The best chocolate chip cookies. Ever.

10 Nov

I know that every food blogger and home baker has a “best” chocolate chip cookie. And I’m sure all of those other recipes are pretty great. But these are even better.

My co-worker even tweeted to 3,149 of his Twitter followers:

Just had literally best chocolate chip cookie of my life from @jaegerwolf go read her food blog!

So you know it has to be true. The interwebs told me.

Despite the office accolades, I can’t take full credit for these delicious cookies. For those of you who aren’t familiar with Smitten Kitchen, go check her blog out now. She is seriously awesome. And has amazing recipes, especially for chocolate chip cookies.

My “best chocolate chip cookies. Ever.” recipe is adapted from her “our favorite chocolate chip cookies” recipe. Since I love her recipes, I’m sure they’re great. But mine are a bit crispier and a bit saltier and a bit less nutty. And I think that makes them better 🙂 Sorry, Deb.


  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 stick unsalted butter
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp flaky sea salt + a pinch + more for sprinkling
  • 1 1/2 cups semi-sweet chocolate chips

Preheat oven to 300 degrees.

1. Beat butter with your sugars until creamy.

2. Add egg, vanilla and baking soda–beat until combines.

3. In a separate bowl, combine flour and salt. I like to use my 1/2 tsp plus another pinch for good measure.

4. Slowly add your flour to your wet mixture, beating until combined.

5. Mix in your chocolate chips.

6. Spray your cookie sheet with cooking spray. Do not use parchment paper. Parchment paper keeps your cookies from spreading. In order to get these awesomely thin, crispy cookies, you want them to spread.

7. Spoon tablespoons of batter onto your cookie sheet, with plenty of space between them. Because the cookies will spread, you 1. don’t want your tablespoons to be too heaping and 2. want to leave space for said spreading. This may mean more batches, but you’ll survive.

8. Sprinkle the top of each ball of dough with flaky sea salt. No need to be too generous, since you already have sea salt in the batter.

9. Put your cookie sheet in the middle rack and back for 16-17 minutes, until cookies are crispy. I don’t have an actual baking rack, so I just cool my cookies on a wooden cutting board.

10. Enjoy!

Note: The recipe only makes about 20 cookies. If you want more, you’ll have to increase it.


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