The Best Chocolate Chip Cookies Ever
Serves 1
Directions
- 1Rough chop the dark and milk chocolate, leaving some powderized chocolate for a marble effect in the dough.
- 2Combine half a cup of white sugar and 3/4 of a cup of light brown sugar, breaking up any clumps of brown sugar, and whisk them together.
- 3Add half a cup of melted unsalted butter to the sugar mixture and mix.
- 4Add one whole egg to the mixture and beat quickly until emulsified.
- 5Carefully separate and add one egg yolk to the mixture, then beat until fully incorporated and emulsified, indicated by a creamy, consistent texture.
- 6Add one teaspoon of kosher salt (or half a teaspoon of fine sea salt) and half a teaspoon of baking soda to the liquid mixture and whisk in.
- 7Add two teaspoons of vanilla extract to the liquid mixture.
- 8Add half of the 1 cup plus 6 tablespoons of all-purpose flour to the mixture and carefully stir with a rubber spatula until mostly incorporated.
- 9Add the remaining half of the flour and gently stir and fold until just combined, being careful not to overmix.
- 10Crush half a cup of kettle cooked plain salt potato chips by hand to a medium-fine consistency.
- 11Add the crushed potato chips and all the chopped chocolate to the dough and fold together until everything is evenly incorporated by scooping under the dough, folding it over to the center, and pressing down.
- 12Cover the cookie dough and place it in the fridge overnight to chill.
- 13Before scooping, let the chilled dough temper for 10 to 15 minutes to make it easier to scoop, ensuring it remains cold for baking.
- 14Prepare a baking sheet by spraying it with a little oil to help the parchment paper stick, then lay parchment paper on top.
- 15For small cookies (1.5-2 tbsp scoop), use a heaping scoop and place about 12 cookies per sheet. Bake at 350 Fahrenheit for 8-9 minutes.
- 16For large cookies (3 tbsp scoop), scoop the dough, mound it, and place on the baking sheet (typically 2 rows of 2 for better spacing). Bake at 350 Fahrenheit for 10-11 minutes.
- 17For very large cookies (heaping 1/3 cup ice cream scoop), lightly flatten the scooped dough and place 2-3 cookies per tray in a zigzag pattern. Bake at 350 Fahrenheit for 14-15 minutes.
- 18After baking, flaky salt the cookies (if desired).
- 19Let the cookies sit on the parchment paper for 5 minutes before carefully scraping underneath with a thin spatula and transferring them to cool the rest of the way.
Ingredients
- 3.5 oz dark chocolate (70-60%)
- 3 oz milk chocolate
- 0.5 cup white sugar
- 0.75 cup light brown sugar
- 0.5 cup melted unsalted butter
- 1 whole egg
- 1 egg yolk
- 1 tsp kosher salt
- 0.5 tsp fine sea salt (if used instead of kosher salt)
- 0.5 tsp baking soda
- 2 tsps vanilla extract
- 1 cup all-purpose flour
- 6 tablespoons all-purpose flour
- 0.5 cup kettle cooked plain salt potato chips
Equipment
whiskrubber spatulafridgecookie scoop (medium, large, or ice cream scoop)baking sheetparchment paperoil spraythin spatula
Tips
- Chill the cookie dough overnight for optimal flavor and texture to prevent spreading during baking.
- Let the dough temper for 10 to 15 minutes before scooping if it's too cold.
- Do not overmix the flour into the dough.
- For optimal results, bake cookies until golden around the edges and slightly underdone in the center.
- Allow baked cookies to sit on parchment paper for 5 minutes before transferring to cool completely.
- Adding crushed kettle cooked plain salt potato chips provides a salty, sweet, and crunchy contrast.
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