Kate D.'s Greatest Chewy Chocolate Chip Cookie

Ahh.... chocolate chip cookies. Honestly, I cannot name another dessert that brings me the same joy as a warm, comforting chocolate loaded cookie. I would like to introduce to you the most amazing cookie recipe that has been tweaked to perfection just for you.

I have always been on the search for the flawless chocolate chip cookie. I have found many good recipes but I wanted GREAT. I desired a tasty cookie with the perfect texture. Striving for perfection is an unrealistic accomplishment, unless you are talking about these cookies. They are heavenly and absolutely everything you could dream of in a chocolate chip cookie.

“And finally, AHA! The most glorious chocolate chip cookie was born. And yes, a cookie can absolutely be glorious and after you try them you will 100% agree.”

The original recipe I started with was created by Modern Honey. Her blog dubs these cookies as the "The famous Levain Bakery chocolate chip cookie recipe that everyone goes crazy over!" I myself have never been to this infamous bakery in New York, but the pictures spoke for themselves so, I began baking. To say the least, the cookie was a hit. However, It still wasn't exactly what I had in mind. I tweaked the recipe and made a few more batches (maybe 7???? I know slightly obsessive or maybe just determined) and finally, AHA! The most glorious chocolate chip cookie was born. And yes, a cookie can absolutely be glorious and after you try them you will 100% agree.

Recipe Notes

There are a few ingredients and techniques I would like to share with you before you get started on making the cookie of your dreams ;) First, the recipe calls for vanilla extract but I have found the best vanilla flavor is created with vanilla paste. If you use vanilla paste, use 1 teaspoon only. The cornstarch is the secret ingredient here. It is used to add thickness without having a dry cookie. Trust me on this one!!!! I suggest using cake flour with regular flour as it allows the cookie to have a more tender texture. But, you can substitute the cake flour for regular flour as well. Here is my favorite cake flour and the one I used in this recipe.

Ghirardelli Semi-Sweet Chocolate Chips are my favorite baking chips you can easily find. This is what the packaging looks like.

Also, I have found that mixing chocolate chips and chocolate chunks allows for the perfect chocolate balance to compliment a cookie. Above is the bakers chocolate that I have used with this recipe. The best way to shape the cookie dough is with an ice cream scoop (I know it sounds odd) but this way you can recreate a consistent cookie size and keep the cookies room temp by avoiding using your hands.

The cookies will brown on the bottom first- THIS IS OKAY. I have found that placing the cookies on the top rack allows for the most even baking. I know eating cookies fresh out of the oven is a heavenly experience, however, these cookies require a little bit of patience. They are best after they have had time to sit for around 10 min. ENJOY!!! XOX Kate D

The Best Chocolate Chip Cookie Recipe

Prep Time: 15 Min

Cook Time: 15 Min

Total Time: 30 Min

Ingredients

• 1 cup Cold Butter cut into small cubes

• 1 cup Brown Sugar

• 1/2 cup Sugar

• 2 Eggs

• 1 & 1/2 teaspoon Vanilla Extract

• 1 & 1/2 cups Cake Flour

• 1 & 1/2 cups All Purpose Flour

• 1 teaspoon Cornstarch

• 3/4 teaspoon Baking Soda

• 1/4 teaspoon Salt

• 1 cup Chocolate Chips

• 1 cup Chopped Bakers Chocolate (Germans Sweet Chocolate)

• 1 cup Chopped Walnuts (optional but highly encouraged ! )

• sprinkle of Sea Salt (optional)

Instructions

• Preheat the oven to 375 degrees

• In a large mixing bowl, cream together cold cubed butter, brown sugar and sugar for 4 minutes until creamy

• Add eggs, one at a time, mixing well after each one

• Add vanilla extract

• Stir in the flours, cornstarch, baking soda, and salt. Mix until just combined. Do not over mix! Stir in chocolate chips and walnuts by hand.

• Lay parchment paper (or use butter/coconut oil etc.) on a lightly colored cookie sheet

• Separate dough into large balls and place on the cookie sheet 2 inches apart so they do not spread together.

• Bake for 10-15 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

• Sprinkle sea salt on the top of the cookies after they have had a little time to sit.

• Enjoy :)

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