The Best Chocolate Chip Cookies Ever
About this recipe
These chocolate chip cookies are not just any cookies; they're touted as the best ever by Joshua Weissman. With a unique twist that includes crushed potato chips, this recipe promises a delightful combination of salty and sweet flavors, along with a rich chocolate experience.
The secret to their success lies in the careful balance of ingredients and the crucial step of chilling the dough overnight, which enhances both flavor and texture. This method ensures that the cookies bake to perfection, with a golden edge and a slightly underdone center.
Ingredient notes
- You can use either 70% or 60% dark chocolate for this recipe, along with 3 oz of milk chocolate for a balanced flavor.
- The recipe calls for 1 cup plus 6 tablespoons of all-purpose flour, which totals 1.375 cups.
Tips from Joshua Weissman Recipes’s video
- Chill the dough overnight for optimal flavor and texture; this helps prevent excessive spreading during baking.
- When mixing the dry ingredients, add them to the wet mixture to ensure even distribution and avoid overmixing the dough.
- Use a cookie scoop that holds 1.5 to 2 tablespoons for smaller cookies, which will yield about 20 to 24 cookies.
Good to know
- Why is it important to chill the cookie dough overnight?
- Chilling the dough overnight helps prevent the cookies from spreading too much during baking, resulting in a better texture.
- What size cookie scoop should I use?
- A medium cookie scoop that holds 1.5 to 2 tablespoons is recommended for smaller cookies, while larger scoops will yield fewer cookies.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman Recipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Chop the dark and milk chocolate into rough pieces, leaving some chocolate in smaller pieces for a marble effect in the dough.
- 2
In a mixing bowl, combine 0.5 cup of white sugar and 0.75 cup of light brown sugar. Whisk together until well mixed.
- 3
Add 0.5 cup of melted unsalted butter to the sugar mixture and mix well.
- 4
Crack in 1 whole egg and 1 egg yolk, then beat quickly to emulsify the mixture until creamy and consistent in texture.
- 5
Add 1 tsp of kosher salt, 0.5 tsp of baking soda, and 2 tsp of vanilla extract to the mixture and whisk until combined.
- 6
Gradually add 1.375 cups of all-purpose flour, mixing gently with a rubber spatula until just incorporated. Do not overmix.
- 7
Crush 0.5 cup of kettle cooked plain salt potato chips to a medium-fine consistency and fold them into the dough along with the chopped chocolate until evenly distributed.
- 8
Cover the dough and refrigerate overnight for optimal flavor and texture.
- 9
When ready to bake, preheat the oven to 350°F (175°C).
- 10
Scoop the chilled dough using a cookie scoop (1.5 to 2 tablespoons) and place on a baking sheet lined with parchment paper, spacing them apart.
- 11
Bake for 8-9 minutes for smaller cookies, or 10-11 minutes for larger cookies, until golden around the edges and slightly underdone in the center.
- 12
Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Heads up — we had to guess a little:
- The quantity of potato chips was inferred based on typical cookie recipes that include a crunchy element.
Credit where it’s due: this recipe was transcribed from Joshua Weissman Recipes’s original video on YouTube. Follow them there — it’s their dish.
Are you Joshua Weissman Recipes? Claim this page or ask us to take it down. Your call, always.
