Best Chocolate Chip Cookie Recipe
Crispy and chewy chocolate chip cookies
Ingredients:
- 1 1/4 cups (10 ounces, 280 grams or 2 1/2 sticks) unsalted butter, at room temperature
- 1 1/4 cups (240 grams) light brown sugar
- 1 cup plus 2 tablespoons (225 grams) granulated sugar
- 2 large eggs
- 2 teaspoons (10 ml) vanilla extract
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse or kosher salt
- 3 1/2 cups plus 2 teaspoons (yes, really) (445 grams) all-purpose flour
- 1 1/4 pounds (565 grams) bittersweet chocolate disks or fèves, at least 60%
- Sea salt
Instructions:
- Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
- Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
- Stir together the flour and salt, then mix them into the batter.
- Mix in the chocolate chips and nuts.
- Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
- Bake for 18 minutes, or until pale golden brown.
- Remove from the oven and cool on a wire rack.
- Store at room temperature in an airtight container for up to 3 days.