The Best Chocolate Chip Cookie Recipe Ever
Directions
- 1Preheat oven to 375 degrees F.
- 2Line three baking sheets with parchment paper and set aside.
- 3In a medium bowl, mix flour, baking soda, baking powder, and salt.
- 4Set the dry ingredient mixture aside.
- 5Cream together softened butter and sugars until combined.
- 6Beat in eggs and vanilla until light, about 1 minute.
- 7Mix in the dry ingredients until just combined.
- 8Add chocolate chips and mix well until evenly distributed.
- 9Roll 2-3 Tablespoons of dough at a time into balls.
- 10Place the dough balls evenly spaced on your prepared cookie sheets.
- 11Bake in the preheated oven for approximately 8-10 minutes.
- 12Take them out when they are just barely starting to turn brown; they will not look fully done.
- 13Let them sit on the baking pan for 5 minutes before removing to a cooling rack.
Ingredients
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon sea salt
- 2 cups chocolate chips
Equipment
measuring spoonsmeasuring cupsKitchenAid Mixerspatula3 baking sheetsParchment Papercookie scoopsilicone baking mathand mixermedium bowlcooling rack
Tips
- Do not over-bake the cookies; they should still look a little doughy when removed from the oven.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- To test if baking soda is active, combine 1/2 cup hot water, 1/4 teaspoon vinegar, and 1/4 teaspoon baking soda; a reaction should occur immediately.
- To test if baking powder is active, add 1/2 teaspoon baking powder to 1/2 cup hot water; it should bubble immediately.
- If using a convection oven, decrease baking temperature by 25 degrees.
- You can substitute unsalted butter, coconut oil, vegan butter, or browned butter for salted butter.
- For egg substitutions, refer to the eggless chocolate chip cookies recipe.
- Organic cane sugar can be used instead of granulated white sugar.
- Dark brown sugar can be used instead of light brown sugar for a stronger molasses taste.
- Unbleached, all-purpose flour is recommended, and all-purpose gluten-free flour works well.
- If using salt other than pure, fine sea salt, start with 1/2 tsp and adjust to taste.
- You can use chocolate chunks, chopped chocolate, or chocolate chips; choose your favorite variety (milk, semisweet, dark).
- To freeze cookie dough, roll into balls, flash-freeze on a parchment-lined baking sheet, then transfer to an airtight container and freeze for up to 2 months.
- To bake frozen dough: thaw first at room temperature for 1-2 hours then bake at 375 degrees F, or bake from frozen at 350 degrees F for 15 minutes (place in oven as it preheats).
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