this is the best chocolate chip cookie you will ever bake. they’re not thin and crispy at all – if you’re one of those disgusting people who likes your chocolate chip cookies like that, get the hell out of here. these cookies are crunchy when you bite into them, but soft and super moist and almost raw in the center. they are perfect for dunking into milk, or if you’re like my honeybun, undercooking and acting as the base for some ice cream.
if you don’t prepare them exactly as instructed, they will bake up really puffy and almost a little dry and will go stale in a couple of days. if you try to skimp on ingredients or make them “healthier,” just find another recipe because these are not for you. each of these cookies has 250 calories, just like they’re supposed to. i promise they’re the best choco chip cookies you’ll ever eat, but you absolutely have to follow the directions.
best chocolate chip cookies EVAR.
2 sticks SALTED butter, room temp
3/4 cup packed light brown sugar (NOT the granulated kind!!!)
3/4 cup packed dark brown sugar (yes, you need both)
2 large eggs
1 generous tsp vanilla
2 1/2 cups flour (don’t be an ass and try to use wheat flour or something)
1 level tsp baking soda
like 4 hard shakes of a salt shaker, or about 1/8 tsp salt. NOT kosher salt.
2 cups semi-sweet chocolate chips (use nestle, please, and don’t use milk chocolate – it’s WAY too sweet for this)
1 cup walnuts (i like to break the whole walnuts apart with my hands, so i get a good bite in the cookie. don’t put them through the food processor though – you want them chunky)
mix dry stuff in one bowl and set aside. cream butter and sugar. add eggs and vanilla and blend at a high speed until the mixture is slightly lighter in color. add the dry stuff mixture slowly. as soon as the dough pulls together and the flour is fully incorporated, add the chips and walnuts. mix until they are JUST evenly distributed, then stop.
this step is crucial: roll out a long sheet of saran wrap and flatten the dough into a rectangle on it. it should be about an inch thick, maybe an inch and a half, and probably 12 or so inches wide. wrap this up, then put it into a large ziploc bag and freeze overnight. YES, YOU HAVE TO DO THIS.
next day, take your dough out and let it defrost on the counter for an hour or so. preheat your oven to 400. the dough should still be really firm, and you should need a knife to cut through it. cut your dough into large cubes that you should be able to roll into golf balls (the heat of your hand will make it a little more malleable). do not flatten them. place onto a cookie sheet covered in parchment paper and bake.
hopefully your oven has a light, because you will need to keep a close eye on these suckers. i bake them until i can smell them, then i go into the kitchen and watch them like a hawk. you want the edges to be brown, and the tops to be just golden brown, but you can tell the insides are mushy soft. this usually takes me about 6-8 minutes, but don’t trust my time judgement – you need to WATCH them. don’t worry, even though they look under-done, when they cool the middles will firm up and the texture will be amazing.
grab a huge glass of milk and enjoy eating half your day’s calorie allowance in one sitting. these are serious.
