The Best Chocolate Chip Cookies
Desserts
Audio By Carbonatix
By Aimee McCullough, Editor in Chief
Best Chocolate chip cookies
Makes about 30
Ingredients
230g/ ½ pound (2 sticks) sweet butter, softened
173g/ 1 cup brown sugar
166g/ ¾ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
300g/ 2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
275g / 1½ cups semisweet chocolate chips
Fleur de sel, for finishing
A few notes on making these:
- These really are the perfect chocolate chip cookies—they bake up large and chewy.
- A food scale makes ingredient prep super easy.
- Dough can be made and rested for a few hours up to a day in the refrigerator—I recommend because they scoop easier and bake up better when chilled.
- Use a scoop for less mess and perfectly portioned cookies.
- Parchment paper on the baking sheet ensures the dough won’t stick and makes cleanup easy.
Directions:
- Preheat oven to 350°
- Line a cookie sheet with parchment
- Cream butter and both sugars together until light and fluffy. Add eggs and vanilla and mix well.
- Sift dry ingredients together and stir in, mixing thoroughly. Add chocolate chips to dough, and scoop cookies on to sheet.
- Bake on the lined cookie sheet, on the middle oven rack for about 15 minutes.
- Remove from oven while centers are slightly soft and sprinkle with fleur de sel, if desired.
- Cool on the baking sheet for 5 minutes before transferring cookies to a rack to cool completely.
