Right before our wedding last year we received the holy grail of wedding gifts. I finally got my very own Kitchen Aid Mixer! I had been following Gaby Dalkin on social media and her desserts always looked devilish, so I looked up Chocolate Chip Cookie recipes on her blog and stumbled across the Vanilla Bean Chocolate Chip Cookies recipe. The first time I made these cookies, I went straight by the recipe (which is so unlike me… I hate measuring which is why you won’t see a ton of baking on this site). I even bought real deal Madagascar vanilla beans which were like $8.50 for 3 beans!! When these puppies came out of the oven and into our mouths for the first time, our lives changed for better and for worse.
First, for the better because store bought cookies are no longer an option after you make this recipe. Even if we are craving something sweet, but don’t feel like whipping up an entire batch, we seriously don’t even consider going to the store for Toll House anymore… which used to be our go-to dough.
WARNING: The addiction to these homemade chocolate chip cookies can get pretty serious, which is bad for the semi-healthy lifestyle I’m trying to lead. It’s all worth it in the end though because everyone who tastes these cookies will be eating out of your hand. They are the real MVP and if you don’t try any other recipe on this site, this is the one you need to screenshot, and eventually memorize.
Chocolate Chip Cookie Recipe
You can get the original What’s Gaby Cooking Chocolate Chip Cookie recipe here. I have modified it slightly because I’m just not willing to buy expensive whole vanilla bean every other week. I am substituting the vanilla bean with vanilla extract which you’ll find in almost every chocolate chip cookie recipe on the market. But wait, there’s more!
What Makes this the BEST Chocolate Chip Cookie Recipe EVER?
SALT. Seems basic right? But it’s not! I know I’m very What’s Gaby Cooking heavy in this post, but you should follow her if you don’t already, because she’s full of fun, knowledge and inspires a lot of my recipes, like this guacamole! The recipe calls for sea salt which is an absolute must, and you should already have some in your spice cabinet. BUT… if you want to take these cookies to their highest potential, you need to use Maldon Sea Salt flakes (thanks for the intro Gaby!). This is what all the cool people are using these days, meaning chefs swear by it. Cart it in Amazon now, and thank me later.
Ban Banging Chocolate Chip Cookie Technique
Next secret to making the best homemade chocolate chip cookies is the cooking time and cooking technique. I always bake on this sheet and line with parchment paper. I first learned about Pan Banging cookies on Instagram, and it GENIUS! Get the perfect crispy edges and gooey middle by following the instructions in the video below.
Are you sold on these cookies yet? They are the perfect crispy on the outside, gooey on the inside cookie that you’ve been looking for. Plus, they are the world’s most iconic duo rolled into one… Salty + Sweet.
Everyone who has tasted these cookies is obsessed. I hope you will be too! If you make them be sure to tag me on social media @thesouthernsource.
My Favorite Chocolate Chip Cookie Recipe
8 TBSP (1 stick) unsalted butter, softened at room temperature
1 cup dark brown sugar
1/2 cup white sugar
2 large eggs (room temperature – IMPORTANT)
1 tsp vanilla extract
2 cups all-purpose flour
1 teaspoon sea salt (Maldon Sea Salt Flakes, if you have them)
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup chocolate chips
1. In a large mixer, combine the butter and sugars with a paddle attachment. Mix together for 2 minutes until the sugars all incorporated.
2. Add the eggs one at a time, followed by the vanilla and mix.
3. Add the flour, baking soda, sea salt and baking powder into a small bowl and incorporate all dry ingredients together.
4. Slowly start to add in dry ingredients into mixer, making sure not to over-mix the batter. Mix until the last bit of flour gets incorporated and then stop.
5. Add the chocolate chips and gently fold them into the dough with a sturdy spatula. Refrigerate batter for at least 1 hour.
6. Pre-heat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
Using a 1 inch scoop, scoop 12 cookies onto each parchment lined baking sheet. Transfer sheets into oven and bake for 7 minutes until the cookies just slightly turn a golden brown color on the edges but are still slightly mushy in the middle. Slide rack out of oven and lift 2 inches off of the rack and drop down. Place back in oven for 2 mintues and repeat. Bake cookies for another minute or two and place on stove for cooling. Allow to cool for 10+ minutes.
Cookies should have a cooking time of no more than 10-12 minutes. Repeat process for remaining dough.