The Best Chocolate Chip Cookie Recipe

It’s a bold statement, I know, but these are in fact the best chocolate chip cookies ever.  They’re soft and gooey and they stay soft for days. They’re filled with dark chocolate, Mexican vanilla, and a sprinkling of sea salt on top. They’re the perfect chocolate chip cookies!

The Best Chocolate Chip Cookie Recipe, Dark Chocolate Sea Salt | The Rose Table

The Best Chocolate Chip Cookie Recipe, Dark Chocolate Sea Salt | The Rose Table

The key here is really in knowing when to pull them. They won’t look done in the center. You’ll be filled with self-doubt, but I’ve got you. Do you trust me? Pull them when they’re still wet in the middle and leave them on the cookie sheet for fifteen minutes before you even consider touching them.

The Best Chocolate Chip Cookie Recipe, Dark Chocolate Sea Salt | The Rose Table
See how they’re still wet in the center right when you pull them out? That’s okay. Leave them right there. Don’t touch them.

The Best Chocolate Chip Cookie Recipe, Dark Chocolate Sea Salt | The Rose Table

 

The sprinkling of sea salt on top really puts them over the top. I used dark chocolate chips because I’m a dark chocolate kind of gal but I suppose if you prefer, you could use milk chocolate. Dark chocolate and sea salt just beg to be together, don’t they?

The Best Chocolate Chip Cookie Recipe, Dark Chocolate Sea Salt | The Rose Table

The Best Chocolate Chip Cookie Recipe, Dark Chocolate Sea Salt | The Rose Table

Make exactly two dozen cookies. If you are tempted to make them smaller to get more cookies out of the dough, pull them out sooner because small cookies will bake faster and the timing will not be the same if you make smaller cookies.

The Best Chocolate Chip Cookie Recipe, Dark Chocolate Sea Salt | The Rose Table

Without further adieu, here is the best chocolate chip cookie recipe of all time.

The Best Chocolate Chip Cookie Recipe, Dark Chocolate Sea Salt | The Rose Table

The Best Chocolate Chip Cookies
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
2 tsp Mexican vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp sea salt
2 cups dark chocolate chips
More sea salt for sprinkling on top

  1. Preheat oven to 375 degrees.
  2. Whisk together flour, baking soda, baking powder, and sea salt in a small bowl.
  3. Cream together butter and sugars in a stand mixer until combined.
  4. Scrape down sides of mixer. Beat in eggs and vanilla.
  5. Slowly mix in dry ingredients until combined. Stir in dark chocolate chips.
  6. Roll cookie dough into large balls (exactly 24!) and place twelve on two cookie sheets. Sprinkle each cookie with sea salt.
  7. Bake for about 8-10 minutes and pull them out when they are browning on the edges but still slightly wet in the middle. Let cool completely on the cookie sheets, about fifteen minutes.

Gabby photo bombed!

The Best Chocolate Chip Cookie Recipe, Dark Chocolate Sea Salt | The Rose Table

Happy baking,

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3 Comments Add yours

  1. Yum! These are so tempting!

    1. Katie-Rose Watson says:

      Thank you! Wish I had some right now. 🙂

      1. It’s summer here now, after 2 months during rainy season, these berries will be available in the market. Eating them is a task due to the seeds and the stickiness…. But it’s worth it! Raw berries are used to make pickles now!

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