Yes, I’ve been on a quest for The Holy Grail of chocolate chip cookie recipes. And I think I might have found it!
Published in Everyday Food magazine last fall, Martha Stewart and company dared to call these “Ultimate Chocolate Chip Cookies”. Ultimate is indeed a good word for these. They really weren’t falsely advertising the goodness of these cookies!
This is where I admit that I’ve wanted a chocolate chip cookie recipe that tastes like the cookies made from the stupid Pillsbury chocolate chip cookie dough that comes in a plastic tube. Despite my baking abilities and my good intentions to eat less processed food, I have to admit that I like the Pillsbury cookies as they are exactly and precisely how I want chocolate chip cookies to taste. I like them crisp around the edges yet soft, chewy and a touch under-baked. Sadly, Pillsbury always delivers on those qualities.
Fortunately this “Ultimate Chocolate Chip Cookies” recipe came along and I’ll never have to buy Pillsbury again. And neither should you.
The recipe make a lot of small cookies. When I saw how many cookies this recipe was going to produce, I wisely froze some of the scoops of dough for a future dessert emergency. I left them in the freezer for about 6 weeks and honestly the cookies tasted just as good then as they did when the dough was fresh.
You’ll notice that this calls for both milk and semi-sweet chocolate. I’m not a huge fan of milk chocolate but it works in this recipe. Use both kinds!
The recipe also mentions that you can add a couple of cups of walnuts or pecans to the recipe. I did add walnuts to part of the dough and they were a fantastic addition…if you’re the type to enjoy nuts in your cookies.
Ultimate Chocolate Chip Cookies
Recipe very slightly adapted from Martha Stewart’s Everyday Food magazine
Makes approximately 75 small cookies
- 3 1/2 cups unbleached all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 2 teaspoons coarse salt (I used kosher salt)
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups packed light-brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups semi-sweet chocolate chips
- 8 ounces milk chocolate, chopped
- Preheat oven to 350 degrees.
- In a large bowl, whisk together flour, baking soda, baking powder and salt.
- Using a stand mixer (or hand mixer if you don’t have a stand mixer), beat butter and sugars on medium-high until light and fluffy, 6 minutes.
- Reduce speed to low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated.
- Fold in chocolate chips and chocolate chunks.
- Using a small cookie scoop or a tablespoon, drop dough onto a parchment-lined baking sheet with about 2 inches between each scoop of dough.
- Bake until edges are light golden brown, about 10 minutes if you like your cookies slightly under-baked like I do, rotating sheets halfway through.
- Transfer cookies to a wire rack and let cool.
- Bake remaining dough in same manner as directed above. Or if you’ve got more dough than you need, unbaked cookies can be frozen on a baking sheet until firm; store in a resealable plastic bag in the freezer. Bake from frozen in oven preheated to 350 degrees.