The Quest Chocolate Chip Cookie (as in the best one you’ll ever eat!)
This is the Best Chocolate Chip Cookie you will ever eat. Bread flour and a whipping technique with the butter and sugar makes all the difference before you refrigerate this sacred dough.
Ingredients
- ½ cup one stick butter, softened to room temperature
- 1 cup light brown sugar
- 3 tablespoons granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 ¾ cups bread flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 12 oz. bag semi-sweet chocolate chips
Instructions
- Soften the butter to room temperature, in anticipation of making the cookies later in the same day.
- Preheat the oven to 350 degrees Fahrenheit.
- Place the butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment.
- Beat until sugar and butter are mixed.
- Raise speed to medium and beat until the mixture is fluffy and lighter in color.
- Beat in the eggs 1 at a time until incorporated.
- Stop the mixer and scrape down edges of the bowl.
- Stir in vanilla.
- Mix until all ingredients are well combined.
- In a separate mixing bowl, stir together the flour, baking powder, baking soda, and salt.
- Add to the mixer on slow speed in sections, fully mixing ingredients between each addition.
- Hand stir in the chocolate chips with a wooden spoon or spatula.
- Chill dough for 24 hours before baking for best results.
- Remove dough from refrigerator and allow to return to room temperature.
- Use a cookie scoop or small ice cream scoop to place cookies on a cookie sheet or baking stone.
- Cookies should be 1-2 inches apart to allow them to expand when baked.
- Gently press down on the dough with the back of a spoon to spread cookie before baking.
- Bake for 10 to 12 minutes, or until the edges start to brown.
- Let cool on the baking sheet before moving to a cooling rack.
- Store in an airtight container if you don’t eat them all first!