If you were lucky enough to try one of these bad boys this past week, you'll agree with me in saying that these are possibly the best chocolate chip cookies ever. I've been on the hunt for a good chocolate chip cookie recipe for a while now. Recipes in the past have yielded cookies that were either too crispy, too sweet, or too chocolately (yes, that's a thing). Not these! They are a perfect balance of soft, chewy, crispy and sweet. So delicious. You have to try!

THE LAST CHOCOLATE CHIP COOKIE // yields 12-14 cookies

Adapted from The Fauxmartha.

A few notes:
  • I halved the original recipe to try to minimize my cookie consumption. The recipe is easily doubled if you want more. 
  • The batter was definitely atypical, and I was calmed by the process shots on Melissa's site (link above).

4 oz. (1 stick) unsalted butter, chilled
1 1/2 cups flour
dash of sea salt
1/2 + 1/8 tsp baking powder
1/4 tsp baking soda
3/4 cup sugar
1/2 cup brown sugar
1 large egg
1/2 tsp vanilla extract
1/2 - 1 cup chocolate chips (depending on your chocolatey desires)

What to do:

Remove the butter from the fridge and, using a grater, grate the chilled butter into the bowl of a stand-mixer.

In a separate bowl, combine the flour, salt, baking powder and baking soda.

Add the sugars to the butter and beat until just combined.

Continue to add the vanilla and egg and again, mix until just combined.

Add the flour mixture to the butter mixture and mix until just combined. The dough will look granulated and crumbly - don't panic!

Remove the bowl from the stand mixer and add the chocolate. Using your hands, work the chocolate into the batter. Gather the dough into golfball sized balls and roll with your hands. One by one, place them on a parchment lined baking sheet.

Preheat oven to 365 and place the baking sheets and cookies in the freezer for 15 minutes.

Bake the cookies for 15-18 minutes, until slightly browned on the edges but not burnt. When you remove them from the oven, they will still be a bit doughy in the centre. This will firm up when cooling.

However difficult, resist the urge to eat them right out of the oven. Allow to cool completely before serving.