Perfect Chocolate Chip Cookies
Equipment
Ingredients
Dough
unsalted butter (room temperature)
230 g
granulated sugar
200 g
brown sugar
220 g
large eggs
2 piece
vanilla extract
10 ml
all-purpose flour
360 g
baking soda
5 g
salt
5 g
semi-sweet chocolate chips
300 g
Instructions
Brown the butter
Cook butter until it turns golden brown and develops nutty aroma
Cream butter and sugars
Beat browned butter with both sugars until light and fluffy
Add eggs and vanilla
Mix in eggs one at a time, then add vanilla extract
Mix dry ingredients
Whisk together flour, baking soda, and salt
Combine wet and dry ingredients
Gradually add dry ingredients to wet mixture and mix until just combined
Fold in chocolate chips
Gently fold chocolate chips into the cookie dough
Chill the dough
Cover and refrigerate dough for 30 minutes to prevent spreading
Scoop cookie dough
Scoop rounded tablespoons of dough onto lined baking sheets
Bake cookies
Bake at 175°C until edges are golden brown
Cool cookies
Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack
Original recipe
Storage
Store in airtight container. Freeze baked cookies for up to 3 months or freeze dough balls for fresh baking.
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