The Best Chocolate Chip Cookie Recipe Ever

This was the title of the recipe that my sister emailed me last week. I am always skeptical whenever there are such wild claims as this, but I figured the only way to find out was to try it out.

If you are curious, the recipe is here.

I don't have an extensive knowledge of chocolate chip cookie recipes, so I can't really say if this one is the best ever. I can say, however, that it is pretty damn good. So good, in fact, that it is now my favorite chocolate chip cookie recipe.

I probably should write it on something other than scrap paper. 

From what I can gather, one of the reasons that this recipe is superior is because it calls for two different kinds of flour; bread flour and cake flour. Apparently, the bread flour makes the cookie more chewy. 

I couldn't find any cake flour at the store, but according to the internet, you can just add cornstarch to all purpose flour. For example, if your recipe calls for 2 cups of cake flour, you use 1 3/4 cups all purpose and 1/4 cup of cornstarch. An excellent thing to know for the next time I make a cake. 

The second reason (and I can't believe I've never thought of this) is because it calls for dark chocolate chips.

This recipe was especially dense. It definitely tested the limits of my little hand mixer and I started to worry when it almost stopped completely. It made me really really wish for a KitchenAid.  

I would like a purple one. 

Anyway, after nearly killing my tiny mixer, I had to do the most difficult part of the process. I had to put the cookie dough in the fridge for 24-36 hours. Ughhh.

Exactly  24 hours later (it just sort of happened, I promise I wasn't waiting around counting down the minutes) I popped the first batch into the oven. I did, however watch them bake. Now the recipe says to form the dough into balls roughly the size of golf balls and sprinkle it with salt (it activates the sweet). I decided to up it a notch by sprinkling it with sea salt.

Fellow bakers know, the first batch is usually not perfect for any slew of reasons. Not with this recipe. At exactly 23 minutes, I took the cookies out of the oven; they were perfect.

Unfortunately, due to the size, you can only bake six at a time.

I couldn't wait for them to cool, I immediately poured myself a glass of milk and broke open a cookie. Let me tell you, it might have been the best cookie I've ever eaten. It was warm and chewy on the inside and crispy on the outside. It was everything a chocolate chip cookie should be.

I am officially addicted. 

So if you are looking for an excellent cookie recipe, I urge you to try this one. I couldn't find anything I didn't like about it. The website has all kinds of delicious looking recipes, including one for Boston Creme Cupcakes.

I think I've found my next baking project.