The Best Chocolate Chip Cookies

I have been trying to create the best chocolate chip cookie recipe for a while now. There was a lot of trial and error and many cookies that went in the garbage. Sometimes it just doesn’t work to make a recipe healthier.

The key to these, super flavorful, cookies is to let them chill overnight. I know, in our world today people want immediate gratification, but chilling the dough overnight is crucial, trust me.  I know, when you make chocolate chip cookies, you just want to eat them, but the flavor they have is totally worth the wait.  When you put the dough in the fridge overnight the dough marinates and it gives it fantastic flavor. These cookies are soft and chewy in the middle, crunchy around the edges, and delicious.

Wouldn’t it be nice to be able to make the best homemade chocolate chip cookies whenever you want, without having to get even one bowl dirty. This cookie dough is freezer friendly. You can put the dough directly from the freezer into the oven. Check out my recipe notes on how to freeze the best chocolate chip cookies.

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The Best Chocolate Chip Cookies

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• Author: Lisa
• Total Time: 33 minutes
• Yield: 2 dozen 1x

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Description

The best chocolate chip cookies are truly the best.  This recipe was tried and tested more times than I can count.  The have a little crunch on the outside and are soft on the inside.

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Ingredients

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• 2 1/2 cups unbleached all purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 2 teaspoons pure vanilla
• 3 tablespoons maple syrup
• 1 large egg
• 1 egg yolk
• 1/2 cup dark chocolate chips
• 3/4 cup semi sweet chocolate chips
• 2/3 cup pecans, chopped

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Instructions

1. In a large mixing bowl, sift together flour, cornstarch, baking soda, baking powder and sea salt. Set aside.
2. Use a stand mixer with a paddle attachment to cream together butter and sugars until light and fluffy. Add vanilla, maple syrup, egg and egg yolk. Beat until combined, scraping the sides of the bowl as needed.
3. Add dry ingredients, 1 cup at a time, to wet ingredients. Once dry ingredients are incorporated, add chocolate chips and pecans and stir, by hand, until they are evenly distributed.
4. Chill dough overnight. When you are ready to make cookies, preheat oven to 350 degrees. Then scoop, using #24 scoop, onto cookie sheet. I line mine with a silicone baking mat.
5. If baking chilled dough, bake for 13 minutes. If you are baking the dough at room temperature, bake for 11 minutes.  Once cookies are done, let them cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack.

Notes

Silicone baking mats are a must.  This helps the cookie to cook evening, not stick to the pan, and prevents your cookies from becoming more browned on the bottom. 

Two Options to Freeze:

Option 1: After you have let the dough marinate overnight use a #24 scoop, from my scoop set, to make dough balls.  Place the dough balls on a parchment lined cookie sheet and flash freeze for 2 hours.  Once fully frozen, place the dough balls into a gallon freezer bag and back in the freezer. When you are ready to bake: Take desired amount of cookies out of the freezer and place them on a cookie sheet to thaw a little while your oven is heating up.  Bake as directed.

Option 2: After you have baked the cookies, let them cool completely, put them in a gallon freezer bag or air tight container and freeze. When you are ready to eat them: Thaw on the counter for a few hours and enjoy!  Once they are thawed, I like to put mine in the microwave for about 15 seconds so they are warm and gooey. 

• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Category: Baked goods