The best chocolate chip cookies I’ve ever had. Period.
Nearly every person I know has a go-to recipe for chocolate chip cookies. And almost all of those people think their recipe is best. From that group, over half will offer to bake you some just to prove it.
The thing is, mine are the best. They’re soft and under-baked in the middle with a perfectly crunchy edge. They’re flavored with brown sugar for a delicious warmth and slight nuttiness. And they’re packed with bittersweet chocolate chips.
One of the great tragedies in this world is a chocolate chip cookie with too few chocolate chips.
These cookies also go by another name- Katharine Canfield Cookies. That’s because my mom, Katharine Canfield, has been making these bad boys for years. They’ve even won competitions. And by competitions I mean a blind taste test that took place in my high school photography class. Friends that have known Rebe and me our whole lives go crazy for them and will ask, wide-eyed, “Are these Katharine Canfield Cookies?”
Since posting them originally, I have slightly changed the way I make these cookies. I add in a few extra tablespoons of flour, and always include a teaspoon of cornstarch to keep the cookies extra chewy. And whenever I make them, I give them a light sprinkling of sea salt to really get your tastebuds dancing.
Man. Salt on baked goods is delish.
So I am going to assume this post will be taken two ways. Option A is that you will read this and think pff, she’s full of it. I’m sure the cookies are good, but there is no way they’re better than mine …and go on with your day.
Option B is that you will bookmark this post for free time this week, and later you will pull it up make these cookies.
If you are an Option A person, that is fine. You are entitled to your opinion.
But if you are an Option B person, you will embark on a cookie-making journey that will forever change the way you eat cookies. Afterwards, you will compare every cookie to these in their total perfection. You will tell you friends about them. How they’re the best chocolate chip cookies you’ve ever had. And you will start to find yourself making them multiple times a month because they’re just so good you can’t not make them and-
That is how confident I am in these cookies. They’re the best.
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- ½ cup salted butter, room temperature (I use Challenge butter!)
- 1 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup plus 3 tablespoons AP flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- 1 cup bittersweet chocolate chips
- corse sea salt, for topping
- Preheat oven to 350°F. Grease two large baking sheets, or line with parchment paper.
- In a large bowl, mix together the butter and brown sugar. Mix in the egg and vanilla extract.
- In a separate bowl, combine the flour, salt, baking soda, and cornstarch. Incorporate the dry ingredients into the wet. Mix in ¾ of the chocolate chips as everything is coming together. Do not overmix.**
- Scoop the dough 2 tablespoons at a time and form into balls. Place on baking sheet at least 1 inch apart from each other. Top each cookie with remaining chocolate chips.
- Bake for 10-14 minutes. Oven times greatly vary, so rather than baking for a time, bake for how the cookies look-- you want the cookies to be a light golden brown color and still soft to the touch in the middle, as they will continue to cook as they cool. Cookies will last up to 5 days in the fridge-- they're amazing cold, too!