The Best Chocolate Chip Cookies

The Best Chocolate Chip Cookies

by Kristen on November 2, 2012 · 11 comments

The Best Chocolate Chip Cookies

I’ve had a serious craving for chocolate chip cookies for what seems like forever. I don’t normally have much of a sweet tooth but days dragged on and I couldn’t get cookies off my mind. It was this picture on Food Porn Daily of My Daily Morsel’s Salted Bittersweet Chocolate Chip Cookies that sealed the deal. Seriously, how is anyone supposed to resist a picture like that?

The Best Chocolate Chip Cookies

These dark chocolate chunk and sea salt cookies are egg free only because when I went to pull the eggs out of the fridge I realized there weren’t any in there. Don’t you hate it when that happens? Everything else was mixed and ready to go, it was pouring rain outside and I was minutes away from curing my nagging chocolate chip cookie craving. Desperate times called for desperate measures. I used yogurt instead, and it turned out great.

The Best Chocolate Chip Cookies

These cookies are everything a chocolate chip cookie should be. They’re soft and chewy on the inside and a tiny bit crunchy around the edges. There’s big chunks of chocolate throughout and tasty little nuggets of salt which make me even happier with every bite.

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5.0 from 5 reviews

Dark Chocolate Chunk and Sea Salt Cookies
 
Prep time
Cook time
Total time
 
These are the best chocolate chip cookies ever!
Author:
Serves: Makes about 3 dozen
Ingredients
  • 2 cups + 1 tablespoon all-purpose flour
  • ¾ teaspoons baking powder
  • ¾ teaspoons baking soda
  • ½ teaspoon fine sea salt
  • 1 cup butter, at room temperature
  • ¾ cup packed brown sugar
  • ½ cup + 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • ¼ cup plain greek yogurt or sour cream (or 2 large eggs)
  • 2 cups good quality dark chocolate, cut into chunks
  • Maldon sea salt (or another good quality, mild flavoured sea salt) for sprinkling
Instructions
  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and ½ teaspoon of salt in a medium bowl. Set aside.
  3. Using an electric mixer, beat together the butter, both sugars, and vanilla in a large bowl for 2 to 3 minutes, until light and fluffy. Add the yogurt (or eggs) and blend well. With the mixer on low speed, add the flour mixture in three additions, blending until just incorporated. Fold in the chocolate chips.
  4. Scoop cookie dough into tablespoon sized portions and roll into balls. Place on parchment paper lined baking sheets and gently flatten cookies using your fingers. Sprinkle a little Maldon sea salt over each cookie.
  5. Bake cookies for 10 to 12 minutes, until the edges are lightly golden brown and the centers are puffed. Remove from the oven and let cool for 5 minutes. Transfer the cookies to wire racks and let cool completely.
  6. Enjoy!

 

Craving cookies? Try out these recipes:

White Chocolate and Cranberry Butter Cookies

Bacon, Bourbon and Peanut Butter Cookies

Lemon Poppy Sugar Cookies

Melt-In-Your-Mouth Shortbread Cookies

{ 11 comments… read them below or add one }

Rachael {SimplyFreshCooking}

Craving. these. bad. now. :)

Reply

Kristen

You should make them! They’re damn addictive :)

Reply

Riley

Kristen, I’m so excited that you tried my recipe!! They look awesome, and I’ll definitely have to try making them with yogurt sometime soon!

Reply

Kristen

I was helpless to the photo of yours on Food Porn. Seriously, I basically sprung from my couch and ran to the kitchen!

Reply

Jocelyn

The best!! This is a hefty claim. I adore chocolate chip cookies and must try these out!

Reply

Kristen

LOL it is a hefty claim. I think to officially claim ‘the best’ I’d have to line up all the different chocolate chip cookies and eat them one after the other. Actually that sounds like a lot of fun :)

These ones were really great, especially warm out of the oven. Wish there were still some left :)

Reply

Jane

Is it really only two cups of flour? I just made them and they’re looking like they don’t have enough flour…super sticky? Help!

Reply

Kristen

Hi Jane,

I did use only 2 cups plus 1 tablespoon of flour. How did yours turn out?

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Jane

I added maybe 1/4 cup more flour and it was totally fine! I live on the coast and I also pour instead of scoop my flour so that’s probably why that was the case! Great recipe!!!

Reply

Jessica

Hi Kristen,

I just wanted you to know how amazing these turned out! I love to bake but my toddler has an egg allergy and I have yet to find a recipe that was worth the effort and have been left bitterly disappointed…until now :) I even slightly undercooked a batch and froze them. I popped a few into a warm oven when guests came over for freshly baked cookies. Brilliant!!!

Reply

sweetashoneynz

I will have to try this recipe this week end. My husband loved cookies but I never manage to find THE recipe! Sounds really yum!

Reply

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