Best Perfect Chocolate Chip Cookies
Ready In: 22 mins
Serves: 24
Ingredients
- 1 cup butter, softened
- 7⁄8 cup brown sugar
- 1⁄2 cup white sugar
- 1⁄3 cup turbinado sugar
- 1 3⁄4 cups plus 2 t. flour
- 1 egg
- 1 teaspoon vanilla
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1⁄2 cups chocolate chips
Directions
- In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream together the butter and sugars on high speed for 5 minutes, until pale, and light and fluffy. Add the egg and vanilla, and mix to combine, scraping down the bowl when necessary.
- Sift together the flour, baking soda, baking powder, and salt. Add to the mixing bowl, and mix on low to just combine (you still want a few streaks of flour remaining that will get mixed in when you add the chocolate).
- Add the chopped chocolate and mix until just incorporated. Remove the bowl from the mixer and give a few mixes by hand using a flexible spatula, to ensure even incorporation of the chocolate.
- Using a 2 Tbsp Cookie scoop, scoop out balls of dough onto a baking sheet lined with parchment paper (you can place them close together). If you want big puddles on the top of your cookies, you flatten a ball of dough, press the chocolate onto the top side, then continue as usual and roll it into a ball, which then gives you even chocolate distribution as the cookie bakes.
- If you are not adding additional chocolate, there is no need to re-shape into a ball - you can bake right from the scooped shape. Cover the sheet pan with plastic wrap and chill the dough balls for an hour in the fridge, or up to overnight.
- Toward the end of the chilling process, preheat the oven to 350°f / 180°c. Line 2-3 baking sheets with parchment paper (you can bake these in batches).
- Arrange 6 cookie dough balls on a baking sheet, leaving room for spreading. Leave the remainder of the dough balls in the fridge.
- Bake for 13-14 minutes, or until lightly golden and beginning to set. Baking time depends on personal preference - if you like them quite soft, bake for 13 mins, if you like them a tiny bit crispy then bake for 14. Remove from the oven, and if desired, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape.
- Sprinkle liberally with flaky sea salt. Allow to cool on the pan - the cookies will deflate slightly as they cool. Repeat the baking process with the remaining cookies.
- Store leftovers in an airtight container at room temperature.
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