The Best Chocolate Chip Cookies Ever

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Rough chop 3 oz of milk chocolate and 12 oz of dark chocolate.

In a bowl, mix together 1/2 cup of white sugar and 3/4 cup of light brown sugar.

Add 1/2 cup of melted unsalted butter to the sugar mixture and whisk together.

Add 1 whole egg and 1 egg yolk to the mixture and beat quickly to emulsify.

Add 1 tsp of kosher salt and 1/2 tsp of baking soda, whisking to combine.

Add 2 tsp of vanilla extract and mix in.

Gradually add 1 cup plus 6 tbsp of all-purpose flour in two parts, stirring gently with a rubber spatula until just combined.

Crush 1/2 cup of kettle cooked plain salt potato chips and fold them into the dough along with the chopped chocolate.

Cover the dough and refrigerate overnight for optimal flavor and texture.

Let the dough temper for 10-15 minutes before scooping to make it easier.

Use a medium cookie scoop (1.5 to 2 tablespoons) to scoop the dough onto a baking sheet lined with parchment paper, spraying the sheet with oil to help the parchment stick.

Bake the cookies at 350°F for 8-9 minutes for medium size cookies, looking for golden edges and slightly underdone centers.

For larger cookies, use a large scoop (about 3 tablespoons) and bake at 350°F for 10-11 minutes, again looking for golden edges and slightly underdone centers.

For giant cookies using a heaping third cup scoop, bake at 350°F for 14-15 minutes, ensuring they are golden around the edges and matte in the center.

Let the cookies sit on the parchment for 5 minutes before transferring them to a cooling rack.

Cooking Techniques

Equipment Needed

Allergens