Description
THE perfect chocolate chip cookies! These cookies have chewy, caramelized edges, soft and gooey centers, and they’re loaded with chocolate. Plus, I’m giving you all my best tips and tricks for baking perfect cookies every time!
Ingredients
- 226 gm (1 cup) unsalted butter, softened*
- 250 gm (1 1/4 cups, lightly packed) light brown sugar
- 100 gm (1/2 cup) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 312 gm (2 1/2 cups, spoon & leveled) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 113 gm (4 oz) high quality semisweet chocolate, chopped
- 165 gm (3/4 cup) semisweet chocolate chips
- Optional garnish: flakey sea salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and sugar and beat on medium speed until combined and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl.
- Mix in the egg and egg yolk, one at a time, making sure that the first is fully incorporated before adding the next. Mix in the vanilla.
- In a separate bowl, combine the flour, kosher salt, cornstarch, baking soda, and baking powder. Add the flour mixture to the batter in 2 additions, mixing on low speed until just combined; be careful not to overmix. Using a rubber spatula, fold in the chopped chocolate and chocolate chips.
- Tightly cover the dough with plastic wrap and chill in the fridge for at least one hour, preferably up to 24 hours (TIP: the longer you chill the dough, the more flavorful and golden the cookies will be!).
- About 30 minutes before you’re ready to bake, preheat the oven to 350°F and line 2 cookie sheets with parchment paper. If the dough has been chilling for longer than a couple of hours, set it out on the counter to soften a bit (this will make it easier to scoop!)**. Using a #16 spring-loaded cookie scoop, scoop the dough onto the prepared baking sheet, spacing 3 to 4″ apart. Bake for 12 to 15 minutes, until the edges are golden brown and centers are set. Allow to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely. Top with flakey sea salt, if desired.
Notes
* Softened butter: The right consistency for softened butter is soft, but still firm. When you press your finger into the butter, it should leave an indentation, but shouldn’t be shiny or greasy. If you really want to get technical, use an instant read thermometer: your butter should be between 65-67°F.
**Tip for scooping chilled dough: The longer your dough chills, the more moisture it will lose, which in turn can make it a bit harder to scoop. Don’t worry! Losing a bit of moisture is one of the magic tricks in making the cookies have deeper flavor and color. If the dough is too hard to scoop after it’s been chilling for a while, let the dough sit at room temperature for about 30 minutes to soften a bit. I sometimes use a metal spoon to break the dough up to make it easier to scoop as well.
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: First chill the dough for 1 to 24 hours (the longer the better) prior to freezing. After the dough has chilled, scoop onto a parchment lined baking sheet and pop in the freezer for 30 minutes, or until the cookie dough is frozen solid. Place frozen dough in a freezer-safe container or zip top bag for up to 3 months. When ready to bake, just add 1 to 2 minutes to your bake time!