We often point out how much Mike loves ice cream, but fact of the matter is that he’s a true cookie monster too. And another fact is that if you pair an ice cream lover and cookie monster with someone who’s kind of into sweets but maybe not a total devotee, you’ll quickly have two ice cream lovers and two cookie monsters. That is, if the first one possesses the skills to make fantastic homemade ice cream and bake the most delicious cookies. You all know where this is going. He got me.
Chocolate chip cookies rank as the no. 1 favorite cookie around here. Yes, a classic. Yes, a little bit predictable. But still. Goodness – when they’re good, they really are the best cookies in the world.
It’s taken Mike many attempts over the years to get to this point, I’ll tell you that. He’s probably tried every single recipe claiming it’ll yield “the best chocolate chip cookies ever” out there and he’s worked on his own version for a long time. His list of preferences is long and detailed – chewy, not cakey, firm, not crispy – and, well, here we are. It’s not necessarily vegan. It can’t exactly be labeled eco-friendly either, or claim to be particularly rich in any vitamins or minerals. But sometimes, this is exactly what we want and need, and then we go for it.
För recept på svenska, klicka här: Chocolate chip cookies: bästa receptet någonsin
225 g butter, melted
300 g brown sugar (~3 1/2 dl tightly packed)
1 egg + 1 egg yolk
360 g all purpose flour (~6 dl)
1 tsp baking soda
200 g dark chocolate, roughly chopped (~2 1/2 dl)
- Place the brown sugar in a bowl and pour over the melted butter. Whisk until uniform and let cool for about 5-10 min.
- Add in the egg and egg yolk to the butter-sugar mixture. Make sure you mix well.
- Add flour and baking soda and stir to combine, but don’t over mix.
- Fold in the chocolate. Put in the fridge to chill for 30 min.
- While to dough is chilling, set the oven to to 190ºC.
- Scoop up about 1-2 tbsp of dough at a time and roll into balls. Place these on a parchment paper covered baking sheet (allow for space to spread – we do 12 cookies per sheet) and bake in the middle of the oven for 8-10 min, or until lightly golden around the edges. Let cool and repeat with the rest of the dough.
Insider tip: these are fantastic if kept in the freezer. Let thaw for a few minutes before eating and you’re in for a treat.
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– Sophia & Michael