I have a very small confession. This recipe is sort of already up on the blog. I hemmed and hawed about posting this up again (I never just haw. I sometimes hem alone, but haw never gets much use away from hem. Or hee I guess, if you are a donkey), but I think it's worth it. These chocolate chip cookies are from Dorie Greenspan and they are magical. I’m worried that I kind of over-fancied them up in their previous appearance here and that distracted from the fact that these are the best chocolate chip cookies ever. I made the recipe for the blog with blueberries, white chocolate and pistachios, which was a fun dalliance with some alternative flavours, but I just want to emphatically say that with chocolate chips, these are just amazing. They are really spready, which I like, and not at all cakey. They are crispy-caramelly at the edges and soft and chewy in the centre. I always err on the side of a little underbaked - they will set up a bit more as they cool and they MUST have chewy centres. The contrast between the thin, almost lacy outsides and gooey-soft middles is maybe the very best part.
All of this is to saw that Dorie Greenspan is an amazing cookie genius and her chocolate chip cookies are the best ever and all I will ever need chocolate-chip-cookie-wise for the rest of my life. She is also hugely stylish, with excellent glasses-scarf-hair game that comes off as charmingly elfish and I want to borrow her scarves. I have a big cookie-crush! I urge you to peruse her recipes, I have never been disappointed yet.
best ever chocolate chip cookies:
From Baking: From My Home to Yours by way of Food52
2 cups all-purpose flour
1 teaspoon salt
¾ teaspoon baking soda
1 cup butter, at room temperature
1 cup sugar
⅔ cup brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups chocolate chips or chunks (I like combining milk, dark and white chocolate)
1 cup chopped walnuts or pecans (optional)
A pinch of flaky salt (optional)
Heat oven to 375F.
Cream sugars and butter in a stand mixer on medium speed until very fluffy, about 5 minutes. Add vanilla and eggs one at a time beating between additions.
Add dry ingredients and beat on low speed until well combined. Scrape the bottom of the bowl to make sure that you incorporate any unmixed flour.
Add chocolate and nuts if using, mix until evenly distributed.
Scoop 2 tablespoon-sized balls of dough onto a parchment lined cookie sheet. Sprinkle a little salt over each ball if desired. Leave plenty of space, these are very spready. Bake 8-10 minutes, take them out before they look completely set.