I am seriously not kidding with you. This is the only chocolate chip cookie recipe you will need for the rest of your life.
Anyone who knows me knows about my love affair with chocolate. I love chocolate! All kinds of chocolate. I don’t discriminate, I’ve really never met something chocolatey that I did not like. I especially love a warm chocolate chip cookie with a glass of milk!
The Cast of Characters:
In a mixer with paddle attachment, cream together the butter, sugar, and brown sugar until light and fluffy, about 5 minutes. The brown sugar gives the cookies a wonderful depth of flavor.
Add the eggs, 1 at a time, mixing well after each egg. Mix in vanilla. Scrape down the sides of the bowl with a rubber spatula.
Add all the dry ingredients and mix on low (unless you want to be covered in flour) until just combined.
Here comes the good stuff!
Add in the chocolate chips. You need good quality chocolate here. This is one time that I recommend getting a good brand like Ghirardelli and not the store brand.
Mix until just combined.
Oh my goodness, this must be what cookie heaven would be like… Resist the urge to eat the entire bowl of cookie dough right there and then. It tastes delicious! Not that I tried some or anything.
Scoop dough onto 3 pieces of plastic wrap, flatten a bit, wrap, and refrigerate for 30 minutes. You can keep the dough in the fridge for a few days at this stage if you are not ready to bake them.
While the dough is chilling, preheat the oven to 400 degrees.
Remove the dough from the fridge. Using an ice cream scoop, scoop cookie balls out of the dough and place them on a parchment-lined cookie sheet.
This recipe makes a pretty substantial amount of cookies. If you want to freeze some for another time, place some dough balls on a plate and give them a quick freeze for about 10 minutes. After about 10 minutes, you can put them in a ziplock bag and freeze them for up to a month.
Let us get back to the cookies we are baking now. This is the secret step in this recipe so pay attention. Are you ready for it? Sprinkle the cookies with a little bit of kosher salt! I know salt on cookies sounds weird. It makes the chocolate taste even more chocolatey. You don’t taste the salt at all.
Bake the cookies in a 400-degree oven for 14-16 minutes, turning 1/2 way through, until light brown.
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If the sight of these cookies doesn’t make you happy, I don’t know what will.
| Prep Time | 20 minutes |
| Cook Time | 16-17 minutes |
| Servings |
cookies
|
- 2 cups minus 2 tbsp cake flour
- 1 2/3 cups bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 2 1/2 sticks salted butter softened
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tbsp sugar
- 2 eggs
- 2 tsp vanilla
- 11.5 ounces milk chocolate chips
- 10 ounces bittersweet chocolate chips
Ingredients
|
|
- Preheat oven to 400 degrees.
- In a mixer, cream butter, sugar, and brown sugar until light in color and fluffy. About 4-5 minutes.
- Add 1 egg at a time, mixing well after each egg.
- Add vanilla. Scrape down sides of bowl with rubber spatula.
- Add all the dry ingredients to the mixer and mix on low until combined.
- Add the chocolate chips and mix until just combined.
- Scoop dough onto plastic wrap. Wrap and refrigerate for 30 minutes.
- Use an ice cream scoop to scoop cookies into ball shapes.
- Place cookies 2 inches apart on parchment lined baking sheets.
- Sprinkle each cookie with a bit of kosher salt.
- Bake in 400 oven for 16-17 minutes, rotating halfway between baking time, until slightly brown.
- Allow to cool on baking sheet for 2 minutes then place on cooling racks to cool.
- Enjoy!
Happy Eating!!
