Best-Ever Chocolate Chip Cookies
Ingredients
- 2 ¼ call-purpose flour
- ¾ tspbaking soda
- ¼ tspbaking powder
- 1 tspkosher salt
- ½ cgranulated sugar
- 1 cdark brown sugar
- 14 tbspunsalted butter
- 1 largeegg
- 2 tspvanilla extract
- 10.5 ozdark or semi-sweet chocolate
chopped into chunks
- flakey salt
Directions
- 1
Gently melt the butter in a saucepan over low heat. Set aside to cool slightly.
- 2
In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt.
- 3
In a medium mixing bowl, whisk together the brown and granulated sugars. Pour in the melted butter and stir just until combined. Whisk in the egg and vanilla until the mixture is smooth and creamy, then whisk vigorously until it lightens in color.
- 4
Using a rubber spatula, fold the flour mixture into the wet ingredients, just until a few streaks of flour remain. Dump in the chocolate and continue folding until the chunks are evenly dispersed.
- 5
Measure out about 2.5 tablespoons for each cookie, or use a 1.5-ounce cookie scoop, to form about 18 dough balls. Chill the dough balls, uncovered, in the refrigerator for 2 hours.
- 6
When the cookies are almost done chilling, preheat the oven to 350°F and place the oven racks in the top and bottom thirds of the oven. Line two half-sheet trays with parchment paper and place 6 or 7 dough balls on each.
- 7
Bake the cookies for 6 minutes, then take each tray and bang it on the racks or the top of the stove to deflate them. Switch their positions in the oven and continue baking for 4 more minutes, banging them two more times, once after two minutes, and once when you take them out of the oven. The cookies should be crisp and set on the outside, starting to get color on top, and still slightly underdone in the center.
- 8
Allow the cookies to cool on their trays for 2-3 minutes before transferring them to a wire rack to continue cooling. Sprinkle with flakey salt, if desired.
- 9
Repeat with the remaining dough balls or store them, covered, in the fridge or freezer to bake later.
Best-Ever Chocolate Chip Cookies
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About this Recipe
Dreaming of a chocolate chip cookie that’s truly best-ever—crisp at the edges, wonderfully gooey in the middle, and packed with an unbelievable amount of chocolate? This recipe delivers that perfect bite every single time, transforming your kitchen into a professional bakery.
This recipe works by meticulously balancing ingredients to achieve its signature texture and flavor. The precise combination of baking soda and baking powder works together to create that coveted crisp outside and a gloriously gooey, chewy inside. Using both granulated and dark brown sugar contributes to the complex sweetness and helps ensure that perfect chewiness we all crave. And, of course, a truly sinful amount of dark or semi-sweet chocolate chunks ensures every bite is packed with intense flavor.
Get ready for a cookie experience where the edges offer a delightful snap, yielding to a perfectly soft, rich, and melty interior. Each bite is loaded with the complex bitterness of dark chocolate, perfectly complementing the sweet, buttery dough. While the total time of 165 minutes might suggest a project, the hands-on effort is minimal, allowing for crucial chilling time that develops deeper flavors and a superior texture. The reward is absolutely worth the wait.
Feel free to experiment with different ratios of dark and semi-sweet chocolate chunks to adjust sweetness and intensity to your preference. For an extra gourmet touch, a sprinkle of flakey salt on top before baking dramatically enhances the chocolate’s depth and adds a pleasant textural contrast.
These cookies are perfect for sharing with friends and family, a comforting dessert after dinner, or simply an indulgent treat with a glass of cold milk or your favorite hot beverage. With a generous yield of 18 servings, there’s plenty to go around, or for you to savor yourself.