Really Really Good Chocolate Chip Cookies

Finding the perfect chocolate chip cookie recipe has been a lifelong quest of mine. I’ve done my fair share of research, and I’m here to tell you that this one – from The Model Bakery Cookbook – is pretty clutch. Pretty much everything The Model Bakery does is 100% on-point (um, can we talk about their english muffins?!), so I was not at all surprised by this cookie’s superiority.

When I initially set out to do the Cozy Basket, I knew there would be chocolate chip cookies. Because who doesn’t love chocolate chip cookies?? I don’t care if you’re gluten-free or not a chocolate lover or not much of a sweets person – chocolate chip cookies are still going to be a welcomed offering. They’re a universally loved treat. Everyone is open for biz when it comes to a chocolate chip cookie.

But it is imperative that they adhere to a certain standard. Not too sweet, quality chocolate and a good chocolate-chip-to-cookie ratio are key. And my biggest secret? Curing the dough. I make the dough in advance and let it hang out in the fridge for a day or two before baking. It sounds weird, but I’m telling you, I’ve done multiple experiments in this area, and curing the dough is the golden ticket. Don’t believe me? Try it. Make the dough, bake up some cookies straight away, then refrigerate the dough for 12 hours and bake another batch, repeating at 24 hours and 48 hours. Take pictures. Take notes. Really get your science on. I expect you’ll cry tears of cookie joy by the time the 48-hour batch hits your lips.

These cookies are chewy, gooey, peppered with the perfect amount of chocolate and slightly reminiscent of toffee in flavor, which pretty much tickles me pink. A light sprinkle of Maldon sea salt before baking cuts the sweetness and really puts these over the top.

The final addition to my Cozy Basket, these will definitely be making an appearance again on Christmas Eve. You’re welcome, Santa.

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Really Really Good Chocolate Chip Cookies

This is honestly one of the best chocolate chip cookies I've ever had. From The Model Bakery Cookbook (which I highly recommend - every recipe is amazing), I made a few tweaks based on personal preference: nixed the nuts + added a little sprinkle of sea salt before baking. But my biggest secret to a great chocolate chip cookie: letting the dough cure for a day or two in the fridge before baking. It sounds strange, but it makes a huge difference, trust me.

Votes: 4
Rating: 4.75
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Courses

Cookies

Servings

MetricUS Imperial

Ingredients

• 2 cups unbleached all-purpose flour
• 3/4 tsp baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup plus 1 tbsp unsalted butter softened
• 1 1/3 cups packed light brown sugar
• 2 large eggs room temperature
• 1 tsp pure vanilla extract
• 2 2/3 cup chocolate chips
• sea salt for topping I use Maldon

Courses Cookies Servings MetricUS Imperial Ingredients 2 cups unbleached all-purpose flour 3/4 tsp baking soda 1/2 teaspoon fine sea salt 3/4 cup plus 1 tbsp unsalted butter softened 1 1/3 cups packed light brown sugar 2 large eggs room temperature 1 tsp pure vanilla extract 2 2/3 cup chocolate chips sea salt for topping I use Maldon

Votes: 4 Rating: 4.75 You: Rate this recipe!

Instructions

1. Sift the flour, baking soda and salt together into a medium bowl.
2. In the bowl of a mixer set to medium speed, beat the butter and brown sugar together, occasionally scraping down the sides of the bowl, until light in color, about a minute or two. Beat in the eggs one at a time, then add the vanilla.
3. Reduce the mixer speed to low, and add the flour mixture in thirds, mixing until just combined. Stir in the chocolate chips.
4. Transfer the dough to a lidded container and store in the fridge for at least 12 hours, up to 48 hours. Let it marinate. Let those flavors mingle.
5. When you're ready to bake, preheat the oven to 375 degrees, and line two cookie sheets with parchment paper.
6. Drop scoops of dough onto the lined pans, spacing them about 3 inches apart. Sprinkle the tops with sea salt, and bake 14-17 minutes. Let cool for 5 minutes, then transfer to a cooling rack (or straight to your mouth - that's how I roll).