Ultimate Chocolate Chip Cookies
User Reviews
4.9
Ultimate Chocolate Chip Cookies
Description
Ultimate Chocolate Chip Cookies use both all-purpose and bread flour, along with baking soda and baking powder, to create cookies with a chewy texture and good rise. Butter and two types of sugar are creamed together until fluffy, then eggs and vanilla are incorporated. The dough is enriched with semisweet chocolate chips for classic chocolate flavor throughout each cookie.
The recipe suggests chilling the dough for 24 to 72 hours if possible, allowing the flavors to develop and resulting in thicker, chewier cookies. Baking at 350°F produces cookies with golden edges and a tender center. Using a spring-loaded scoop ensures uniform cookie sizes for even baking.
These cookies bake to a color that signals doneness, then cool for a few minutes on the sheet before transferring to racks. The result is a batch of reliably textured and flavorful chocolate chip cookies suitable for snacks or desserts.
Ingredients
- 1 1/2 cups all-purpose flour 191 grams
- 1 1/4 cups bread flour 159 grams
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt fine sea salt
- 2 unsalted butter at cool room temperature, sticks (227 grams
- 1/2 cup granulated sugar 100 grams
- 1 1/4 cups brown sugar 250 grams, lightly packed
- 2 teaspoons vanilla extract
- 2 egg at cool room temperature, large eggs plus 1 egg yolk
- 2 cups semisweet chocolate chips
Instructions
- If baking right away, preheat oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flours, baking soda, baking powder, and salt.
- In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs and yolk, one at a time, beating well after each addition. Add the vanilla. Slowly beat in the flour mixture. Stir in the chocolate chips.
- Using a large spring-loaded cookie scoop, divide the dough into 3-tablespoon sized balls.
- If time permits, wrap dough balls in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful.
- When ready to bake, place dough balls on prepared baking sheets, at least 2 inches apart.
- Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
- Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See pink tip box above the recipe for storage tips.
User Reviews
Overall Rating
4.9
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