My BEST Chocolate Chip Cookies
The elusive "best" chocolate chip cookie recipe. It’s been searched for high and low, experimented with since the dawn of time (presumably), and many claim to have the best and many do! This is MY best and, turns out, a fave of many family and friends, so I wanted to share it with you.
Servings: 25 cookies
Calories: 295kcal
Ingredients
- 1 cup unsalted butter cold and cubed
- ¾ cup dark brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ½ tablespoons vanilla extract
- 1 cup cake flour
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 ½ - 3 cups semi-sweet chocolate chips or 12 ounces chopped semi-sweet chocolate baking bar
Instructions
- Preheat oven to 400ºF (if you have convection, turn it on). Line two baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer with paddle attachment, add cubed butter, brown sugar and granulated sugar.1 cup unsalted butter, ¾ cup dark brown sugar, ½ cup granulated sugar
- Turn mixer on low for a few seconds, then gradually increase speed to medium-high, mixing for about 3-4 minutes until well incorporated and fluffy.
- Turn mixer to low and add egg and egg yolk then vanilla. Mix on medium for about 30 seconds until well incorporated, stopping to scrape down the sides and bottom with a rubber spatula, as needed.1 large egg , 1 large egg yolk, 1 ½ tablespoons vanilla extract
- With mixer off, add in both flours, salt, baking powder and baking soda. Turn mixer on low and stir until just combined. Do not over mix.1 cup cake flour, 1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Add in chocolate chips. Turn mixer off and knead dough bit to ensure chocolate chips are evenly incorporated.2 ½ - 3 cups semi-sweet chocolate chips
- Portion dough into 2 ounce size balls, rolling between your palms to ensure a smooth ball. Place about 2 inches apart on prepared baking sheets
- Bake in preheated oven for 4-5 minutes if using convection (7-8 minutes in conventional oven) then rotate baking trays and bake for another 4-5 minutes for convection (7-8 minutes for conventional).
- Allow to cool for a few minutes on trays then transfer to wire racks.
Video
Notes
- These cookies can be frozen and baked later or just a few at a time (one the best ways to do it!) – after you roll the dough into balls, place on baking sheet in a single layer and into the freezer for at least an hour. Transfer to freezer-safe ziplock bag for up to 3 months. I prefer to bring the cookie dough up to room temperature before baking.
- Inspired by Levain Bakery and A Bountiful Kitchen.
Nutrition
Calories: 295kcal | Carbohydrates: 37.8g | Protein: 3.8g | Fat: 15.6g | Saturated Fat: 9.5g | Cholesterol: 34.3mg | Sodium: 149.5mg | Fiber: 2.3g | Sugar: 23.7g
