The BEST Chocolate Chip Cookies
User Reviews
5
The BEST Chocolate Chip Cookies
Description
The BEST Chocolate Chip Cookies begin by creaming very soft salted butter with light brown and granulated sugars until smooth, then adding eggs and vanilla to achieve a creamy, fluffy mixture. Baking soda, baking powder, and kosher salt are sifted in and mixed evenly before folding in all-purpose flour and a substantial amount of semi-sweet chocolate chips. Chilling the dough for a minimum of two hours up to three days helps the dough firm up and deepens the cookie’s flavor.
Baking at 350° F yields cookies with a texture that is crisp on the edges while remaining soft and chewy inside. Optionally, a light sprinkling of flaky sea salt provides a contrast that enhances the sweetness and chocolate flavor. The yield is suitable for multiple batches and storage.
Cookies can be stored at room temperature for several days in an airtight container or frozen for longer preservation. The recipe originates from adaptations of the New York Times Chocolate Chip Cookie method, ensuring reliable results for an everyday indulgence.
Ingredients
- 1 ¼ cups butter 2 ½ sticks (I use salted butter, very soft
- 1 ¼ cups light brown sugar
- 1 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 3 ½ cups all-purpose flour
- 12 ounces chocolate chips semi-sweet
- sea salt optional, I love Maldon, flaky
Instructions
- Stir the very soft butter until smooth and creamy. Add the sugars and stir well. (Mixture will not be fluffy at this point,)
- Whisk in the eggs and vanilla until the mixture is creamy and fluffy.
- Sprinkle the baking soda, baking powder and salt evenly over the top of the butter mixture and stir to combine. Add the flour and stir with a sturdy spatula until all of the flour is incorporated, scraping the sides and bottom of the bowl frequently. Stir in the chocolate chips. Lick the spatula and bowl clean, but be sure to wash your face before your mother shows up.
- Scoop up the dough in 2 tablespoon scoops onto a parchment-lined sheet pan. Don’t worry about spacing the cookies at this point. You can crowd them so you don’t have to refrigerate several pans. Refrigerate for at least 2 hours and up to 72 hours, covered lightly with plastic wrap.
- When ready to bake, preheat the oven to 350˚F. Line several sheet pans with parchment paper. Place refrigerated dough balls onto one of the sheet pans, spacing 2 inches apart to allow for spreading. (Keep the rest refrigerated.)
- Bake until golden brown but still soft, 14-18 minutes or until golden brown. Add additional chocolate chips to the tops of the cookies, if desired and sprinkle lightly with flaky sea salt (optional). Allow the cookies to cool for several minutes on the pan then transfer to a wire rack to cool. Repeat with remaining dough balls.
- Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
- After being refrigerated, the dough balls can also be transferred to a ziplock bag and frozen. Bake frozen cookies as directed above, giving them a few extra minutes in the oven until light golden brown.
Notes
- Store baked cookies in an airtight container at room temperature for 3-4 days.
- Dough and baked cookies can be frozen for 1-2 months to preserve freshness.
- Chill cookie dough for 2 to 72 hours to improve texture and flavor before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 149mg | 6% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 161IU | 3% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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