I’ve been really looking forward to sharing this recipe because it’s the best chocolate chip cookie I’ve ever tasted! It also takes a little longer from the time you start until they are finished, but the actual working time is very short. The secret is that the cookie dough must be refrigerated for 24-48 hours, which should make the cookies much chewier and caramel-like – and they will be! I left them in the fridge for 48.
Recipe for chocolate chip cookies
These cookies manage to beat all other cookies I have baked (and tasted) before because they meet all the “criteria” that I believe the best cookie should have. Completely golden and crispy on the edge, chewy texture in the middle, filled with large pieces of chocolate and then just sprinkled with sea salt on top – I promise you that they are all worth it!
If you love cookies, you should also try my cookie cake with brown butter and chocolate.
The world’s best cookies
Oh I can’t say it enough. This is the best cookie recipe you will find out there. And I know you’ve probably read that in many other recipes. But I really haven’t tried better than these and I’ve spent quite a bit of time perfecting them. This is for you who want a tough and chewy cookie in the middle with crispy edges, large pieces of chocolate and flakes of sea salt. Oh, that’s good!
Freezes Cookie Dough:
A little tip from me to you. You can roll the dough into small cookie balls and freeze them. Store them in an airtight box with some space in between. Then you can easily pick up a scoop or two for when the hunger for deliciousness strikes. Mine needs about 14-15 minutes straight from the freezer, and I sprinkle with a little flaky salt before.
If you make one of my recipes, you must tag me on Instagram with @annabartels or #annamad. I would love to follow along!
Choco chip cookies
Here you get the recipe for the world’s best cookies with chocolate. American chocolate chip cookies. Be aware that the dough must be refrigerated for at least 24 hours (the secret to a good cookie) and read the tip further up for freezer cookies. The recipe makes 15 large cookies.
Ingredients
240 g wheat flour
¾ teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon fine salt
140 g unsalted butter (soft)
135 g brown sugar
115 g of sugar
1 egg (large)
1 vanilla pod
140 g dark chocolate
2 bars of Mars Chocolate – Cut into cubes
sea salt (for topping)
Course of action
1-2 days before
- Beat the butter, brown sugar and sugar until fluffy. Beat in the egg.
- Split the vanilla pod and scrape out the seeds and also whisk it into the butter mixture.
- Mix the wheat flour, baking powder, baking soda and salt in another bowl and stir these dry ingredients into the butter mixture. Stop as soon as the dough is uniform.
- Coarsely chop the chocolate and stir it into the batter with a spoon.
- Place cling film over the dough so that it reaches down to the surface of the dough. Put the bowl in the fridge for 24-48 hours.
When baking
- Take the dough out of the fridge. Prepare two baking trays with baking paper and turn on the oven at 175 degrees fan.
- Use a spoon and your hand to make approximately 15 round balls of dough. See tips further up if you want to freeze some of the balls and not bake them all at once.
- Be sure to place the balls with plenty of space between each as they float out. If you bake all the cookies, you must at least bake them on 2, maybe 3 baking sheets. Do NOT press them flat!
- Place the mars choco cubes on top of the cookie dough, while baking (In halfway)
- Sprinkle the cookie balls with a little sea salt and bake them for 13-15 minutes, until they have turned golden around the edges. Keep an eye out as they may need 12, maybe 17 minutes depending on size.
- Let them cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely. Store them in an airtight container.
