Best Chocolate Chip Cookies
User Reviews
4.8
Best Chocolate Chip Cookies
Description
This cookie recipe balances melted butter with both brown and granulated sugars to create a soft dough that bakes into cookies with tender centers and slightly crisp edges. The use of both whole eggs and an additional egg yolk adds moisture and richness while vanilla enhances the chocolate flavor. Dark chocolate chips lend a deeper chocolate taste compared to milk chocolate varieties.
Chilling the dough before baking controls the spread during baking, with a minimum of 30 minutes resulting in thinner cookies, while longer chilling up to two days makes for thicker, chewier cookies. Baking at 350°F on parchment-lined sheets ensures even cooking and easy cleanup.
These cookies are suitable as a classic treat enjoyed with milk or as a versatile snack. The recipe yields about 24 cookies, making it convenient for sharing or storing.
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- ¾ cup butter 1½ sticks, melted and cooled slightly, unsalted
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 egg large
- 1 egg large, yolk
- 2 teaspoons vanilla extract
- 1 heaping cup dark chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the egg and egg yolk and whisk until well combined and no streaks of egg white remain. Whisk in the vanilla.
- Add the dry ingredients to the wet ingredients and mix with a spatula. When the dry and wet ingredients are mostly combined, add the chocolate chips and mix until a soft cookie dough forms and no dry flour remains.
- Cover and refrigerate for at least 30 minutes and up to 2 days. Cookie dough chilled for just 30 minutes will yield flatter cookies that spread more as they bake. Cookie dough chilled for 2 hours or more will yield thicker cookies that spread less.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Use a 2-tablespoon cookie scoop to scoop the dough onto the baking sheets, leaving at least 2 inches between cookies. Bake, one sheet at a time, for 9 to 11 minutes, or until the edges of the cookies are golden brown but the tops are still pale. They will look underdone when you take them out of the oven, but they will set up as they cool.
- Let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling dough affects cookie thickness: 30 minutes for thinner cookies, longer for thicker ones.
- Yield is approximately 24 cookies per batch.
User Reviews
Overall Rating
4.8
You'll Also Love
