Master Chocolate Chip Cookie Recipe
User Reviews
4.7
Master Chocolate Chip Cookie Recipe
Description
The Master Chocolate Chip Cookie Recipe incorporates multiple leavening agents—baking soda and baking powder—with flour and salt to create a balanced rise and tender crumb. Butter and a combination of brown and white sugar provide richness and slight caramel notes. Eggs and vanilla extract add moisture and flavor depth. The dough is mixed until just combined to avoid toughness.
Using a 4-tablespoon scoop yields larger cookies that maintain a chewy and slightly soft interior with gently crisp edges. Baking between 15 to 17 minutes ensures the centers remain a bit underbaked, allowing residual heat to finish cooking them on the cookie sheet after removal from the oven.
Chocolate chips are folded in by hand to preserve texture and distribution. Cookies can be cooled on racks to maintain quality. For storage, cookie dough balls can be frozen for up to a month, allowing fresh baking on demand.
Ingredients
- 3 1/2 cups flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/4 cups butter unsalted, real
- 1 1/4 cups dark brown sugar
- 1 cup sugar plus 2 Tbsp
- 2 egg large
- 2 tsp vanilla extract
- 12 oz milk chocolate chips or other quality chocolate chips, 11.5, Ghiradelli brand
Instructions
- Preheat the oven to 350 degrees.
- Combine flour, baking soda, baking powder and salt. Mix to combine and set aside.
- Using paddle attachment on mixer, cream butter and sugars together just until blended.
- Add eggs, one a time, mixing well after each addition.
- Add the vanilla.
- Put mixer on low speed, and add in dry ingredients.
- Mix until just combined. Do not overmix.
- Stir in chocolate chips by hand gently.
- It's best to make bigger cookies for the right texture - so I would recommend using a 4 Tablespoon size scoop to form your cookies.
- Place on cookie sheet and bake for 15-17 minutes. I like mine to look a little undercooked in the middle, then let them finish cooking on the cookie sheet for a few minutes while they cool. Then move them to a cookie rack or plate to keep cooling.
- If you are freezing these cookies: Form into balls, and freeze on a cookie sheet. After frozen remove and add to a Ziploc freezer bag. They will last for about a month in the freezer. To bake just take out and bake as directed, adding a few extra minutes of baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 30mg | 10% |
| Sodium | 118mg | 5% |
| Potassium | 55mg | 1% |
| Sugar | 21g | 42% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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