THE Chocolate Chip Cookies
The only chocolate chip cookie you will ever need. Crunchy edges, chewy center and pools of melty chocolate. Perfection
Ingredients
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup turbinado sugar
- 2 large eggs
- 3 ⅛ cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 2½ cups semi-sweet chocolate chips
Instructions
- In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugars on medium speed for 2 minutes. Add eggs one at a time, mixing fully and scraping the sides between each addition. Add the vanilla and mix to fully combine.
- In a separate bowl, combine the flour, salt, baking powder, and baking soda. Stir with a fork to remove any lumps.
- Add one third of the dry ingredients to the butter and sugar and mix on low until fully incorporated, scrape the sides of the bowl, add another third, mix, scrape and the final third, mix, and scrape.
- In a food processor, pulse 3/4 cups of the chocolate chips into very small pieces.
- Add the ground chocolate chips and the whole chocolate chips to the dough. Mix on low just to combine.
- Place the dough into an airtight container and refrigerate at least 2 hours or up to 24.
- Preheat the oven to 350 degrees F (177 degrees C). Scoop the dough into equal 3-4 oz portions and place on an ungreased baking sheet at least 2 inches apart. Bake for 14-16 minutes until just beginning to brown and the middle still looks slightly underdone. Remove from the oven to cook for 5 minutes and transfer to a cooling rack to cool completely.
- Store at room temperature in an airtight container for up to 5 days or in the freezer in a freezer safe container up to 3 months. Makes approximately 20 large cookies.
Notes
- Not planning to bake all your cookies right away? Go ahead an scoop them, place on a baking sheet, cover with plastic wrap and freezer for 4 hours. Then just pop your dough balls into a freezer safe back and store your cookie dough balls for up to 3 months. Ready to bake anytime!
- To bake your cookie dough from frozen, place your dough balls on your baking tray to sit at room temperature for 15 minutes. Then bake as normal in your preheated oven.