There are a couple very important things you need to know about me to understand where this chocolate chip cookie recipe (and its well-deserved title of “the ultimate“) came from:
- I’m a die-hard Friends fan. I’ve seen the entire series, beginning to end, literally more times than I can count. We watch it every night before bed, and when we finish the finale, we go right back to the pilot and start all over. No, that’s not weird… you’re weird.
- I’m a Monica. Through and through.
So, those of you who’ve seen Friends will remember The One with Phoebe’s Cookies where Monica spends an entire episode trying to decipher Phoebe’s grandma’s famous chocolate chip cookie recipe, because she’s determined to be the mom who makes the best cookies on the block when she has kids.
(Spoiler alert: Phoebe’s grandma got the recipe from her French relative, “Neselé Toulouse,” AKA, Nestle Toll House. What a twist!)
This always stuck with me, because, like I said, I am Monica to a T. And I, too, want all the neighborhood kids to beg to come over to our house for the best cookies on Earth. Food is my love language. (Along with sarcasm.)
So a few years ago, I hosted a cookie party to find my own signature recipe. I scoured Pinterest, and picked six of the best looking chocolate chip cookie recipes – including the Nestle Toll house recipe, obvi.
I baked them all up, invited a bunch of friends over, and had everyone vote on their favorite. It ended up being a tie (between Sally’s Baking Addiction’s recipe and Averie Cooks’ recipe). So I combined the texture of one with the chocolatey goodness of the other, and thus was born my Ultimate Chocolate Chip Cookie recipe.
All that’s to say, this recipe is legit. This isn’t just another Pinterest recipe claiming to be the best ever chocolate chip cookies. This one is tested, tried, crowd-voted… the ultimate.
It only uses normal ingredients that you probably already have in your pantry, unlike some of these hoity-toity, multiple-types-of-flour, high-maintenance chocolate chip cookie recipes out there (lookin’ at you, New York Times).
*I forgot the vanilla extract in this picture… so, just use your imagination.
Start by melting the butter, and then mixing it with the sugars in a stand mixer. Then, mix in one whole egg, and one egg yolk. I know, I hate it when recipes use just the yolk, too, but it’s part of what makes these so chewy and perfect. My recommendation is to crack the egg over a bowl (or if you hate dishes like me, the trash can or sink), and let the egg white just fall out, catching the yolk in the shell. But also have a back-up egg, in case you mangle the whole thing in the process. Been there, done that.
Once the egg is completely mixed in, add the vanilla, followed by the flour, baking soda, cornstarch, and salt, until combined. The dough will be very soft, yet thick.
Fold in the chocolate chunks, and evenly distribute them throughout the dough. Cover the dough and chill for at least 2 hours, up to 3 days. With this particular dough, you really can’t skip this step. (I know, it’s a real buzzkill when you need cookies now, but it’s worth the wait to let the dough meld together.)
When the dough is ready to bake, take it out of the refrigerator to slightly soften at room temperature for a few minutes.
Preheat the oven to 325 degrees. Line two large baking sheets with parchment paper or foil (lightly grease with cooking spray, if using foil).
Roll the dough into 1.5 – 2″ balls. The dough will be crumbly, but the warmth of your hands will hold it together. Roll your dough balls to be taller than wide, like below. This helps them from spreading too thin as they bake.
Space your cookies about 2″ apart, and bake for 10-12 minutes. I typically set the timer for 9 minutes, and then check every minute or two until they’re done. The cookies will look very soft and under baked, but they’ll continue to bake on the cookie sheet while they cool. Allow them to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Chewy, thick, chocolatey, and perfect.
And it probably goes without saying… toddler-approved: