food

Crash Course: Perfect Chocolate Chip Cookies

Whether you're crunchy or chewy, this is how to bake perfect chocolate chip cookies, every time.

food

Crash Course: Perfect Chocolate Chip Cookies

Whether you're crunchy or chewy, this is how to bake perfect chocolate chip cookies, every time.

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 cup cake flour, sifted
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 sticks salted butter, at room temperature
  • 1 1/2 cups golden brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, plus 1 yolk, lightly beaten
  • 16 ounces 60% chocolate chips or your favorite chocolate bar, roughly chopped, plus 3 tablespoons as needed

Steps

  1. In a small mixing bowl, whisk together flours, baking soda, baking powder and salt until evenly combined. Set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, on low speed cream the butter and sugars until the granules are fully incorporated into the butter, about 3 to 5 minutes. Scrape down the sides and bottom of the bowl, and paddle attachment. Mix again. Add the vanilla extract and mix until combined. Add the eggs and mix for 1 to 2 minutes. Turn off the mixer and add the flour mixture. Mix on low until almost combined. Add the chocolate and stir on low speed for 2 to 3 revolutions until evenly distributed. Stir the sides and bottom with the spatula to ensure there are no patches of unincorporated butter and sugar.
  3. Using a 2-ounce (#40) ice cream scoop, scoop out balls of dough. Flatten into discs, plug any dough patches with chocolate as desired. Place in an airtight container. Refrigerate for 24 hours.
  4. Place an oven rack in the middle position. Preheat the oven to 350 degrees.
  5. Line a rimmed baking sheet with a silicone baking mat, parchment paper or lightly grease with butter.
  6. Arrange the cookies leaving 2 inches of space in between. (Return any unbaked dough, covered, to the refrigerator until ready to bake.)
  7. Bake cookies for 15 to 17 minutes until golden brown but not crispy.
  8. Remove the cookies from the oven. Allow to set on the baking sheet for 2 to 5 minutes before removing onto a cooling rack. Bake the remaining cookies in batches.

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda, sifted
  • 1 teaspoon kosher salt
  • 2 sticks salted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed golden brown sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 2 cups dark chocolate chips (or 12 ounces favorite dark chocolate, roughly chopped), plus 3 tablespoons as needed

Steps

  1. Place an oven rack in the center position. Preheat the oven to 350 degrees.
  2. Line a rimmed baking sheet with a silicone baking mat, parchment paper or lightly grease with butter.
  3. In a small mixing bowl, whisk together the flour, baking soda and salt until evenly combined. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, add the butter and sugars. Mix on low speed until fully incorporated, light and fluffy. Using a rubber spatula, scrape down the bottom, sides and the paddle. Mix again. Add the eggs, mixing for 2 to 4 minutes until incorporated. Add the vanilla and mix until combined.
  5. Turn off the mixer and add the flour mixture in one dump. Mix until almost combined. Add the chocolate chips and mix for 1 to 2 revolutions until the chocolate is evenly distributed. Scrape the dough from the bottom, sides and the paddle attachment and give a stir to ensure the dough is evenly mixed and no pockets or streaks of butter and sugar remain.
  6. Using a 1 1/2-ounce ice cream scoop, drop the cookie dough onto the prepared baking sheets at least 2 inches apart. Plug any dough-only spots with remaining chocolate chips as desired. Using three fingers, gently flatten the tops of the cookies.
  7. Bake for 13 to 15 minutes until golden brown. Remove from the oven. Allow the cookies to sit for 2 minutes to set, before removing to a cooling rack. Continue baking in batches, re-greasing the baking pans as needed.