Best Chocolate Chip Cookies
Ingredients
Ingredients
all-purpose flour (spooned and leveled)
250 g
baking soda
5 g
sea salt
5 g
unsalted butter (melted and cooled slightly)
170 g
packed brown sugar
100 g
granulated sugar
100 g
large egg
1 piece
large egg yolk
1 piece
vanilla extract
10 ml
dark chocolate chips
180 g
Instructions
Mix dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt.
Mix wet ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the egg and egg yolk and whisk until well combined and no streaks of egg white remain. Whisk in the vanilla.
Combine wet and dry ingredients
Add the dry ingredients to the wet ingredients and mix with a spatula. When the dry and wet ingredients are mostly combined, add the chocolate chips and mix until a soft cookie dough forms and no dry flour remains.
Chill the dough
Cover and refrigerate for at least 30 minutes and up to 2 days. Cookie dough chilled for just 30 minutes will yield flatter cookies that spread more as they bake. Cookie dough chilled for 2 hours or more will yield thicker cookies that spread less.
Preheat oven
Preheat the oven to 175°C and line two large baking sheets with parchment paper.
Scoop and bake cookies
Use a 2-tablespoon cookie scoop to scoop the dough onto the baking sheets, leaving at least 2 inches between cookies. Bake, one sheet at a time, for 9 to 11 minutes, or until the edges of the cookies are golden brown but the tops are still pale. They will look underdone when you take them out of the oven, but they will set up as they cool.
Cool cookies
Let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Original recipe
Storage
Store in an airtight container at room temperature for up to 4 days. Freeze cookie dough balls for up to 3 months and bake directly from frozen after 30 minutes thawing.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.