
Instructions
- Cream the butter and sugars on speed 2 for 5 minutes until smooth and creamy. Scrape the bowl.
- Add the eggs and yolks one at a time, until each is fully mixed in. Add the vanilla. Mix. Scrape the bowl.
- Add all the dry ingredients and mix on low speed for a minute. Add the chocolates and mix for 30 seconds to a minute.
- Remove the bowl from the machine. Scrape the bowl and fold the dough a few times to ensure all ingredients are mixed in.
- Scoop the dough and place it onto a sheet pan. Once all the dough has been scooped, place the pan in the fridge for one hour to rest.
- Bake at 370° for about 12 minutes. Allow to cool slightly before eating. Cool completely before storing.
Notes
storage tips
You can store the cookie dough balls in the freezer in a ziploc bag for up to 3 months. This way you can enjoy a chocolate chip cookie whenever the mood hits you.
Baked cookies should be stored in an air-tight container and still taste fresh for up to 4 days. Cookies will taste fine after 4 days but will not be the best quality.
more cookie recipes!
Fruity Pebbles Cookies , The BEST Espresso S’mores Cookies
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