In an exhaustive search to find the perfect chocolate chip cookie - the sole recipe I will use from now on and pass down through the generations - I made sure to test out the most popular recipes I could find. Candidates for tastiest chocolate chipper included:
- Nestle Toll House Cookie Recipe
- NYTimes Chocolate Chip Cookies
- David Lebovitz's Chocolate Chip Cookies
- Perfect Chocolate Chip Cookies from Cook's Illustrated
- Allrecipe's Award Winning Soft Chocolate Chip Cookies
I tell you this, Instructables fans, I hesitated to share the results of this experiment with you. It is now one of the most potent tools in my recipe belt, and I have secretly entertained fantasies of launching my own bakery, based on the inspiration provided by this recipe alone. But alas, I already have an awesome job here at Instructables HQ, and it would be criminal of me to keep this secret to myself.
If you follow this recipe, you'll soon be known wide and far for your amazing chocolate chip cookie skills, and will be called upon to provide them at every function. I recommend making up a huge batch and storing them in the freezer. What could be better than surprising your guests with freshly-baked, bakery-quality chocolate chip cookies in fifteen minutes?
Nothing. That's what.
Step 1: Ingredients
And here I present to you, David Lebovitz's recipe, the winningest cookie in the world (or at least my kitchen):
- 2 1/2 cups (350 g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup (8 ounces/225 g) unsalted butter, at room temperature
- 1 cup (215 g) packed light brown sugar
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2 cups (about 225 g) nuts, toasted and chopped
- 14 ounces (400 g) bittersweet chocolate, coarsely chopped
- Sea salt for sprinkling on top (what??)