Try the World’s Best Chocolate Chip Cookies recipe. They are chewy, chocolaty and so delicious. 2 secret ingredients set this recipe apart from the others.
World’s Best Chocolate Chip Cookies
Claiming world’s best isn’t a term I don’t throw away lightly. After many tries and recipe adjustments, I finally hit the nail in the head with these chocolate chip cookies.
They are chewy, full of chocolate chunks and have a little crunch in each bite. The brown sugar gives it a molasses taste without overpowering the rest of the ingredients and it also helps with the texture.
Baking chocolate chip cookies is not only in the ingredients. It’s also the baking time, the cooling time and WHEN to bake them.
You have no idea the difference it makes when you make the cookie dough and let it chill in the fridge a couple of hours before entering the oven. I know it’s hard sometimes when you’re craving a cookie and want to bake it right away but in this case, your patience will be rewarded big time.
For this World’s Best Chocolate Chip Cookies recipe I took a few of the ingredients of the famous DoubleTree Hotel cookies and adapted them into mine.
My 2 secret ingredients are —> STEEL CUT OATS and LEMON JUICE. You can’t really tell they are there but they help improve the taste and texture of these cookies.
Also, cookies should be taken out of the oven when the tops brown a bit. If they feel underbaked don’t worry. As soon as you take them out of the oven, transfer them into a cooling rack. As they cool, they will “finish” cooking and develop that chewy texture.
I failed big time when I took them out too late. Even though they still felt a little soft in the center, the cookies ended up crunchy instead of the texture I was looking for. So keep in mind that a minute or two extra in the oven can ruin your cookies.
I hope you can try the World’s Best Chocolate Chip Cookies at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 2 1/2 cups all-purpose flour
- 1/4 cup steel cut oats
- 1 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup - 2 sticks unsalted butter at room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 1/2 teaspoon lemon juice
- 2 large eggs
- 3 cups semi-sweet chocolate chips or chunks
In a blender of food processor, grind the steel cut oats until fine
Mix the flour, oats, baking powder, baking soda, and salt in a bowl
Using the paddle attachment of the mixer, mix the butter and sugars on medium-high speed for 3-4 minutes until creamy. Clean the sides of the mixer with a spatula
Add the vanilla and lemon juice. Continue mixing
Add the eggs
Lower the mixer speed and gently add the flour mixture in batches
Finally, add the chocolate chips and mix until combined
Place the cookie dough in a bowl, cover, and refrigerate for at least 2 hours (or overnight in the fridge) <--- don't skip this step
Preheat oven to 350 degrees Fahrenheit
Spoon or scoop cookie dough on a baking sheet. Cookies spread in the oven so keep them separated
Bake for 9-11 minutes or until the tops are brown. DO NOT OVERBAKE
Cookies will feel undercooked when taken out of the oven. Immediately place them on a cookie rack to cool. They will continue cooking as they cool.
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