Recently, I’ve found myself on a mission to become a good baker. I’ve never really been a baking girl, always leaving the sweet portion of family meals to one of my sisters., but if I really want to live up to “Domestic Goddess Status”, as Matt often says I do, I need to up my sweets game. Which brings me to my most recent triumph, the formula for the ultimate chocolate chip cookies. They’re soft on the inside, a little bit salty, and absolutely melt-in-your-mouth delicious. These are the best chocolate chip cookies I’ve ever had in my entire life. Seriously.
My sisters and I often joke that for any given situation, there’s an episode of Friends to be referenced. This situation is no different. And odds are, if you grew up in the 90’s, you’re thinking of an episode right about now…yep, the one where Monica is determined to be “the mom with the best chocolate chip cookies.” I see a lot of myself in Monica actually. She loves to cook, organize and control everything, and she wants to the be mom with the best chocolate chip cookies. Check, check, check, and check. And even though I’m years away from motherhood, I can rest easy because now I’ve got the chocolate chip cookie game down. Sorry Monica, this is not the recipe of the back of the chocolate chip bag. It’s better.
So what makes these cookies so freakin’ good? I use cake flour instead of all purpose, coconut oil instead of butter, a tad less sugar, and a bit more salt. The result is soft, slightly chewy, sweet-and-salty goodness and 100% addictive. I urge you to try this recipe. You won’t want to make chocolate chip cookies any other way.
The Ultimate Chocolate Chip Cookies
Servings: 24 Start to Finish: 35 min
2 1/4 cups Cake Flour (or AP and Cornstarch mix, recipe here)
1 teaspoon Baking Soda
1 1/2 teaspoons Salt (fine-grain sea salt)
3/4 cup soft or liquid Coconut Oil (make sure it’s pure coconut oil)
1 1/3 cup Granulated Sugar in the Raw
2 Large Eggs
1 teaspoon Pure Vanilla Extract
8 ounces Semisweet Chocolate Chips
Preheat oven to 325 degrees.
Mix together cake flour, baking soda, and salt. If you can’t find cake flour (which I couldn’t), I made my own cake flour using all purpose flour and corn starch (get the exact instructions here). Set aside flour, baking soda and salt mixture.
Using a food processor or mixer, cream the oil and sugar. Add vanilla and 2 eggs, one at a time. Mix dry ingredients into wet ingredients, gradually, until well combined. Using a wooden spoon, fold in chocolate chips. Refrigerate dough for at least 30 minutes.
Divide cookie dough and form into ping-pong-ball-size balls. Spread out on a baking sheet(s), giving each ball some space. Bake for 14-17 minutes. I find that if the dough is soft, 14 minutes is perfect. Keep an eye on them though, it seems like the cooking time is always different.
Warning: these are insanely delicious and addictive. Only bake off the amount you are willing to eat. Freeze or refrigerate the rest of the dough and bake as needed for super fresh cookies.
Refrigerating: I like to refrigerate the dough, tightly covered still in the mixing bowl, for baking in smaller batches. I take the dough out of the fridge about 30 minutes before baking and use elbow grease to scoop dough out of the bowl. You can also chill the dough in individual ball form and put them straight from the fridge to the oven.