Chocolate Chip Cookies Recipe
Award winning Chocolate Chip Cookies, the BEST recipe ever. Crispy on the edges, soft and chewy in the center.
Servings: 24
Cost: $10
Equipment
- hand mixer or stand mixer
- baking sheet
- silicone baking mat or parchment paper
- measuring cup
- measuring spoons
- silicone spatula
- cookie scoop
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder
- 1 cup salted butter softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla bean paste
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
- 1/2 cup mini 70% dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, espresso powder, and kosher salt. Set aside.
- In the bowl of an electric mixer, cream the softened butter and granulated sugar until light and fluffy. Add the vanilla bean paste and mix for 30 seconds.
- Beat in the eggs, one at a time, mixing until combined after each addition.
- With the mixer on low speed, gradually add the dry ingredients, mixing just until combined. Fold in the semi-sweet, dark, and mini dark chocolate chips with a spatula.
- Scoop the cookie dough into approximately 40 g portions onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake on the center rack for approximately 10–12 minutes, or until the edges are set and lightly golden and the centers are still slightly soft.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
Video
Notes
- No chilling required: The dough can be baked immediately. If your kitchen is warm or the dough is too soft, refrigerate the scooped dough for 10–20 minutes.
- Butter temperature: Use softened butter that still feels cool to the touch. Avoid melted or greasy butter.
- Cookie sizes: Bake 30 g cookies for approximately 8–10 minutes, 40 g cookies for 10–12 minutes, or 55 g cookies for 12–14 minutes at 350°F.
- Doneness: The edges should be lightly golden and set while the centers remain slightly soft. The cookies continue to firm up as they cool.
- Chocolate: Use a combination of chocolate chips and chopped chocolate for extra melty pockets. Keep the total quantity of chocolate approximately the same.
- Espresso powder: Enhances the chocolate flavor without making the cookies taste like coffee. It can be omitted.
- Make ahead: Refrigerate portioned dough for up to 48 hours. Chilled dough may need 1–2 extra minutes of baking.
- Freezing dough: Freeze portioned dough balls in a freezer-safe container for up to 3 months. Bake from frozen, adding approximately 2–3 minutes to the baking time.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Reheating: Warm baked cookies in a 300°F oven for 4–6 minutes.
- Substitutions: Vanilla extract can replace vanilla bean paste 1:1. Other chocolate varieties may be substituted in equal total quantities.
Nutrition
Serving: 0g | Calories: 269kcal | Carbohydrates: 32g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 222mg | Potassium: 151mg | Fiber: 1g | Sugar: 19g | Vitamin A: 261IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 1mg