What makes a Cookie perfect?
I have spent more time that I am comfortable admitting trying to make, what I consider to be, the perfect cookie. To me, the perfect cookie has wonderful flavor, but not overly sweet, it has chocolate, but not too much, it is slightly crispy on the outside with a softer middle, and just the right amount of sea salt to grace it’s beautifully browned exterior.
It turns out, there’s about a million different ways you can make a cookie, different types of flour, sugar, the amount of eggs, with or without cornstarch, different types of chocolate, to chill or not to chill, cooking time, cooking temperature, etc. After some experimentation, I came up with a recipe that I have found produces the best cookies I have ever eaten. And when I say best, I mean better than any bakery that I have been to – and I’ve been to some great ones. A small part of me almost doesn’t want to share the recipe, for selfish reasons of course. But it’s not like I am planning on creating some kind of cookie empire or anything, so why not share it? Why not let other people also enjoy this incredible (in my opinion) creation?
Don’t just take my word for it. Try the recipe for yourself, and if you are feeling up to it, let me know what you think. Really. I would actually like to know. Enjoy 🙂
If you are in the mood for something else chocolatey, then also check out my recipe for Molten Lava Cakes!
The “Perfect” Cookie
- ½ cup butter (room temperature)
- ¾ cup brown sugar
- 3 tbsp granulated sugar
- 1 tsp vanilla paste
- 1 large egg
- 1½ cups all purpose flour
- ½ tbsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups chocolate chips
- 1 pinch malden salt (per cookie)
Combine white and brown sugar in a bowl along with softened butter. Cream the sugar by pressing the butter into the mixture until you can no longer see the individual sugar granules.
Add vanilla paste, egg, continue to mix.
Sift in flour. Add baking soda, cornstarch, and salt. Mix until combined.
Fold in chocolate chips
Cover bowl with plastic wrap and place in fridge for at least 30 minutes or up 2 days. I find they are best when chilled for 24 hours.
Bake at 375° for 14 minutes. Add a pinch of Malden salt to the top of each cookie half way through baking.
Transfer to wirerack to cool. Enjoy 🙂
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