The. Best. Cookies. Ever.

Kristin | September 29, 2016

With National Homemade Cookie Day coming up on October 1st, I thought I'd re-introduce my favorite cookie recipe, a.k.a. the best cookies ever

I know, I know. Everyone nowadays starts their blog posts that way..."best weekend ever!", "best party ever!", "best dinner ever!". But seriously guys, these ARE the best cookies you will ever bake. Promise. 

Growing up, everyone knew my mom baked the most amazing cookies. They always turned out perfect and you could just tell they were homemade. So when I had my mom taste these cookies, and she proclamied they were "the best cookies I have ever tasted!", I knew it was true!

The secret behind these cookies is letting the cookie dough sit in the fridge for...just wait for it...36 hours. Yup. You gotta plan ahead to make these babies. But those precious hours in the fridge are so worth it. All of that wholesome butter, sugar and flour just blends together, and the outcome is pure delciousness. After I made these, I left them out on the California Giant test kitchen counter, and they were gone within the hour. I mean, aren't the pictures reason enough to just take my word for it?

Disclaimer: I adapted this recipe from Jacques Torres, first featured in the New York Times. I've been using this recipe for years, and it never fails to disappoint. Thanks, Jacques! 

Ingredients:

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 ⅔ cups (8 1/2 ounces) bread flour

1 ¼ teaspoons baking soda

1 ½ teaspoons baking powder

1 ½ teaspoons coarse salt

2 ½ sticks (1 1/4 cups) unsalted butter

1 ¼ cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 ¼ pounds bittersweet chocolate chips (at least 60 percent cacao content)

6oz California Giant Blueberries

Sea salt flakes

Instructions:

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds (I like to cover the bowl with a towel, so you don’t have flour flying everywhere!). Drop chocolate pieces in and incorporate them without breaking them. Do the same with the blueberries.

Place dough in a gallon Ziploc bag and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.

Scoop golf ball size mounds of dough onto the baking sheet. DO NOT roll dough into perfect balls. Simply dollop them onto the baking sheet, they look much prettier this way after they’ve been baked! Sprinkle with sea salt flakes and bake until golden brown but still soft, 12- 15 minutes (depending on your oven).

Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.

These are amazing immediately out of the oven. But they are SO good the next day, after they have sat overnight!

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I'd LOVE to hear what you think about them? Aren't they just perfect for Fall? 

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Kristin

Some might call our salesperson by day/food blogger by night, Kristin, "eclectic," and they'd be right on.

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