The Ultimate Chocolate Chip Cookie Recipe

Hello friends, today we are making the ultimate cookie! A cross between a Chocolate Chip Cookie and a Chocolate Croissant. Buttery, velvety, nutty, decedent, CHOCOLATEY! Everything you could ever want in a cookie!
4.16 from 488 votes
Servings 20 cookies

Recipe Video

Ingredients
  

  • 6 ounces soft spreadable Butter
  • ¾ cup Dark Brown Sugar
  • ¾ cup Light Brown Sugar
  • 1 Whole Egg
  • 1 tablespoon 100% Pure Vanilla Extra (The Chef uses Tahitian Vanilla)
  • 1 cup Bread Flour
  • ¾ cup All-Purpose Flour
  • 1/4 cup Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla Salt or Kosher Salt
  • 1 ½ cups Chocolate Chips (The Chef used Ghirardelli 60% Cacao)
  • 1 cup mixed Nuts chopped (The Chef used Macadamia and Walnuts)

Instructions
 

Preheat Oven to 350° F

  • In the bowl of your mixer, add the SOFT butter and the sugars and mix well.  Add the egg and vanilla and mix again for a few seconds.
  • In a large bowl, sift the dry ingredients together, flours, cocoa powder, baking soda, baking powder and salt.
  • Carefully and slowly add the dry ingredients to the butter mixture and mix well.  
  • Add the chocolate chips and the nuts and quickly blend for a few seconds.
  • Using a #24 (2 inches) ice cream scoop and arrange them into a cookie sheet line with a parchment paper.  Make sure not add more than 8 cookies per sheet pan.
  • Bake for 15 minutes, let them rest on that cookie sheet for about 7 minutes and carefully transfer them into a cooling rack for about 1 hour.
  • The Chef loves to warm them for 5 to 7 seconds in a microwave the next day, just to warm up the inside!
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Chef Jean-Pierre

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