The Best Chocolate Chip Cookies

70 mins
Serves 1
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Directions

  1. 1Add 225 grams of unsalted melted butter, 300 grams of light brown sugar, and 220 grams of granulated sugar to a mixing bowl.
  2. 2Add 225 grams of unsalted melted butter, 300 grams of light brown sugar, and 220 grams of granulated sugar to a mixing bowl.
  3. 3Add 225 grams of unsalted melted butter, 300 grams of light brown sugar, and 220 grams of granulated sugar to a mixing bowl.
  4. 4Whisk the mixture well.
  5. 5Whisk the mixture well.
  6. 6Whisk the mixture well.
  7. 7Add two large eggs and two teaspoons of vanilla extract and mix until smooth.
  8. 8Add two large eggs and two teaspoons of vanilla extract and mix until smooth.
  9. 9Add two large eggs and two teaspoons of vanilla extract and mix until smooth.
  10. 10Add 360 grams of all-purpose flour, one teaspoon of baking soda, and one teaspoon of cooking salt to the wet mixture.
  11. 11Add 360 grams of all-purpose flour, one teaspoon of baking soda, and one teaspoon of cooking salt to the wet mixture.
  12. 12Add 360 grams of all-purpose flour, one teaspoon of baking soda, and one teaspoon of cooking salt to the wet mixture.
  13. 13Using a rubber spatula, fold the flour into the wet mixture, being careful not to overmix, stopping when there are still flour streaks.
  14. 14Using a rubber spatula, fold the flour into the wet mixture, being careful not to overmix, stopping when there are still flour streaks.
  15. 15Using a rubber spatula, fold the flour into the wet mixture, being careful not to overmix, stopping when there are still flour streaks.
  16. 16Add 380 grams of chocolate and fold until there is no visible flour.
  17. 17Add 380 grams of chocolate and fold until there is no visible flour.
  18. 18Add 380 grams of chocolate and fold until there is no visible flour.
  19. 19Cover the dough with cling film and place it into a fridge for at least one hour, but ideally overnight.
  20. 20Cover the dough with cling film and place it into a fridge for at least one hour, but ideally overnight.
  21. 21Cover the dough with cling film and place it into a fridge for at least one hour, but ideally overnight.
  22. 22Preheat your oven to 170 degrees Celsius.
  23. 23Preheat your oven to 170 degrees Celsius.
  24. 24Preheat your oven to 170 degrees Celsius.
  25. 25Line a tray with baking paper.
  26. 26Line a tray with baking paper.
  27. 27Line a tray with baking paper.
  28. 28Place balls of cookie dough (around two tablespoons per ball) onto the lined tray.
  29. 29Place balls of cookie dough (around two tablespoons per ball) onto the lined tray.
  30. 30Place balls of cookie dough (around two tablespoons per ball) onto the lined tray.
  31. 31Bake in the oven for 10 minutes or until beautifully golden brown around the edges.
  32. 32Bake in the oven for 10 minutes or until beautifully golden brown around the edges.
  33. 33Bake in the oven for 10 minutes or until beautifully golden brown around the edges.

Ingredients

  • 225 g unsalted melted butter
  • 225 g unsalted melted butter
  • 225 g unsalted melted butter
  • 300 g light brown sugar
  • 300 g light brown sugar
  • 300 g light brown sugar
  • 220 g granulated sugar
  • 220 g granulated sugar
  • 220 g granulated sugar
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 360 g all-purpose flour
  • 360 g all-purpose flour
  • 360 g all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp cooking salt
  • 1 tsp cooking salt
  • 1 tsp cooking salt
  • 380 g chocolate
  • 380 g chocolate
  • 380 g chocolate

Equipment

mixing bowlwhiskrubber spatulacling filmbaking paper

Tips

  • Do not overmix the dough.
  • Stop mixing when there are still flour streaks before adding chocolate.
  • Chill the dough for at least one hour, ideally overnight.