Best Chocolate Chip Cookies
Adapted from JoyFoodSunshine (Laura Sandford)
Ingredients
- 1 cup 227 g salted butter, softened to room temperature
- 1 cup 200 g granulated sugar
- 1 cup 213 g light brown sugar, packed
- 2 tsp 10 ml pure vanilla extract
- 2 large eggs
- 3 cup 360 g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp fine sea salt (use 1/2 tsp if using iodized table salt)
- 2 cup 340 g semisweet chocolate chips (12 oz)
Method
- Preheat the oven to 190°C (375°F). Line three baking sheets with parchment paper and set aside.
- In a medium bowl, mix the flour, baking soda, baking powder, and salt. Set aside.
- Cream the butter, light brown sugar, and granulated sugar together on medium-high speed for 1 minute.
- Add the eggs and vanilla and beat on medium-high speed for another minute. The mixture should be light and fluffy.
- Add the dry ingredients and beat on medium speed until just incorporated.
- Stir in the chocolate chips until evenly distributed.
- Roll 2–3 tablespoons of dough at a time into balls (with a 2-tbsp scoop, each ball weighs 40–45 g) and place them evenly spaced on the prepared baking sheets.
- Bake for about 8–10 minutes. Take them out when they are just barely starting to turn brown. They will still look doughy, which is what keeps them soft, so don't overbake.
- Let the cookies sit on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
- Do not overbake: the cookies look doughy when they come out of the oven, and that is the secret to their texture.
- Convection oven: decrease the temperature by 15°C (25°F), so bake at 175°C (350°F).
- Unsalted butter works too, with no change to the salt. Dark brown sugar also works but gives a stronger molasses flavor. Chocolate chunks or chopped chocolate can replace the chips as long as you use 2 cups.
- Make ahead: the dough keeps in an airtight container in the fridge for up to 3 days. Cold dough may need 1–2 extra minutes in the oven.
- Freezing the dough: portion into balls and freeze in a single layer in an airtight container for up to 2 months. To bake from frozen, put the cookies in the oven as it preheats to 175°C (350°F) and bake for 15 minutes. Or thaw the balls for about 1 hour and bake as directed.
- Storage: airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.
- Metric weights are standard conversions (flour at 120 g per cup) and may differ slightly from the original site's figures.