When it comes to desserts, we’re spoilt for choice. Maybe you like the plainer pleasures – like vanilla ice cream – or maybe you have a palette for fancier flavours – like tiramisu. 

Whatever your dessert preferences, sometimes it’s the simple pleasures that are the best. Sometimes – and we know you’ve been here – we just need a good chocolate chip cookie. You know the kind: crumbly on the outside, still warm and gooey on the inside. 

There are lots of chocolate chip cookie recipes out there, each claiming to be the best. But ignore them all ‘cause we’ve managed to track down the actual best chocolate chip cookie recipe in the whole damn world, and this is gonna change your life. 

How are we so sure? Because the whole world is going nuts over them already. Pastry chef Ravneet Gill shared his ‘perfect’ chocolate chip recipe in The New York Times and, we admit, it’s a little more fiddly than those easy buy and bake cookie dough logs from the supermarket. 

best chocolate chip cookie recipe
These are not the cookies… But they still look pretty damn good.

Making the best chocolate chip recipe in the world takes time and requires a few more fancy steps than usual, like letting the dough rest for exactly 12 hours and using chopped dark chocolate instead of the typical milk chocolate chip. But we are willing to wait for that sweet, sweet, first bite bliss.

So what do you need for the best chocolate chip cookie? (have we mentioned they’re the best?). Check out the full rundown below:

Ingredients

  • ½ cup + 2 tablespoons butter, softened
  • 3/4 cup dark brown sugar
  • ⅔ cup superfine sugar
  • 1 large egg
  • 1 ¾ cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon Maldon sea salt (or kosher salt).
  • 200g dark (bittersweet) chocolate, chopped into large chunks.

Method

  1. Put the butter and both sugars in a stand mixer or mixing bowl. Combine together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
  2. Add the egg and beat over medium speed until evenly combined.
  3. In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
  4. Add the chopped chocolate and fold into the dough until evenly distributed.
  5. Immediately scoop out 1/4-cup portions of the dough (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. 
  6. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
  7. The next day, heat the oven to 350°F – i’d change to Aussie Metrics.
  8. Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
  9. Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. 
  10. Once cooled, eat! 

Devour. Enjoy. Share. Don’t share. You do you. 

The best part? You can enjoy these cookies for a few days – they’ll keep in an airtight container for up to 3 days. If you leave some of the dough balls uncooked, they keep for up to 2 days in the fridge or 2 weeks in the freezer.

The best chocolate chip cookie recipe ever? Huge tick from us. 

Images: Pexels.