Yes, I know. BOLD CLAIM. Best cookies in the world? I’m sure you’re rolling your eyes. But they REALLY are the best, I can promise you that. I have played with and tweaked this recipe to make it perfection and while I am not asking for a Nobel Peace Prize, perhaps I should be considered a formidable candidate for President of the World.
Note: This recipe makes 5 dozen cookies. YES, you can freeze the dough in balls for later. YES you can bake all the cookies and freeze the leftovers. I use these freaking AMAZING pans (*affiliate link*) to bake 24 cookies at a time.
BEST COOKIES EVER
- 4.5 cups flour
- 1½ cups white sugar
- 1½ cups brown sugar, packed
- 2 cups butter
- 4 eggs, large
- 2 tsps baking soda
- 2 tsps salt
- 2 tsps vanilla extract
- 4 cups ISH milk chocolate chips
Baking isn’t like cooking. It is science. You cannot just wing it. You have to treat it with respect. Cooking is like hanging with your pals, but baking is like tea with your Grams. Be responsible and follow the rules. If you make substitutions to this recipes, I have no idea what kinda fresh hell might happen so proceed with caution.
- Preheat oven to 375 degrees F.
- Then, mix all your wet ingredients together (I use a Kitchenaid Mixer)
- Cream together your butter, eggs, sugars, and vanilla extract until creamy.
- Gradually add your dry ingredients in (flour, baking soda, salt)
- Chocolate chips go last. No science here. Measure that shit with your heart.
- IMPORTANT: This is the most important direction. You gotta chill the dough – minimum 4 hours, but overnight is ideal. Why? Because it guarantees the perfectly cooked cookie edges and ooey gooey insides. If you don’t chill the dough, it just cooks all the way through and while satisfactory, they will not be the world’s best cookies.
- Tale that chilled dough and drop by rounded tablespoon (or just roll it into balls like I do) onto your cookie sheet – a silpat ensures even baking.
- Bake for 10-12 minutes. I find the first batch needs 12 minutes because the pan is cool, and the rest need 10-ish minutes.
- When the edges are brown and the insides look gooey still, take ’em out
- Transfer to cooling rack.
- BOOM DONE.