My Favorite Chocolate Chip Cookies
These are my Favorite Chocolate Chip Cookies. They have pools of melted chocolate with a perfectly crisp, tender outside and dense, chewy inside.
Servings: 23 cookies
Calories: 295kcal
Ingredients
- 1 cup plus 2 tbs salted butter (2.25 sticks)
- 8 oz sugar (1 cup plus 1 Tbsp)
- 10 oz dark brown sugar (about 1.5 cups)
- 2 large eggs
- 1 tbs vanilla
- 1.5 tsp kosher salt
- 16 oz purpose flour (3.5 cups)
- 1.25 tsp baking soda
- 1.5 tsp baking powder
- 15 oz good quality chocolate or about 2 heaping cups. I'm 100 percent team semi sweet and/or dark chocolate in my cookies and love to use a mixture of chips and chunks. But use whatever you love! If you're into milk though chopping up the pound plus bar from Trader Joes is amazing.
Instructions
- Preheat the oven to 350°F. Cream butter and sugars with the paddle attachment on your mixer until blended. Don't go crazy.
- Add eggs, one at a time, mixing well after each addition
- Stir in vanilla and salt.
- Whisk dry ingredients together in a separate bowl (or sometimes I just pour them in and whisk the dry top a bit before I turn on the mixer because I'm lazy)
- Mix dry ingredients into wet ingredients on low speed until ALMOST all combined. You still want to see some flour when you add the chocolate to be sure you’re not over-mixing.
- Add chocolate and mix on low till just combined. Remember over-mixing makes a tough cookie!
- With a large ¼ cup cookie scoop, (like this one– the size is essential to me for maximum texture perfection!) scoop 6-8 large cookie dough balls onto a parchment-lined XL baking sheet and bake for 16-18 minutes at 350°F. You want them to be golden brown and crackly. Sprinkle with flake salt when they come out (I love this one). And tap any wonky cookie edges with a spatula while they’re hot to keep them lovely and round. Let them cool for a few minutes and enjoy!
- With the remaining dough, scoop rows of cookie dough balls onto a parchment-lined baking sheet that you can fit in your freezer. Freeze the balls (uncovered is fine), just until firm enough to transfer to large zip locks. Now you can bake fresh cookies whenever you want! You can bake from frozen for a few extra minutes, but I do find they spread best if you let them thaw on the cookie sheet before baking.
Notes
Nutrition:
75g cookie dough
295 calories; 41.6 carbs, 14.2 fat, 1.6 protein
*Macros are calculated using 15oz chocolate, but the truth is I measure with my heart! We probably do closer to at least 3 cups.
Helpful Tips:
- If you do small cookies, they only need 8-12 minutes, depending on the size (so keep an eye on them!).
- We like to keep the dough balls in our freezer and bake a few fresh cookies whenever we want them. But if you have leftover baked cookies, store them in the freezer as well! That rivals a fresh, warm cookie for me. Let it rest for 5 minutes so it’s not rock hard but just chewy with nice, firm chocolate. So good. You can also bake your leftover frozen cookies at 350°F for 5-8 minutes to bring it back to life– fresh, warm, and gooey all over again.
- When I’m bringing cookies to a party, or gifting cookies to a teacher, etc., I ALWAYS bake them and freeze them. Even if I’m baking them the same day! I find it preserves the freshness better than anything. If we’re not eating them literally within about ten minutes of coming out of the oven, I’m freezing them. This way, they transfer beautifully to a party or in a cellophane bag for gifting without breaking/melting/sticking to each other, and by the time anyone is ready to eat them, they’re thawed/crispy/chewy perfection. TRUST.
Nutrition
Serving: 75gram cookie | Calories: 295kcal | Carbohydrates: 41.6g | Protein: 1.6g | Fat: 14.2g | Saturated Fat: 8.8g