Best Chocolate Chip Cookies
Although crafting the quintessential chocolate chip cookie might seem effortlessly simple, it must meet several crucial criteria to achieve perfection. According to our standards, these cookies should possess a soft and chewy interior, crisp edges, and an abundance of chocolate. Throughout the years, I have experimented with various chocolate chip cookie variations, ranging from chewy to brown butter. However, this recipe surpasses them all, as it represents the epitome of a timeless and uncomplicated version—a true embodiment of a no-frills, tender, and indulgently fudgy chocolate chip cookie.Storage and freezing instructions:In the fortunate event that you have any leftover cookies, store them in an airtight container at room temperature for approximately 5 days. Alternatively, you can freeze the baked cookies by allowing them to cool completely and then placing them in a freezer-safe bag for up to 3 months. Personally, I have a fondness for enjoying a frozen cookie directly from the freezer. However, if you prefer a warm and gooey treat, you can wrap a cookie in a slightly damp paper towel and microwave it for just 5 to 10 seconds to revive its melty texture.If you intend to freeze your cookie dough, simply scoop it directly into a freezer-safe bag and store it for approximately 3 months.
Ingredients
- 2 2/3 c. (320 g.) all-purpose flour
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 1/4 c. (2 1/2 sticks) unsalted butter, melted
- 3/4 c. (150 g.) packed light brown sugar
- 1/2 c. (100 g.) granulated sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 c. (170 g.) semisweet chocolate chips
- 1 c. (120 g.) coarsely chopped chocolate wafers or discs (or from a bar), preferably 70% cacao or higher
Instructions
- In a medium bowl, whisk flour, baking soda, and salt until combined.
- In a large bowl, whisk butter, brown sugar, and granulated sugar until combined and creamy. Add eggs and vanilla and whisk to combine. Add dry ingredients and stir with a rubber spatula until about halfway mixed in. Add chips and wafers and fold until just combined. Cover bowl with plastic wrap and refrigerate at least 4 hours or up to 24.
- Preheat oven to 350°. Line 2 baking sheets with parchment. Using a large cookie scoop (about 3 tablespoons), scoop dough onto prepared sheets, spacing about 3" apart.
- Bake cookies until edges are golden brown and just set and centers are almost set, 12 to 14 minutes. Transfer to a wire rack and let cool slightly.
Nutrition
Calories: 222kcalCarbohydrates: 25gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 41mgSodium: 118mgPotassium: 112mgFiber: 2gSugar: 14gCalcium: 19mgIron: 1mg
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