Chocolate Chip Cookies (2017 World's Best Chocolate Chip Cookie Winner)
These cookies won the 14th Annual World's Best Chocolate Chip Cookie Competition in 2017. They are fabulous!
Calories
Ingredients
- 2 sticks butter (softened)
- 1 1/2 cups brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 tsp water
- 1/2 tsp baking soda
- 1 tsp salt
- 2 1/2 cups all purpose flour (using scoop and sweep method)
- 1 cup milk chocolate chips (or semi-sweet for more chocolaty flavor)
Instructions
- In a large bowl, mix the butter and sugar until just combined.
- Add the egg, vanilla and water and mix until combined.
- Add baking soda, salt and flour and mic to combine. The dough will be fairly stiff at this time. I find that it's easier to mix by hand at this stage.
- Fold in the chocolate chips.
- Divide the batter into 18-20 balls (about a golf ball size). Press each ball down to make a 2-inch disk and transfer to a large (15" x 21") baking sheet, leaving about an inch in between. They won't spread out much (see note below) so you can bake them all on one sheet. If using small sheets, you will need to divide them into two batches.
- Cook at 350F for 16 minutes. Remove from oven and transfer to a cooling rack.
- While these cookie are delicious warm, they taste the best when they are fully cooled down. I think they start tasting the best on the second day.
Notes
The cookies, as I mentioned before, don't spread out too much so you have to be mindful of that when you are shaping them. When shaping the cookies, it's best to shape them into balls and then press down a little into a disk. Below are the pictures of our experiments with measurements that will help you with your shaping. We prefer the cookies with the smaller diameter as they come out thicker, softer and uniformly baked from edge to the middle. The thinner and wider cookies had crispier edges.
