DIY // Make the best chocolate chip cookies ever

Have you guys made these cookie yet?! I've been making them for over a year and they are my absolute favorite chocolate chip cookies ever. I found the recipe over on For Me, For You. She calls them "The only chocolate chip cookie recipe I'll ever need to know for the rest of my life." And it's just the truth!

These are made with cake flour and bread flour. There is also over a pound of bittersweet chocolate in these! And baked up with sea salt on top, you can't go wrong. Make them! You'll totally agree with their goodness. Personally, I'd like to make them and dunk them in fashion using our fun patterned 10 oz. Compostable party cups.

The Best Chocolate Chip Cookies Ever

Recipe from Shirley Hendrickson adapted from Leite Torres via For Me, For You


2 cups minus 2 T cake flour (8 1/2 oz.)

1 2/3 cups bread flour (8 1/2 oz.)

1 1/4 t baking soda

1 1/4 t baking powder

1 1/2 t coarse sea salt or kosher salt

2 1/2 sticks, unsalted butter, softened (1 1/4 cups; 10 oz.)

1 1/4 cups light brown sugar (10 oz.)

1 cup + 2 T granulated sugar (8 oz.)

2 large eggs, room temperature 

2 t vanilla extract

1 1/4 pounds bittersweet chocolate chunks or chips

sea salt or kosher salt for garnish


Whisk together the flours, baking soda, baking powder, and salt in a bowl. Set aside.

Using an electric mixer, cream the butter and sugars until very light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla; scraping down the sides of the bowl with a spatula as needed. Reduce the mixer to low; then add the dry ingredients; mix until just combined. Add the chocolate and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24-36 hours, or up to 72 hours.

When you’re ready to bake them, preheat your oven to 350 degrees F. Remove the bowl of dough from the fridge and allow it to soften slightly. Line a couple baking sheets with parchment paper

Using a standard-sized ice cream scoop, measuring about 1/3 of a cup, scoop six mounds of dough onto the baking sheet, making sure to leave room for them to spread out. If you don’t have the scoop, use a large spoon and roll bits of dough into golf ball sized mounds.

Sprinkle lightly with sea salt, and bake until golden brown but still soft, 12-15 minutes. Transfer the baking sheet to a wire rack for 10 minutes, before transferring them to the rack to cool completely. Repeat with remaining dough.